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

Servings SERVES 6
Ready in TOTAL TIME 35 mins


  • Crust
  • 1 bag Success® Brown Rice
  • 2 tbsp butter, melted
  • ½ cup finely chopped pecans
  • 1 tbsp brown sugar
  • 1 egg, lightly beaten
  • Filling
  • 1 ½ cups heavy cream, divided
  • ⅓ cup packed brown sugar
  • 4 tsp plain gelatin
  • 5 oz pure pumpkin purée
  • 1 tsp pumpkin pie spice
  • ½ tsp vanilla extract
  • 4 tsp powdered sugar


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

    Step 1

  • Crust: Prepare rice according to package directions. Let 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 until combined; press into prepared pan. Bake for 15 to 20 minutes or until set. Let cool completely on rack.

    Step 3

  • Filling: Meanwhile, in a small saucepan set over medium heat, bring 1/2 cup cream, brown sugar, and gelatin to simmer; cook, stirring, until sugar and gelatin dissolve. Whisk together cream mixture, pumpkin purée, pumpkin spice, and vanilla. Let cool completely.

    Step 4

  • In a separate bowl, whip remaining cream and powdered sugar until stiff peaks form; fold one-third 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 Tips

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

It’s Nice with Rice

Ever heard of a rice crust for a pie? Well, it’s a thing and it’s delicious. This unique recipe ditches the traditional pie crust for a Success® Brown Rice and chopped pecans crust, which is the perfect crunchy and tasty contrast to a whipped pumpkin filling. Give this new take on a holiday favorite a try at your next gathering and see it disappear just as fast as you dish it out!

The rice crust may seem a little intimidating if you’ve never worked with one before, but trust us, it really isn’t. It’s as easy as mixing cooked rice, chopped pecans, sugar, and an egg together, then pressing the mixture into a buttered pie plate and baking for several minutes. Done!

The fluffy pumpkin filling isn’t much harder than the crust, either. Just cook some cream, brown sugar, and gelatin. Whisk that with pumpkin puree, pumpkin spice, and vanilla, then fold that mixture into your whipped cream and powdered sugar mix and you’ve got yourself 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 one of the classics.