A no-bake, creamy version of the classic pumpkin pie. Loaded with spices and full of whipped cream, this lighter version will make you wonder why you ever went with the original, dense version in the first place. Pilled on top of a graham-cracker (or cookie!) crust, this easy pie will be what Thanksgiving memories are made of. Plus, this is allergy-friendly so you can serve to all your guests. This Allergy-friendly Pumpkin Mousse Pie is free of: gluten, dairy, egg, peanut & tree nuts. It’s also vegan and can be adapted to be top-8-free!
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Call me un-American but I have never liked pumpkin pie. It was too thick, too dense and too bland. I could never understand why it was such a staple at a food-centric holiday!
I much prefer cream pies (like my strawberry jello, or chocolate cream) so I had to think of a way to still incorporate pumpkin pie, but not have it be something I spent my time on only for others to eat…since I was not going to have any of that mess.
That’s when I knew a pumpkin mousse pie would be the perfect solution. It would be creamy, soft, lighter and full of spices and flavor. I also didn’t want to endure making a typical crust either. No thanks. Tradition can’t hold me down! Once again–call me picky–but it just tastes like flaky shortening. I want a graham or cookie type, because it’s loads easier and doesn’t have to bake. And, did I mention I add cinnamon to the crust to make it extra fall-ish? Oh yes I did!
Basically, this pie is a hybrid of all things good and all things easy. Most of the pie is store-bought, and you just have to do some measuring of spices and stirring.
Now, if you can’t do soy like we can–be sure to use Daiya cream cheese, instead of Tofutti (links in the recipe). We can do soy, and Tofutti is sold at my local Wal-Mart so it makes it easier to purchase. (Have you tried their online grocery shopping? If you haven’t, here’s a $10 off coupon for your first order!)
Also, I should warn that the only graham-crackers I’ve found that work for my son are Kinnikinick–and they do have a warning on them that says “processed on the same equipment as eggs and soy”, so if you don’t feel comfortable with that…then go with my cookie crust from this recipe–that is completely top-8-free. Both are a delicious and simple compliment to the pumpkin. If you have another brand–let me know! Also, I personally called them and they said that their cookies that have eggs are made on a different day, and that they clean and test their products for cross contamination. As always–do your part to do your own research and make sure you feel safe for your own circumstances!
We had friends over for dinner on Saturday and they liked my pie–and NONE of them have food allergies. I also saved a slice for my friend who is having to cut out dairy due to breastfeeding. So–this pie was able to be eaten by my highly allergic son, my friends with no food allergies and a friend with a temporary medical dietary restriction. Talk about feed a crowd–but with just one, delicious pie.
Make sure you’re serving a dessert at Thanksgiving that will include others. After all, this holiday is about coming together for delicious food, so make sure it’s safe and something everyone can enjoy and partake of.
Lastly–this pie can be frozen ahead of time, and then thawed in the fridge. Or, it can be served frozen if you like it to have more of a harder, ice-cream like texture. I ate it both ways and they were both good. But, keep it in the freezer if you need space in your fridge for all the other Thanksgiving trimmings. Keep the pie in the fridge when you’re not serving or sneaking bites yourself.
Happy Thanksgiving everyone! I have one more Thanksgiving recipe coming atchya–my favorite, easy, slow cooker turkey. So, stay tuned!
And lastly–are you following along on my Instagram stories? You’ll have to see the spectacular mess I just made in my kitchen making my turkey and gravy. Hint: there might have been an explosion with my blender!
- PUMPKIN MOUSSE FILLING:
- One 8-oz package dairy-free cream cheese, softened (Tofutti if you can do soy, if not use Daiya)
- ½ cup packed brown sugar
- 1 cup pumpkin puree (not pie filling!)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoons ground cloves
- ¼ teaspoons ground nutmeg
- ⅛ teaspoon ground ginger
- 1 package of Coco Whip (or other dairy-free whipped cream)
- GRAHAM CRACKER CRUST:
- 1 box of gluten-free graham crackers (Kinnikinick--or if you can't have theirs, follow this cookie crust recipe)
- ½ cup coconut oil (or vegan butter)
- 1 and ½ teaspoons cinnamon
- Extra CoCo Whip and cinnamon for garnish, if so desired
- Spring form pan
- Place the graham crackers, cinnamon and coconut oil in a food processor and mix until it's a fine sand-like texture.
- Place the crust mixture in a greased spring form pan, pressing it evenly along the bottom and up the sides.
- In a stand mixer with the paddle attachment, place the dairy-free cream cheese and brown sugar. Mix.
- Add all of the rest of the ingredients--except the CoCo Whip, and mix well, scraping down the sides as necessary.
- Turn off the mixer, and fold in the CoCo Whip. Pour the mixture into the crust. Freeze or chill until you're ready to serve. (See notes in the post).
- Garnish with extra CoCo Whip and cinnamon if so desired.
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT! ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS.
Looking for other allergy-friendly pies for Thanksgiving (or just cuz!)? See my other favorites: