How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pumpkin Mousse Pie With Gingersnap Crust?

You need 13 ingredients. The key ingredients include: 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies), 1 cup finely chopped pecans, toasted, 1/3 cup butter, melted, 1 envelope unflavored gelatin, and more.

Is Pumpkin Mousse Pie With Gingersnap Crust suitable as baking & desserts?

Yes, Pumpkin Mousse Pie With Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Pumpkin Mousse Pie With Gingersnap Crust?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Mousse Pie With Gingersnap Crust Recipe

Name: Pumpkin Mousse Pie With Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups finely crushed gingersnap cookies (about 30 cookies); 1 cup finely chopped pecans, toasted; 1/3 cup butter, melted; 1 envelope unflavored gelatin; 1/4 cup cold water; 1/2 cup packed brown sugar; 1/2 cup half-and-half cream; 3 large egg yolks; 1 can (15 ounces) solid-pack pumpkin; 2 teaspoons pumpkin pie spice; 2 cups whipped topping; 1/4 cup butterscotch-caramel ice cream topping; 1/2 cup chopped pecans, toasted

Bake this irresistible Pumpkin Mousse Pie With Gingersnap Crust at home. Made with cookies, pecans, butter and unflavored gelatin. Easy step-by-step ins…

This Pumpkin Mousse Pie With Gingersnap Crust relies on simple, everyday ingredients such as butter, melted, envelope unflavored gelatin, cold water and packed brown sugar. It comes together quickly and makes 4 servings, at about 854 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Pumpkin Mousse Pie With Gingersnap Crust delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Pumpkin Mousse Pie With Gingersnap Crust

Tips for the best results

Variations & substitutions

My Personal Notes

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