clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Frozen Pumpkin Mousse Pie

  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 8 slices 1x



For the Crust

  • 3 1/2 cups of Cinnamon Chex
  • 3 tablespoons of coconut oil
  • 2 tablespoons of butter
  • 1 teaspoon of cinnamon

For the filling

  • 2 cups of canned pumpkin, not pumpkin pie filling
  • 2 cups of Cool Whip (I used sugar free)
  • 1/4 cup honey
  • 2 tablespoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of ginger


  1. Preheat the oven to 350 degrees. While the oven is heating, add the ingredients for the crust to a food processor. Pulse until the ingredients come together and the texture resembles coarse wet sand. Press into a pie dish and bake for 5-6 minutes or until the crust is lightly brown. Let cool in the fridge while you mix your filling.
  2. While the crust is cooling, stir together the pumpkin, seasonings, and honey. Fold in the whipped topping. Spoon the mix into the pie crust and freeze for a frozen treat or simply refrigerate for a more mousse like texture. Top with more whipped cream and enjoy!


  • Serving Size: 8