What has a sweet, crunchy, buttery graham cracker crust and the fluffiest most beautiful pumpkin filling? Why my absolute favorite pumpkin pie, of course. This vegan pumpkin mousse pie is not only the easiest pie ever made, it is one of the yummiest. Only the crust is baked and then the filling is poured in and chilled. So, you definitely don’t need to be a baker to throw this wonderful fall dessert together.
Crushed graham crackers and vegan butter make the crust. Then pumpkin puree, vegan cream cheese, vegan whipped topping (I like so delicious), sugar and spices are all that are needed to make the filling. I don’t love traditional pumpkin pie, but this vegan pumpkin mousse pie I definitely love!
This pie reminds me of peanut butter pie. The fluffy, sweet goodness. I also am a huge fan of any dessert that can be served for Thanksgiving that is practically no bake. After an all day cook fest, there is nothing better than something that is incredibly easy.
You can serve this pie as is, with more vegan whipped topping on top or with a nice sprinkling of pumpkin spice! I have never met a person who did not fall madly in love with vegan pumpkin mousse pie. This pie will become a new tradition in every household where it is served. I have no doubt, and if you like me aren’t the biggest fan of pumpkin pie, I think you should still give this a try. It will change your mind!
Vegan Pumpkin Mousse Pie
Ingredients
Crust
- 1 3/4 Cup Graham cracker crumbs, vegan
- 1/2 Cup Vegan butter, melted
- 1 Tablespoon Brown sugar or coconut sugar
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, stir together the graham cracker crumbs, the vegan butter and the brown sugar. The crumbs should be moist and hold together if pressed together.
- Pour the graham crackers into a standard 9 inch pie pan. Press down the crumbs evenly all around the pan to form the crust. I like to use a cup to press them in firmly.
- Bake the crust for 10-15 minutes or until the crust is firm and very brown. Remove and let the crust cool completely.
- While the crust cools, make the filling. Using a hand mixer or stand mixer, combine the vegan cream cheese, pumpkin, powdered sugar and vanilla. Mix together until fully combined.
- Now fold in the vegan whipped topping, cinnamon, salt and nutmeg. Fold gently until fully combined.
- Once the crust has completely cooled, scoop the filling into the crust, smooth it out, then place in the fridge.
- Chill for at least 4 hours, but overnight is best. Serve with extra whipped topping or spices. Keep refrigerated.
Nutrition
Hello, I have a substitution question. I don’t particularly like the taste of vegan cream cheese. Is there something else I can use to achieve a similar consistency for the mousse? Thank you!
I can’t think of anything that will give it the same consistency. I will think about it more, and see if I can come up with something. I will say, you can’t taste the vegan cream cheese at all. I also don’t love most vegan cream cheese on it’s own, but with everything else in the pie, it tastes amazing!
Okay, you convinced me. I’ll try it by the recipe and let you know if I still need a substitution. 🙂
Its true when using the cream cheese in a sauce or baking the flavor dissipates into the flavor of your recipe this one be pumpkin…but you can use agar agar it works to gel it …
Do you have a gluten free substitute for the Graham cracker crust? Do you know if maple syrup can be used instead of sugar? We make, sell and ship hundreds of gallons of maple syrup and I can’t have refined sugar so maple syrup is my go to!
There are several brands of gluten-free graham crackers. I usually get them at Whole Foods. I also like to use crushed gluten-free pretzels in the same way. I don’t know if maple syrup would work. I don’t think it would have the same consistency. You can try it, I just don’t think it would get as thick and creamy.
Thank you for this amazing recipe! I wanted to ask about how well does this pie freeze? I would love to make it ahead of time and let it thaw before I serve it on a different day. Thank you!
It freezes well! I often put it in the freezer and then take it out just a little before serving so it softens slightly!
Delicious and easy! I don’t like pumpkin pie either but I really enjoyed this. Thank you again for another great recipe! 😊
I’ll preface this by saying I hate pumpkin pie! But I am obsessed with this pie! It was easy and really yummy! Even 2 days later I’m still really enjoying this. Thank you for another great recipe!!
