Description
This Pumpkin White Chocolate Mousse Pie is a creamy and decadent dessert perfect for autumn celebrations. Featuring a toasted macadamia nut and graham cracker crust, the pie is filled with a luscious mousse made from pumpkin puree, cream cheese, and melted white chocolate. Lightly spiced with cinnamon and nutmeg, this no-bake mousse pie is chilled until perfectly set, then garnished with elegant white chocolate curls for a beautiful presentation.
Ingredients
Scale
Crust
- ½ cup macadamia nuts
- 1 cup graham cracker crumbs
- ¼ cup brown sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅛ teaspoon fresh grated nutmeg
- ½ cup unsalted butter, melted
Filling
- 1 cup cold heavy cream
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened to room temperature
- 3 ounces white chocolate, melted
- ⅓ cup sugar
- 2 teaspoons vanilla extract
Topping
- White chocolate curls, for topping
Instructions
- Preheat and Toast Nuts: Preheat your oven to 350°F. Spread the macadamia nuts on a baking sheet and toast for 10 to 15 minutes until they are golden and fragrant. This step develops the nuts’ flavor for the crust.
- Prepare Crust Mixture: Transfer the toasted nuts to a food processor and pulse until small crumb-like pieces remain. Combine the nut crumbs with graham cracker crumbs, brown sugar, salt, cinnamon, and nutmeg in a large bowl. Mix well.
- Add Butter and Form Crust: Stir melted unsalted butter into the dry mixture until everything is moistened. Press this mixture evenly into the bottom and up the sides of an 8-inch pie plate. Place it in the refrigerator to chill while preparing the filling.
- Whip Heavy Cream: Using an electric mixer, beat the cold heavy cream in a clean bowl until stiff peaks form. Be careful not to over-beat. Once done, transfer the whipped cream to a separate bowl for later use.
- Mix Pumpkin Filling: In the electric mixer bowl, beat together the pumpkin puree and softened cream cheese until smooth and combined. Add sugar and vanilla extract, mixing thoroughly. Pour in the melted white chocolate and mix until fully incorporated.
- Fold in Whipped Cream: Using a spatula, gently fold the whipped cream into the pumpkin mixture a few times until blended evenly. Take care to fold rather than stir to keep the mousse light and airy.
- Assemble the Pie: Spoon the mousse filling into the chilled pie crust, spreading it evenly and smoothing the top with a spatula.
- Chill to Set: Refrigerate or freeze the pie for at least 6 hours or overnight to allow the mousse to fully set and firm up. If the pie is frozen, let it sit at room temperature for about 20 minutes before serving to soften slightly.
- Prepare White Chocolate Curls: Create white chocolate curls by running a vegetable peeler down the edges of a white chocolate bar. These curls will be used as a decorative topping.
- Garnish and Serve: Just before serving, top the pie with the white chocolate curls and a light sprinkle of cinnamon. Optionally, add whipped cream on top or alongside the pie for extra indulgence.
Notes
- Keep the pie well chilled or frozen until serving for best texture and flavor.
- White chocolate curls can be made ahead and stored in an airtight container.
- You can substitute whipped cream topping instead of white chocolate curls or use both for extra richness.
- If freezing the pie, allow it to sit at room temperature for about 20 minutes before slicing to make cutting easier.
- This pie suits an 8-inch pie plate; adjust ingredient quantities accordingly for different sizes.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350 kcal
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
