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Pumpkin Mousse Pie

Pumpkin Mousse Pie is a decadent fall dessert with a pecan crust and creamy pumpkin spice filling perfect for your next holiday meal.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert, Pie
Servings: 8
Author: Danielle Green


  • 1 ½ c. pecans
  • ½ c. butter melted
  • 2/3 c. flour
  • ½ tsp. salt
  • 8 oz cream cheese
  • 14 oz sweetened condensed milk
  • 3.4 oz pkg vanilla instant pudding
  • 1/2 c. milk
  • 15 oz can pumpkin puree
  • 2 tsp. pumpkin pie spice
  • 8 oz carton whipped topping


  • Preheat your oven to 350°.
  • Combine the pecans, flour, butter and salt in a food processor and pulse until combined, being careful not to chop the pecans too fine.
  • Press the pecan mixture into a greased deep dish pie pan and bake at 350° for 25-35 minutes. Remove from the oven and cool completely.
  • In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, instant pudding and milk. Beat the mixture for 3-4 minutes or until it has thickened. Add the pumpkin puree and pumpkin pie spice and beat until well combined.
  • Gently fold in the whipped topping until it is well incorporated. Spread in the pecan crust and refrigerate for at least 1 hour before serving.