No-Bake Chocolate Pumpkin Mousse Pie Recipe

  1. In food processor, process chocolate wafers and sugar until finely ground. Add melted butter and pulse to moisten. Transfer mixture to pie plate and firmly press into bottom and up sides. Set in fridge to chill while you make the pumpkin mousse.
  2. In large bowl, stir cream cheese, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves until completely incorporated. Stir in pumpkin and vanilla until smooth and incorporated.
  3. In bowl of standing mixer fitted with whisk attachment, whip cream on medium-high speed until cream holds soft peaks that slowly dip down when whisk is pulled out of cream. Using rubber spatula, gently fold into pumpkin mixture. Pour mousse into pie shell and chill in fridge while you prepare the cocoa whipped cream.
  4. Into unwashed mixer bowl, add all ingredients for the spiced chocolate whipped cream and chill in fridge for 30 minutes. Place bowl in standing mixer fitted with whisk attachment and whip on medium-high speed to almost stiff peak. Spread over top of pumpkin mousse. Chill pie until set, about 3 hours.
  5. Place chocolate bar on work surface. Using paring knife, scrape chocolate shavings from bar and use to garnish top of pie.

chocolate wafer cookies, light brown sugar, unsalted butter, cream cheese, granulated sugar, light brown sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, pumpkin puree, vanilla, heavy cream, heavy cream, granulated sugar, cocoa powder, ground cinnamon, ground nutmeg, ground cloves, chocolate

Taken from www.seriouseats.com/recipes/2011/11/no-bake-chocolate-pumpkin-mousse-pie.html (may not work)

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