Do you have your Thanksgiving menu planned and all your meal prep shopping done already? (Please say no). 'Cuz I don't. I've ordered a turkey and made a batch of cornbread for my apple sausage stuffing, so we'll at least have that. The menu's set, but I'm banking on the stores not running out of everything by Wednesday. Fingers crossed! I might be playing Thanksgiving roulette.
With the whole shebang happening in my one-oven kitchen this year, I'm replacing our typical pumpkin pie with this make-ahead almost no-bake pumpkin cheesecake mousse pie. The almost comes from the crust that bakes for 6-8 minutes just to set, but you could skip that part and just chill it for an hour in the fridge before filling to avoid the oven altogether. A few things I'm thankful for: this easy no-fuss pie...
...and cat snuggles. Last week I told you about my occasional sweet feline affection when our tortie Aioli is hungry, but the real snuggle monster is her brother Artichoke. He could win awards for snuggling and as luck would have it, he chose me as his human. So a month ago, Lucas started snapping pictures of me and Arti as soon as he woke up every morning, texting them to me later in the day. Here's the result after 31 days (and counting...) of cat snuggles:
He's wins the internet today. You think he'll be jealous when #cheesebabygirl comes? Maybe he'll replace me with the younger shinier Menanix.
My oven will be occupied all day, so this make-ahead almost no-bake pie swoops in like a superhero. This pumpkin cheesecake mousse pie is a cross between one of the most popular recipes on Snixy Kitchen, No-Bake Pumpkin Cheesecake Mousse and this summery Blueberry Nutella Cream Pie. With its gingersnap crust, light and airy whipped mousse texture, spiced pumpkin flavor, and candied pecan topping, this easy-peasy pie will make you forget normal pumpkin pie ever existed.
Now tell me: what's on your Thanksgiving menu?
Recipe
Ingredients
- 2 cups ground gingersnaps, I used 1 8-ounce package of Trader Joe's gluten-free gingersnaps
- 5 tablespoons unsalted butter, melted
- 1 pint heavy whipping cream
- 1½ cups powdered sugar, sifted and divided
- 2¼ teaspoons pure vanilla extract
- 2 8- ounce full-fat cream cheese (blocked), room temperature
- ¾ cup canned pumpkin puree
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of ground cloves
- ¼ cup chopped pecans
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
INSTRUCTIONS
Gingersnap Crust
- Preheat the oven to 375ºF.
- Combine the gingersnap crumbs with the melted butter and mix thoroughly.
- Use your hands to firmly press the mixture into the bottom and sides of a 9-inch pie dish. (This requires some patience and a balance between gentle and firm).
- Bake the crust until set, about 6-8 minutes (if it starts to puff up too much when you pull it out, you can use the bottom of a measuring cup or spoon to press it back down. Or just leave it as is, it's going to get filled with delicious creamy goodness and get pressed back down!). Set aside to cool completely.
Pumpkin Cheesecake Mousse Filling
- In the bowl of a stand mixer (or with a hand mixer), whisk the whipping cream on medium-high speed until it holds firm peaks. If using the stand mixer, transfer all but about 1 cup of the whipped cream to another bowl and set aside for mixing back into the mousse.
- In the bowl of the stand mixer, gently fold in 2 tablespoons of the sifted powdered sugar and ¼ teaspoon of vanilla extract into the remaining cup of whipped cream. Transfer to a separate bowl and set aside for topping the pie (don't worry about cleaning the bowl).
- In the bowl of the stand mixer (or with a hand mixer in a separate bowl), beat the cream cheese until light and airy.
- Add the remaining vanilla extract, remaining powdered sugar, pumpkin puree, cinnamon, nutmeg, ginger, and cloves, and beat until thoroughly combined.
- One cup at a time, fold the unsweetened whipped cream into the cream cheese mixture until completely combined and smooth.
- Spoon the cream filling into the baked crust and spread out evenly with a spatula.
