Chocolate Mousse Pumpkin Pie Recipe

3.5 1 2
Chocolate Mousse Pumpkin Pie Recipe
Chocolate Mousse Pumpkin Pie Recipe photo by Taste of Home
Publisher Photo

Chocolate Mousse Pumpkin Pie Recipe

Read Reviews
3.5 1 2
Publisher Photo
In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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.
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

Nutritional Facts

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

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Mousse Pumpkin Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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!"

Loading Image