DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE
A delicious, decadent combination!! The flavor of pumpkin pie is always a hit, but this no-bake pumpkin pie shares the spotlight with another favorite flavor, rich and decadent chocolate!!
Provided by Chef mariajane
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
- CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
- PLace in refrigerator for about 1 hour or until set.
- PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
- Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
- Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
- MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.
Nutrition Facts : Calories 881.7, Fat 78.9, SaturatedFat 48.1, Cholesterol 229.6, Sodium 529.3, Carbohydrate 42.2, Fiber 0.3, Sugar 13.7, Protein 6.6
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