This is delicious – made it twice so far in 4 days for just me and my husband. I couldn’t find vegan cool whip so I made my own with a cold can of coconut milk, powdered sugar, and vanilla. Worked perfectly, tastes amazing. Thank you!
i made this for thanksgiving. i love no bake recipes because i don’t have to turn the oven on! don’t get me wrong – i love the heat, don’t like the utility bill!
it was super easy to make and delish. i DO want to stress tho – unless you are really good at making homemade whipped cream (i have not mastered it yet) i suggest you get a really excellent store bought vegan whipped cream. i orig got the soy delicious cream, but left it in my daughters grocery bag! i found a vegan kosher one locally -that was pretty awful, then i tried to make my own. not liking either of them that much i combined them and hoped for the best. it worked out but a good whipped cream is key i think.
i will make this again but with the soy delicious cream next time
Would you be able to suggest a good whipped cream? Thank you.
Pumpkin for me is one of those things I just don’t do but THIS…..girl you got something here. After I made this we ate a piece the first day and my kids really enjoyed it but honey by the 3rd and 4th day (because I did a detox) this pie was insanely good. The older it was the better it tasted I was seriously sad when I ate the last piece. I even took some to work and had the nerve to feel some kind of way when people almost ate the whole pie. I put it back in my fridge at work straight away with only 2 slices left. We enjoyed this recipe!
Could this be substituted with Sweet Potato vs Pumpkin and something potentially lighter than cream cheese?
If I use home made pumpkin pure do I use 2 cups instead of one?
Just finished making this super easy pie. It’s cooling right now but I snuck in a bite and it’s so tasty! I know that even non-vegan hubs will like it.
Thanks for all your great recipes.
Hi! I loved the taste of this, but even after 13 hours it never set! It never looked fluffy like yours and was runny in when I took it out of the fridge. It’s in the freezer now. I used truwhip because WF didn’t have So Delicious that day. Any thoughts?
Thanks for the yumminess!
Love this pie! I’ve been making it for many years now. I won’t say how many because I’ll feel old, lol! I can’t remember where I originally saw the recipe, but probably in one of my mom’s magazines. I want to say it was a Cool Whip ad. I’m thankful I can use Cocowhip now. Anyway, the only things I do differently than you are to use a premade crust because I’m lazy, and I also prefer just 1/2 cup of packed brown sugar, and add in 1/4 teaspoon of both ginger and nutmeg. This is a pie everyone should have in their recipe box because it’s soooooo incredibly quick and easy, not to mention creamy & delicious. If you aren’t a crust person, you could also just serve the mousse part in pretty glass cups with an extra dollop of Cocowhip on top, or even a gingerbread Oreo/cookie. 🙂
This recipe was so easy and so delicious. It was like a mousse/cheesecake flavor with fall wrapped inside. I took it to a small gathering and have already Been asked to share the recipe. Because I have encountered issues finding vegan graham crackers, I substituted a blend of gingersnaps and Golden oat belvita crackers and it was perfect Thank you for such a wonderful recipe to add to my vegan baking arsenal. ❤️
This tastes just like a pumpkin cheesecake! This time I made with a purchased graham cracker crust., but I can already tell it would also be fabulous with a ginger snap crust.
Hey there, I’m eager to make this for Canadian thanksgiving this weekend. One of my family members can’t eat pea protein though, which is unfortunately in So Delicious Coco whip. Is there another brand you’ve tried? I’ve never had vegan cool whip before (or non-vegan cool whip, for that matter), so I’m just guessing about the texture, but I worry that my own homemade whipped coconut cream won’t be airy enough to sub. Would it be totally crazy to cold in some whipped aquafaba with my whipped coconut cream?? Thanks for your help!
I don’t recall if I left a review here or Instagram – but this cheesecake is divineeee! It’s so festive and fun! I brought to a birthday dinner and bonfire this month and they were a hit. Thank you for the wonderful recipes <3
Did you use earth balance for the butter? I just tried to make the crust but it just started boiling rather than hardening. It was probably the type of graham crackers I used but I just want to make sure it wasn’t the butter before I go get different graham crackers!
Delicious. Will be making this every year instead of pumpkin pie