Indulgent No Bake Pumpkin Mousse Pie with Salted Caramel Magic

This No Bake Pumpkin Mousse Pie with Salted Caramel is a delightful dessert that is easy to prepare and perfect for autumn gatherings.

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Course: Dessert

Cuisine: American

Keyword: easy desserts, fall desserts, No Bake Pumpkin Mousse Pie, Pumpkin Dessert, Salted Caramel, Thanksgiving Desserts

Prep Time: 30

Cook Time: 15

Chilling Time: 4

Total Time: 4 45

Servings: slices

Calories: 320kcal

Equipment

food processor
mixing bowls
whisk
tart shell
pot

Ingredients

Pretzel Crust

2 cups Salted Pretzels Substitution: Use gluten-free pretzels for a gluten-free option.
1/4 cup Light Brown Sugar Lightly packed for accurate measurement.
1/2 cup Butter or Brown Butter Can be adjusted for flavor preference.
1 teaspoon Ground Cinnamon Substitution: Omit or replace with pumpkin pie spice if preferred.

Pumpkin Mousse Filling

1 cup Heavy Cream Cold cream whips better.
8 ounces Cream Cheese Substitution: Neufchâtel cheese can be used for lower fat content.
1 cup Pumpkin Puree Use pure pumpkin puree, not pie filling.
1 teaspoon Vanilla Extract Substitution: Use maple syrup for a different flavor twist.

Salted Caramel Sauce

1 cup Granulated Sugar Adjust for desired sweetness.
1/4 cup Water Essential for the wet method of caramel preparation.
1/2 cup Butter None recommended.
1 cup Warm Heavy Cream Heating first prevents temperature shock.

Instructions

Preparation

Crush the salted pretzels in a food processor until they turn into fine crumbs. Mix these crumbs with melted butter, brown sugar, and cinnamon until the mixture holds together like wet sand. Press this mixture into a removable-bottom tart shell and chill until firm, about 30 minutes.
Whip 1 cup of heavy cream to stiff peaks and set aside. In another bowl, beat cream cheese and brown sugar until fluffy. Mix in the pumpkin puree, spices, and vanilla extract until smooth. Gently fold the whipped cream into the pumpkin mixture and pour it into the chilled crust. Cover and refrigerate for at least 4 hours.
Whip the remaining heavy cream with powdered sugar and vanilla until soft peaks form. Spread this whipped cream over the mousse before serving for an extra touch.
Combine granulated sugar and water in a pot, stirring gently to dissolve. Boil until it reaches an amber color, about 330° - 335°F. Remove from heat and add butter, then stir in warmed heavy cream gradually while whisking until smooth. Allow to cool and store in a jar.
Gently remove the pie from the tart shell and slice it with a sharp knife. Drizzle each slice generously with the homemade salted caramel before serving.

Notes

Optional: Top each slice with a sprinkle of crushed pretzels for an added crunch. Ensure to chill the bowl when whipping cream for better volume and texture in your mousse and topping.

Nutrition