Pumpkin Mousse Pie with Rice Crust

This Success® Brown Rice pumpkin mousse pie with rice crust is a fun twist on a holiday favorite that everyone is sure to enjoy!

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Pumpkin Mousse Pie with Rice Crust

Cooking time
PREP TIME 20 mins
Cooking time
COOK TIME 20 mins
Ready in
TOTAL TIME 40 mins (+ 4 hours chilling time)


    For crust
  • 1 bag Success® Brown Rice
  • 2 tbsp butter, melted
  • 1/2 cup finely chopped pecans
  • 1 tbsp brown sugar
  • 1 egg, lightly beaten
  • For filling
  • 1 1/2 cups heavy cream, divided
  • 1/3 cup packed brown sugar
  • 4 tsp plain gelatin
  • 2/3 cup (5 oz) pure pumpkin purée
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • 4 tsp powdered sugar


Recipe Video

Nice with Rice

Ever heard of using rice to make a pie crust? Well, it’s a thing and it’s delicious! This unique recipe ditches the traditional pie crust for a crust made with Success® Brown Rice and chopped pecans. It’s a perfectly crunchy and tasty contrast to the whipped pumpkin filling in this pie. Give this twist on a holiday favorite a try at your next gathering and watch it disappear as fast as you dish it out!

The rice crust may seem intimidating if you’ve never worked with one before, but trust us, it really is easy. If you can mix cooked rice, chopped pecans, sugar and an egg together, you’re halfway there! Then, all you have to do is press the dough into a buttered pie plate and bake it for several minutes.

The fluffy pumpkin filling isn’t much harder to make than the crust. You’ll start by cooking cream with brown sugar and gelatin. Then, you’ll whisk in pumpkin purée, pumpkin spice and vanilla, and fold that mixture into a whipped cream and powdered sugar mix. Just like that, you’ll have an amazingly light and fluffy filling! Pour the filling into the crust, pop it in the fridge and let it set for several hours for a delicious take on a holiday classic.

If you are looking for dinner options and you like seafood, try our shrimp stir fry rice recipe.

  • Surprise your guests with this fluffy twist on a holiday favorite. The combination of our Success® Boil-in-Bag Brown Rice and pecan crust with the light and fluffy pumpkin filling will have your guests coming around for a second slice!

    For crust:

    Step 1

  • Prepare rice according to package directions. Allow to cool completely.

    Step 2

  • Preheat oven to 375˚F. Brush a 9-inch pie plate with melted butter. Stir together rice, pecans, brown sugar and egg in a medium bowl until combined. Press into prepared pan. Bake for 15 to 20 minutes, or until set. Allow to cool completely on a wire rack.

    For filling:

    Step 3

  • Meanwhile, in a small saucepan set over medium heat, bring 1/2 cup cream, brown sugar and gelatin to a simmer. Cook, stirring, until sugar and gelatin dissolve. Whisk pumpkin purée, pumpkin spice and vanilla into cream mixture. Allow to cool completely.

    Step 4

  • In a separate bowl, whip remaining cream and powdered sugar until stiff peaks form. Fold one-third of cream into pumpkin mixture, then fold in remaining cream.

    Step 5

  • Spoon filling into prepared crust. Refrigerate for 4 to 6 hours, or until filling is firm and set.

    Recipe Tip

    Garnish pie with a sprinkle of chopped pecans and a pinch of pumpkin pie spice, if desired.