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Pumpkin Mousse Pie with a Pumpkin Snap Crust

Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)

Pumpkin Mousse Pie with a Pumpkin Snap Crust
Pumpkin Mousse Pie with a Pumpkin Snap Crust

Yield: 12 servings | Prep time: 20 minutes

Cook time: 35 minutes | Total time: 55 minutes


It's pumpkin season, and you know what that means... pumpkin pie!! I recently fell in love with the Pumpkin Snaps from Sprouts Farmers Market grocery store, and it turns out that they can be made into a deliciously crunchy crust. I then filled the crust with some homemade pumpkin mousse and topped it off with some vegan whipped cream. This pie is best enjoyed chilled, or you can even freeze it if you want it to be more of an ice cream style dessert. Try it both ways and let me know which way you like better!


  • 1 ½ cups of crushed Sprouts Pumpkin Snaps (about 30 cookies)

  • 5 tbsp vegan butter, melted

  • 7 oz extra firm tofu

  • ¼ cup pumpkin puree

  • ¼ cup white sugar

  • ¼ cup dark brown sugar

  • 1 tsp vanilla

  • 1 tbsp maple syrup

  • ½ tsp pumpkin pie spice

  • 3 cups of vegan whipped cream (I used an entire container of TruWhip)

  • More crushed Pumpkin Snap cookies for decorating the top


  • Preheat your oven to 350° F. Lightly grease a 9 inch pie dish and set aside.

  • Start by making the crust.

  • Place 30 pumpkin snap cookies in a food processor or blender and pulse until crumbs have formed. Alternatively, you can place them in a plastic bag and crush them with a mallet.

  • Combine the pumpkin snap crumbs with 5 tbsp of melted butter in a bowl.

  • Transfer the buttery pumpkin snap crumbs into the pie dish.

  • Using a pint glass or your hands, press the crumbs evenly into the pie dish, making sure to evenly cover the bottom and sides.

  • Bake for 20-25 minutes or until it looks golden brown.

  • While the crust is baking, make the pumpkin filling.

  • Drain the tofu of any excess liquid, but do not press it.

  • In a blender or food processor, combine the tofu, pumpkin puree, white sugar, brown sugar, vanilla, maple syrup, and pumpkin pie spice.

  • Blend until everything is combined and there are no lumps.

  • Once the pie crust is done baking, let it cool for 5 minutes.

  • Pour the pumpkin filling into the pie crust and spread it out evenly.

  • Place it in the fridge for at least 30 minutes to set.

  • Lastly, spoon the whipped cream topping onto the pumpkin layer and spread it out evenly.

  • Optional: if the whipped cream is too warm to slice, place the entire pie in the freezer to set for about 10 minutes before serving. You can also freeze the pie for 2 hours to make it more of an ice cream treat!

  • Serve, topping with some crushed pumpkin snap cookies for a garnish.


Tips and Tricks:

  • If you can't find the Sprouts brand of Pumpkin Snaps, any brand will do. Ginger snaps would also make a yummy crust!

  • Store any leftover pie in an air-tight container or covered with plastic wrap in the fridge for up to 3 days, and the freezer up to 2 weeks.

Nutrition & Servings: (calculated by MyFitnessPal)

  • Servings: 1 slice (yields about 8+ slices depending on the size)

  • Calories: 322

  • Total Fat: 17g

  • Carbs: 38g

  • Protein: 3g

^ Nutrition facts include the ingredients listed above. Nutrition facts may change slightly if different quantities of ingredients are used or added.

Tag me on Instagram @veganrecipesandvibes


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