- Spread the sweetened vanilla whipped cream over the center top of the pie.
- Chill for 2-3 hours to set the cream filling before serving. (Or if you're in a hurry like me, put it in the freezer for an hour).
- Just before serving, top with candied pecans.
Quick Candied Pecans
- In a small skillet over medium heat, combine the pecans, sugar, and salt. Stir constantly just until the sugar melts, about 2-3 minutes.
- Transfer the nuts to a sheet of parchment paper and spread them out to cool.
Sarah Menanix -
Yes! I have a matcha version that I made in a 9x13 and cut into bars - works great!
Bree -
Love the gif!!! Displays perfectly why cats are the best! 😻
Very interested in the recipe too! Do you think it could work in a 13x9? I want to bring it for work and that would get me the most slices
Sabrina -
just saw this on foodiecrush in a pumpkin favorites post, nice recipe, thank you for the almost no bake option here, and not just for Thanksgiving!
Alison @ Food by Mars -
Lovely, Sarah! And the almost no-bake part is so smart for the holiday... it is such a fight for the oven, right?! This sounds relish - I can't eat cream cheese though so maybe I could try subbing silk tofu instead. Hope you had a fabulous Thanksgiving! xo
Kate -
Ok, I came for the pumpkin cheesecake, but how amazing is that gif?! I want one of me and Cookie!
Tessa | Natural Comfort Kitchen -
I actually don't even like traditional pumpkin pie, so I wish I had this recipe in my Thanksgiving lineup! Looks delish...I think it'll still be perfect for another winter party :)
Erin @ The Spiffy Cookie -
Hahaha what cute photos! I particularly enjoy the one where his feet are on your face. He reminds me of my cat, who is also my snuggle buddy but I haven't captured such good photos as most were attempted selfies. I should get my boyfriend to take them.
Christine // my natural kitchen -
Ahh! those photos!!! I think it's the cutest thing that he snaps these of you! I also think that a (pretty much) no-bake pie is genius for cooking marathon days like Thanksgiving. Your whole menu sounds fantastic! Happy Thanksgiving Sarah!! xo
Heather Mason -
This pie is perfection!! totally don't have my shopping done yet! Planning on going today! You know the grocery store is going to be hell tomorrow!
Lauren @ A Nerd Cooks -
This is a truly gorgeous pie! I may have to make two pies this week =)
PS - those kitty snuggles are precious!
Phi @ The Sweetphi Blog -
The pumpkin cheesecake mousse pie looks amazing, but really, THE SNUGGLES! I DIE! That is the cutest thing EVER!!!
heather @french press -
napping pets are the cutest! and any pie that is nearly no-bake is a winner for this one oven gal :)
Ramya Menon @ War and Cheese -
This has to be the easiest Thanksgiving dessert recipe ever!Love it. Pinned :) And you have such a gorgeous blog. Completely distracted me from doing about 250 things!
Rakhee@boxofspice -
Make ahead recipes are the best! And this pie looks to die for. Gorgeous! Love the gif... :)
Veronica -
I love make ahead recipes! Lucas took some beautiful photos! Thank you for the recipes and for sharing these amazing photos!
Sheri -
I'm all about the make ahead menu! Love your Cat Nap gif!!
Tina @ Just Putzing Around the Kitchen -
OMGAWWWWW I love those cuddly cat photos!!!!! Also, this recipe. Make it for me???
Becky Winkler (A Calculated Whisk) -
That's the cutest thing I've ever seen! So much love. I can't decide if the pie or all the cat snuggles are my favorite part.
My mom is coming for Thanksgiving, too. Hope you all have a wonderful time!
Karen @ The Food Charlatan -
OH MY GOSH!!!! This is the best gif EVER!!!! Hahaha!! I've watched it like 4 times. You and Arti are so dang cute! I love the one where your face is looking right at the camera. Also, you have beautiful arms. And THIS PIE! omg. You are killin it.