Chocolate Mousse Pumpkin Pie Recipe
Chocolate Mousse Pumpkin Pie Recipe photo by Taste of Home
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Chocolate Mousse Pumpkin Pie Recipe

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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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 8 servings


  • 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

Nutritional Facts

1 slice: 379 calories, 19g fat (12g saturated fat), 2mg cholesterol, 138mg sodium, 49g carbohydrate (34g sugars, 3g fiber), 3g protein.


  1. 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.
  2. 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.
Originally published as Chocolate Mousse Pumpkin Pie in Quick Cooking September/October 2001, p61

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bray82561 User ID: 7208248 126138
Reviewed May. 28, 2013

"Made it several years ago for Thanksgiving dinner and have been looking for the recipe ever since!"

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