Description
This Pumpkin White Chocolate Mousse Pie is a luscious holiday dessert featuring a toasted macadamia nut and graham cracker crust paired with a smooth, creamy pumpkin and white chocolate mousse filling. Perfectly chilled and topped with delicate white chocolate curls, this no-bake mousse pie is an elegant and indulgent treat that combines seasonal flavors with rich texture.
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
Toppings
- White chocolate curls, for topping
- Sprinkle of cinnamon (optional)
Instructions
- Preheat Oven and Toast Nuts: Preheat the oven to 350°F. Place macadamia nuts on a baking sheet and toast them in the oven for 10 to 15 minutes until slightly golden and fragrant.
- Prepare Crust Mixture: Process the toasted macadamia nuts in a food processor until small crumbs remain. Transfer to a large bowl. Add graham cracker crumbs, brown sugar, salt, cinnamon, and freshly grated nutmeg. Stir in melted butter until the mixture is thoroughly moistened.
- Form Crust and Chill: Press the crust mixture evenly into an 8-inch pie plate. Place the crust in the refrigerator to chill while preparing the filling.
- Whip Heavy Cream: In the bowl of an electric mixer, beat the cold heavy cream until stiff peaks form. Transfer the whipped cream to another bowl and set aside.
- Mix Pumpkin Filling: Using the electric mixer, beat together pumpkin puree and softened cream cheese until smooth. Add sugar and vanilla extract and mix well. Gradually beat in melted white chocolate until fully incorporated.
- Fold in Whipped Cream: Using a spatula, gently fold the whipped cream into the pumpkin mixture a few times until fully combined, being careful not to overmix to retain the mousse-like texture.
- Assemble and Chill: Pour and scrape the pumpkin filling into the chilled crust and smooth the top. Refrigerate or freeze for at least 6 hours or overnight to set firmly. If frozen, let it sit at room temperature for about 20 minutes before serving.
- Make White Chocolate Curls: Create white chocolate curls by running a vegetable peeler down the edges of a white chocolate bar to create decorative curls.
- Serve and Garnish: Before serving, adorn the pie with white chocolate curls and optionally sprinkle with cinnamon. Serve chilled, optionally with additional whipped cream.
Notes
- This pie is best served very cold, straight from the refrigerator or freezer.
- You can substitute the white chocolate curls topping with whipped cream or use both for extra indulgence.
- Keep the pie chilled to maintain the mousse texture and prevent melting.
- If freezing, allow to thaw slightly before slicing for easier serving.
- Toasting the macadamia nuts enhances their flavor and adds a pleasant crunch to the crust.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
