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slice of pumpkin mousse pie on a plate

Dulce de Leche Pumpkin Mousse Pie with Pecan Gingersnap Crust

Incredible dulce de leche pumpkin mousse pie with a perfectly spiced pecan gingersnap crust. Everyone will love the delicious pairing of pumpkin and caramel in this amazing pie!
Course Dessert, Pie
Cuisine pie
Keyword dulce de leche pie
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8
Author Monique of Ambitious Kitchen

Ingredients

  • For Pecan Gingersnap crust:
  • 1 1/4 cup chopped pecans
  • 1/4  cup melted butter
  • 1 1/2 cup gingersnaps, crumbled
  • 1/3 cup all-purpose flour
  • 1/3 cup dark brown sugar
  • For Pumpkin filling:
  • 1 1/2  cups canned pumpkin
  • 1 pint heavy whipping cream
  • 1/4 cup granulated sugar
  • 8 ounces of whipped cream cheese
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 2 1/2   tsp cinnamon
  • 3/4  tsp ground nutmeg
  • 3/4 tsp ground ginger
  • 3/4 tsp ground cloves
  • 1 jar store-bought Dulce de leche or caramel sauce (I found some at Trader Joe's)

Instructions

  1. Preheat oven to 350 degrees F.
  2. To make the crust: Place gingersnap cookies and pecans in food processor and pulse until they become fine crumbs. Add melted butter, dark brown sugar, and sea salt to food processor with crumbs. Pulse again until the cookie crumbs resemble wet sand. Add in flour and pulse a couple of times more until well combined.

  3. Scrape into 9-inch pie pan and use a spoon or fingers to press into the pan. Make sure it is even, then bake in oven for about 15 minutes or until crust starts becoming golden brown.
  4. Set on a wire rack to cool. Once the crust is cool spoon 2 tablespoons of Dulce de leche over crust and spread evenly over the bottom; set aside.
  5. To make the pumpkin cream filling: Place heavy whipping cream and granulated sugar in large bowl. Using an electric mixer, beat until heavy and thick. Take 1 cup of the whipped cream and place in refrigerator -- this will be used as the topping later.
  6. In separate large bowl, combine the pumpkin, whipped cream cheese, spices and powdered sugar until creamy. Add in milk and stir again. Slowly fold in whipped cream until well combined.
  7. Pour pumpkin cream filling in pie pan on top of the Dulce de leche layer, spreading evenly. 
  8. Place pie in refrigerator for at least 4 hours*.

  9. Once ready to serve, carefully spread the whip cream evenly over the top of the pumpkin cream filling. Drizzle 1 tablespoon of dulce de leche over the top.
  10. Garish with extra pecans or gingersnap cookies if desired. Serves 8.

Recipe Notes

*You can also freeze for 2 hours or longer if you desire a frozen pumpkin cream pie (super good!)