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Chocolate Mousse Pumpkin Pie

 Chocolate Mousse Pumpkin Pie
In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.
8 ServingsPrep: 10 min. + chilling

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.
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.