Pumpkin Mousse Tart

Pumpkin Mousse Tart brings all the cozy flavor of pumpkin pie into a lighter, creamier no-bake dessert. A buttery graham cracker crust holds a smooth pumpkin filling folded with freshly whipped cream. Each chilled slice is softly spiced, airy, and rich enough to feel special without being heavy.

The best part is how little hands-on work it takes. There’s no oven, no pastry dough, and no complicated technique—just a few simple steps and time in the refrigerator. Cream cheese gives the mousse its creamy texture, while cinnamon, nutmeg, and ginger add that familiar fall warmth. A generous swirl of cinnamon-vanilla whipped cream makes the tart feel extra inviting.

Make it ahead for a holiday gathering, bring it to a fall dinner, or serve it whenever a cool, creamy pumpkin dessert sounds just right.

Recipe Yield: 8 servings

INGREDIENTS

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tbsp granulated sugar

Pumpkin Mousse:
1 cup heavy whipping cream (cold)
8 oz full-fat cream cheese (softened)
1 cup canned pumpkin purée (not pumpkin pie filling)
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp salt

Cinnamon-Vanilla Whipped Cream Topping:
1 cup heavy whipping cream (very cold)
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (plus more for sprinkling)

INSTRUCTIONS

1. Prepare the crust:
Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom and sides of a 9-inch tart pan with a removable bottom, at least 1 1/2 inches deep, then refrigerate for 20 minutes.

2. Whip the cream for the mousse:
In a chilled bowl, whip 1 cup of cold heavy cream until stiff peaks form, then refrigerate while preparing the filling.

3. Make the mousse base:
Beat softened cream cheese until smooth, then add pumpkin purée, powdered sugar, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until creamy and lump-free.

4. Fold in whipped cream:
Gently fold the whipped cream into the pumpkin mixture in two additions until smooth and airy, taking care not to overmix.

5. Fill the crust:
Spread the pumpkin mousse evenly into the chilled graham cracker crust and smooth the top.

6. Chill the tart:
Cover without touching the filling and refrigerate for at least 6 hours, preferably overnight, until the mousse is firm enough to slice.

7. Make the whipped cream topping:
In a chilled bowl, whip the topping ingredients until medium-stiff peaks form and the cream holds its shape.

8. Top and serve:
Spread the cinnamon-vanilla whipped cream in loose, soft swirls over the center of the tart, sprinkle lightly with cinnamon, and serve chilled.

Helpful Tips to Perfect This Recipe

• Use Very Cold Cream: Cold cream whips faster and holds its shape better, creating a mousse that stays light and airy.
• Chill for Best Texture: Refrigerating overnight gives the tart a firmer texture and helps create cleaner slices without losing its delicate mousse consistency.
• Fold Gently for Airiness: Fold just until the whipped cream disappears into the pumpkin mixture. Overmixing can deflate the mousse and make the filling softer.
• Choose the Right Tart Pan: A deeper tart pan gives the filling enough room. If using a shallow pan, refrigerate any extra mousse in small dessert glasses instead of overfilling the crust.