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No Bake Coconut Pumpkin Mousse Pie - Ruchiskitchen
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5 from 4 votes

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!!
Prep: 45 minutes
Cook: 6 hours
Total: 6 hours 45 minutes
Course: Dessert
Cuisine: American
Servings: 12 SERVINGS
Calories: 356kcal
Author: Ruchi

Ingredients

FOR THE BASE LAYER

  • 16 big pieces of Gluten-free 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 Chilled canned Coconut Milk (see notes below)
  • 8 ounces Homemade Whipped cream (or cool whip)

FOR THE TOP LAYER

US Customary - Metric

Instructions

  • Assemble: ingredients for the base layer.
  • Add everything to a food processor and pulse until finely ground.
  • Grease a 9 inch baking pan.
  • 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).
    No Bake Coconut Pumpkin Mousse Pie - Ruchiskitchen
  • Meanwhile, let's prepare the mousse filling. Assemble: all the ingredients listed under "pumpkin mousse - middle layer." NOTE- Please use chilled coconut milk for this recipe. The one that is refrigerated for 6-8 hours in the fridge. Now open the can of coconut milk and there will be a firm, creamy layer on top. Scoop and measure this solidified layer. Please use only the solid cream. Do not use the coconut water that is left at the base. Use this 1/2 cup of coconut solid cream for this recipe.
  • In a food processor, 'Pulse' all the ingredients until smooth and creamy. Adjust sugar at this point.
  • In a large bowl take whipping cream.
  • Add pureed pumpkin mixture to it.
  • Gently fold whipping cream into the pumpkin mixture until well combined.
  • Pour this mousse mix into the cookie base (pic 4) that we had prepared and chilled earlier in the recipe.
    No Bake Coconut Pumpkin Mousse Pie - Ruchiskitchen
  • Cover and allow it to set for 5-6 hours.
  • Gently run a knife around the edges and loosen the pie.
  • 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.
  • Finish the pie by adding toasted coconut flakes on top.
    No Bake Coconut Pumpkin Mousse Pie - Ruchiskitchen
  • Generously drizzle chocolate syrup.
    No Bake Coconut Pumpkin Mousse Pie - Ruchiskitchen
  • Finally, cut yourself a large slice and enjoy!!
    No Bake Coconut Pumpkin Mousse Pie - Ruchiskitchen

Notes

 
Other Gluten-free options!
Before I leave you with this recipe, one last thing I would like to share. The base layer/crust can be made with other - 
  • the 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!
 

Nutrition

Calories: 356kcal | Carbohydrates: 23g | Protein: 3g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 60mg | Sodium: 180mg | Potassium: 185mg | Fiber: 2g | Sugar: 14g | Vitamin A: 3070IU | Vitamin C: 0.9mg | Calcium: 57mg | Iron: 1.1mg