Chocolate Mousse Pumpkin Pie

Name: Chocolate Mousse Pumpkin Pie
Prep time: 10 min
Total time: 10 min
Yield: 6-8 servings.
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

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

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.