Pumpkin Mousse Pie 12.000
Flour Girl Nov 12, 2009

This filling can be poured into a prepared crust to be served as a frozen pie or layered with crumbled gingersnap cookies and whipped cream to create a parfait; see VARIATION, below.

Servings: 12

Yield: Makes a 9-inch pie or 8 parfaits

  • 3 3/4 cups (one 30-ounce can) pumpkin pie mix, such as Libby's brand
  • 12 ounces silken soft tofu, such as Mori-Nu brand, drained
  • Finely grated zest and juice from 1 lemon (2 teaspoons of zest and about 2 tablespoons of juice)
  • 1 9-inch store-bought graham cracker crust
  • 16 gingersnap cookies, crushed (optional; see VARIATION)
  • 2 cups slightly sweetened whipped cream (optional; see VARIATION)


Combine the pumpkin pie mix, tofu, lemon zest and juice in a blender. Process on low speed to start, then increase the speed to high. Blend for 2 to 3 minutes, until the mixture is fully combined and smooth.

Pour the filling into the prepared graham cracker crust. Cover with aluminum foil and freeze for at least 3 hours, or until completely firm.

Fifteen minutes before serving, transfer the pie to the countertop to sit at room temperature so that it softens slightly. Use a knife that has been run under or dunked in hot water to cut the pie into slices, drying the knife blade between each cut.

VARIATION: If making parfaits, portion one-third of the mousse among 8 wine glasses. Divide the crushed gingersnaps over each portion, then layer with one-third of the mousse. Divide the remaining one-third of the mousse among the glasses, then top with equal amounts of whipped cream. Serve immediately.

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Recipe Source

From Leigh Lambert, editorial assistant of the Food section.

Tested by Leigh Lambert.

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