Not your traditional pumpkin pie here. Extra tall filling and incredibly light texture of this pumpkin mousse pie make this pie a winner! It’ll be your next family favorite pie!
Thanksgiving is just around the corner. What’s on your menu? I’m still working on mine. I’ll be hosting our Thanksgiving dinner this year. So exciting!
One thing I know for sure is to bake this light pumpkin mousse pie. It’s light, but not calorie-wise. Its texture is so light and mousse-like, hence the name.
Although it’s not your classic pumpkin pie, it still has everything you like, from delicious creamy filling full of pumpkin flavor to crispy buttery crust.
It does require an extra step of separating and whipping the egg whites, but it’s totally worth it. You will be rewarded with the lightest and fluffiest filling. No matter how full you’re, you will wolf down at least two servings in no time. At least, that’s what I did!
You’ll need a deep pie dish for this recipe, or you can use 9-inch springform pan, as I used below.
And here are the step-by-step photos for you.
You see that crust? That’s my favorite part! Wait, no, the filling is my favorite. Never mind, I love the whole thing!
Wish you all happy Thanksgiving! Cherish every precious moment with your loved ones. 🙂
Pumpkin Mousse Pie
Ingredients
- 1 pie crust
- 2 large eggs
- 2 cups pure pumpkin puree
- 1 14oz can sweetened condensed milk
- 1/3 cup brown sugar
- 2 tablespoon all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon all spice
- ½ teaspoon salt
- Whipped cream for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Roll the pie dough into about 15-inch circle. Carefully place the rolled dough into 9-inch springform pan. Refrigerate while preparing the pie filling.
- Separate egg yolks and egg whites.
- In a large bowl, mix together pumpkin puree, condensed milk, egg yolks, brown sugar, flour, cinnamon, all spice and salt.
- In a separate mixing bowl with whisk attachment, beat the egg whites till hard peaks form. Fold in beaten egg whites into the pumpkin mixture and carefully mix everything until well combined. Transfer the filling into chilled piecrust. Reduce the oven heat to 350°F (175°C). Bake for about 50-60 minutes.
- Cool completely on wire rack before serving. Serve with whipped cream.
This post is updated with new photos in November, 2016.
Chris Sundgren says
Hi, I’m making both the pie and the crust (can’t wait to see how it turns out). In one step, you mention pour into a chilled pie crust. Do I need to pre bake the crust as directed in the directions for just the crust?
Shinee says
Hi, Chris. No, no need to pre-bake the pie crust. Just chill it in the fridge while you prepare the filling. Hope you’ll enjoy the pie as much as we do. Let us know. Happy Thanksgiving!
Laura says
This is hands down the best pumpkin pie recipe ever! This page was my very first pin on my Pinterest account. My husband loves pumpkin chiffon pie for his November 23rd birthday. For years, it had been a struggle to be sure it was done all the way. I tried this recipe for the first time in November 2014. Last year, I crossed my fingers and hoped it wasn’t a fluke the year before. It came out perfect again! So here we are again in 2016, and I’m confident it will be wonderful. Thank you for such a wonderful recipe! Who would have thought a springform pan could have made all the difference!
Shinee says
Laura, this made my day! So happy you’ve been enjoying this pie. And thank you for your feedback. It means a lot to me.
P.S. This year, I tried deep pie dish, instead of springfrom pan, and it worked great too.
catherine says
I would love to eat that pumpkin pie
Shinee says
It’s pretty delicious, Catherine. Hope you give it a try.
davaajargal says
Mongoloor huwruulsen ni uneheer hugjiltei ymaa bas huluuni pie ih goy ym bna bi bas neg sursandaa bayrtai bna chamd ih bayrlalaa bas ih ireeduin ajil amidrald chini amjilt husie
Shinee says
Bayarlalaa, Davaajargalaa! Blogoor mini zochilsond bayarlalaa. Mun joohon ch gesen ineed beleglesendee bayartai bn. 🙂