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Chocolate Mousse Pumpkin Pie Recipe

Chocolate Mousse Pumpkin Pie Recipe

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 YIELD: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


  • 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.

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.

Reviews for Chocolate Mousse Pumpkin Pie

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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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