Save on Pinterest

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.
  • 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


  • 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.
  • Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.
Nutrition Facts
1 slice: 379 calories, 19g fat (12g saturated fat), 2mg cholesterol, 138mg sodium, 49g carbohydrate (34g sugars, 3g fiber), 3g protein.

Recommended Video


Click stars to rate
Average Rating:
  • hondapcgirl1
    Feb 13, 2021

    Easy to make, though I don't think much of the pumpkin flavor comes through. It really just tastes like chocolate pie. 2.3 stars

  • jshearer
    Dec 15, 2020

    This was pretty good, but I didn’t find the filling to have enough flavor. I added some cinnamon and cayenne and then it was great. I only used 8oz Cool Whip and that was plenty. I also used an Oreo crust instead of graham for more chocolate. The texture of the pie is fantastic; it holds together beautifully.

  • bray82561
    May 28, 2013

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

  • momofmilliedog
    Nov 29, 2006

    No comment left