Chocolate Mousse Pumpkin Pie Recipe

Chocolate Mousse Pumpkin Pie Recipe photo by Taste of Home

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

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Chocolate Mousse Pumpkin Pie Recipe

Prep: 10 min. + chilling

Yield: 8 Servings

10 10

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

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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 slice) equals 379 calories, 19 g fat (12 g saturated fat), 2 mg cholesterol, 138 mg sodium, 49 g carbohydrate, 3 g fiber, 3 g protein.

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