Lightened-Up Pumpkin Mousse Pie

Creamy, spiced pumpkin mousse on a graham cracker crust topped with cool whip! Tastes just like the “real deal” but with only 200 calories per slice!

I wish I could express my love for this dessert to you guys! To be quite honest, I’ve always been more of a fan of chilled desserts. Ice cream, cheesecakes, you name it… and this one surely isn’t any exception!

The combination of sweet and crunchy graham crackers plus the creaminess and flavor of the spiced pumpkin mousse + cream is just quite literally the combination of dreams!

It’s light and delicate, not dense like your traditional pumpkin pie – and I am obsessed!!

I used Pescience SELECT protein powder to give the mousse some more flavor and sweetness. I choose snickerdoodle, because, well, pumpkin and snickerdoodle sounds amazing together does it not!? 😆
Vanilla would certainly work just as well though!

For all Pescience products, you can use my affiliate code, LAURENFITFOODIE, to save 10%.

It’s also importantly to note that this recipe is ridiculously easy to make! Quite literally you combine all the ingredients, pour in the pie crust, and let it sit over night.

Simple, easy, DELICIOUS. Just how I like it. 🙂

As always, if you make, make sure to tag me on Instagram (@laurenfitfoodie) because I LOVE seeing your yummy recreations!

Pumpkin Mousse Pie

Pumpkin Mousse Pie

Ingredients

Pumpkin Mousse

  • 1 reduced-fat pie crust
  • 1 15-oz can (425g) pumpkin
  • 1 scoop (32g) snickerdoodle protein powder
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • ½ tsp pumpkin pie spice
  • 1 tbsp zero-calorie sweetener
  • 1 container (226g) fat-free cool whip (let sit out for 15-20 minutes before mixing)

Topping

  • ½ container (113g) fat-free cool whip

Instructions

    1. Using a hand mixer, combine the cool whip and pumpkin. Continue to mix until the two are completely combined.
    2. Add in the protein powder, protein, vanilla, sweetener, cinnamon, and pumpkin pie spice, and mix again.
    3. Pour the pumpkin-cool whip mixture into the pie crust.
    4. Cover with plastic wrap and let sit until set, about 6 hours or overnight.
    5. Just before serving, spread the cool whip over the pie. Cut into 8 slices and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1/8 of pie

Amount Per Serving: Calories: 202Total Fat: 4gCarbohydrates: 34gProtein: 4g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram and tag me @LaurenFitFoodie! 

5 Comments

  1. This looks amazing and super light. I have al the ingredients. Going to make it tonight. All of your recipes look delicious!

  2. This was delicious! I brought it to Thanksgiving feast and this was a bigger hit and was gobbled up faster than the actual pumpkin pie. 👍😊🥧 I’d definitely make it again. (@squatto4moscato on IG)

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