Chocolate Mousse Pumpkin Pie Recipe

Ingredients

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

• 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.
• Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garish with the reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings.

Chocolate Mousse Pumpkin Pie published in Quick Cooking September/October 2001, p61