No Bake Coconut Pumpkin Mousse Pie

Topped with mounds of toasted coconut, chocolate and caramel syrup this rich and creamy No Bake Coconut Pumpkin Mousse Pie will surely rock your next dinner party!!No Bake Coconut Pumpkin Mousse Pie | Rich and creamy No Bake Coconut Pumpkin Mousse Pie is made with pumpkin and coconut milk. | www.ruchiskitchen.com

Falling leaves and crisp air of fall reminds me that Thanksgiving is around the corner and it’s the time to make something sweet and pumpkin-y.  And today’s recipe, no bake coconut pumpkin mousse pie is a perfect recipe for the season.

This mouth-watering pie is creamy, has mousse like texture, pumpkin-y and just absolutely delicious. A real show-stopper dessert for your party guests!

Amidst so many Thanksgiving preparations, you can trim your workload with this make ahead dessert recipe. This recipe has been tested and tried in my kitchen ‘n’ number of times and you can’t go wrong if you follow the steps below.

No Bake Coconut Pumpkin Mousse Pie | Rich and creamy No Bake Coconut Pumpkin Mousse Pie is made with pumpkin and coconut milk. | www.ruchiskitchen.com

RECIPE DETAIL – Consider yourself warned – pumpkin puree and coconut milk when combined with whipped cream and cream cheese makes the best mousse pie – so luscious, creamy and very addicting!! Even the pumpkin-haters (like my son) will ask for a second serving.

No bake coconut pumpkin mousse pie has three layers – the crunchy and crispy bottom layer, creamy and silky mousse layer and finally topped with toasted coconut, chocolate and caramel layer – heavenly and sinfully delicious!!

Few tips to follow –

  • Set the base layer and chill before you pour in the mousse.
  • For a silky and creamy texture, mix all the ingredients until well blended.
  • Give it sufficient time to set.
  • It’s a mousse pie. It will set firm and thick, but not freeze rock solid like an ice cream.
  • When set, cut a slice and enjoy!!

No Bake Coconut Pumpkin Mousse Pie | Rich and creamy No Bake Coconut Pumpkin Mousse Pie is made with pumpkin and coconut milk. | www.ruchiskitchen.com

Before I leave you with this recipe, one last thing I would like to share. The base layer/crust can be made gluten free. Gluten free options are –

  • Use gluten free graham crackers.
  • base of almonds and gluten free oats.
  • base made with grounded cashews and butter
  • base of no cook almonds energy balls would taste great too!

Give this recipe a try and share your sweet feedback or pictures with me.

No Bake Coconut Pumpkin Mousse Pie
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Topped with mounds of toasted coconut, chocolate and caramel syrup this rich and creamy No Bake Coconut Pumpkin Mousse Pie will surely rock your next dinner party!!
Servings Prep Time
12-14 SERVINGS 45 MINUTES
Cook Time
6 HOURS
Servings Prep Time
12-14 SERVINGS 45 MINUTES
Cook Time
6 HOURS
No Bake Coconut Pumpkin Mousse Pie
Votes: 2
Rating: 5
You:
Rate this recipe!
Print Recipe
Topped with mounds of toasted coconut, chocolate and caramel syrup this rich and creamy No Bake Coconut Pumpkin Mousse Pie will surely rock your next dinner party!!
Servings Prep Time
12-14 SERVINGS 45 MINUTES
Cook Time
6 HOURS
Servings Prep Time
12-14 SERVINGS 45 MINUTES
Cook Time
6 HOURS
INGREDIENTS
FOR THE BASE LAYER
  • 16 big pieces of Graham crackers (2 stacks)
  • 1/2 cup Soften butter
  • 3/4 cup Dried Coconut Flakes
  • 1 teaspoon Coconut extract (optional)
FOR THE PUMPKIN MOUSSE (MIDDLE LAYER)
  • 10 ounces Softened Cream Cheese
  • 1/2 cup Sugar
  • 3/4 cup Pumpkin puree
  • 1/2 cup Coconut Milk
  • 8 ounces Homemade Whipped cream (or cool whip)
FOR THE TOP LAYER
  • 3/4 cup Toasted Coconut flakes
  • 3-4 tablespoon Chocolate Syrup
  • 3-4 tablespoon Caramel Syrup
CHANGE SERVING SIZE: SERVINGS
CHANGE UNITS:
METHOD
  1. Assemble ingredients for the base layer.
  2. Add everything to a food processor and pulse until finely grounded.
  3. Grease a 9 inch baking pan.
  4. Transfer mixture to the pan and firmly press the mixture to the base of the pan. Set in the fridge to chill (30-40 minutes).
  5. Meanwhile let's prepare the mousse filling. Assemble all the ingredients listed under "pumpkin mousse - middle layer."
  6. In a food processor, 'Pulse' all the ingredients until smooth and creamy. Adjust sugar at this point.
  7. In a large bowl take whipping cream.
  8. Add pureed pumpkin mixture to it.
  9. Gently fold whipping cream into the pumpkin mixture until well combined.
  10. Pour this mousse mix into the cookie base (pic 4) that we had prepared and chilled earlier in the recipe.
  11. Cover and allow it to set for 5-6 hours.
  12. Gently run a knife around the edges and loosen the pie.
  13. Carefully, remove the pie from the pan mold. It's a mousse pie. It will set firm and thick, but not freeze rock solid like an ice cream.
  14. Finish the pie by adding toasted coconut flakes on top.
  15. Generously drizzle chocolate syrup.
  16. Some caramel syrup. See the main post for gluten free options.
  17. Finally, cut yourself a large slice and enjoy!!
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8 Responses

  1. Poornima says:

    Hi, thanks for wonderful recipe , I want to know how to make pumpkin purée at home ? Is it just making purée of raw pumpkin in food processor ?

    • Ruchi says:

      Thanks Poornima, pleasure is all mine. 🙂
      There are two ways to make pumpkin puree at home.
      1. Cut pumpkin in half, remove seeds and pulp. Place pumpkin on a baking tray and grill at 400 degree for 40-50 minutes. Peel and discard the outer layer. Transfer it to a food processor/mixer and pulse until smooth.
      2. Other way would be to – Cut pumpkin in half, remove seeds and pulp. Place pumpkin in a pan along with enough water and boil for 30-40 minutes or until soft. Remove from water and transfer it to a food processor/mixer and pulse until smooth.

  2. Aderlene says:

    Thanks for sharing this Ruchi. Tastes wonderful and it is one of the easiest pie I have made. Now I understand what you meant, it did not set like a cheesecake but it sets enough to cut beautiful pieces. I have prepared two pies for my big day tomorrow. Hope it rocks!

    • Ruchi says:

      Thanks for trying the recipe Aderlene. Glad you liked. 🙂
      Agree, as stated in the recipe it’s a mousse pie. So it set differently. Good luck and have a wonderful time.

  3. Shafi says:

    Do you set the mousse for 5-6 hrs in the fridge or the freezer?

  4. Rachna Swami says:

    Hi Ruchiji. Awesome recipe. I have one doubt though. If we do not have Graham Crackers could we use Mariegold biscuit. Thank You :).

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