Best 2 Chocolate Mousse Pumpkin Pie Recipes

Indulge in a delightful culinary journey with our comprehensive guide to creating a Chocolate Mousse Pumpkin Pie. This delectable dessert seamlessly blends the rich, velvety texture of chocolate mousse with the classic flavors of pumpkin pie, resulting in a symphony of flavors that will tantalize your taste buds. Our collection of recipes offers a range of options to suit your preferences, from a traditional pumpkin pie with a chocolate mousse topping to a more innovative mousse-filled pumpkin pie. Whether you're a seasoned baker or just starting, our detailed instructions and helpful tips will guide you through the process, ensuring a perfect pie every time. Get ready to impress your family and friends with this stunning dessert that combines the best of both worlds - chocolate and pumpkin.

Here are our top 2 tried and tested recipes!

CHOCOLATE MOUSSE PUMPKIN PIE

Chocolate Mousse Pumpkin Pie image

In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 cup canned pumpkin
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Additional miniature semisweet chocolate chips, optional

Steps:

In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.

Nutrition Facts : Calories 379 calories, Fat 19g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.

DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE

Double Layer Chocolate Pumpkin Mousse Pie image

A delicious, decadent combination!! The flavor of pumpkin pie is always a hit, but this no-bake pumpkin pie shares the spotlight with another favorite flavor, rich and decadent chocolate!!

Provided by Chef mariajane

Categories Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups chocolate cookie crumbs
1 1/2 cups butter, melted
8 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
1 cup 35% cream
1 (250 g) package cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1 cup 35% cream
whipped cream (to garnish)
freshly grated nutmeg

Steps:

CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
PLace in refrigerator for about 1 hour or until set.
PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

Nutrition Facts : Calories 881.7, Fat 78.9, SaturatedFat 48.1, Cholesterol 229.6, Sodium 529.3, Carbohydrate 42.2, Fiber 0.3, Sugar 13.7, Protein 6.6

Tips:

For a richer mousse, use dark chocolate with a cocoa content of at least 70%.
Make sure the chocolate and cream are at room temperature before you start making the mousse. This will help them combine smoothly.
Don't overbeat the egg whites. Stiff peaks should form when you lift the beaters out of the bowl.
Fold the egg whites into the chocolate mixture gently. Overmixing will deflate the mousse.
Chill the mousse for at least 4 hours before serving. This will help it set and develop its full flavor.
Serve the mousse with fresh berries, whipped cream, or a dollop of ice cream.

Conclusion:

This chocolate mousse pumpkin pie is a delicious and decadent dessert that is perfect for any occasion. The creamy chocolate mousse is perfectly complemented by the sweet and nutty pumpkin filling. This pie is sure to be a hit with everyone who tries it.