Double Layer Chocolate Pumpkin Mousse Pie Recipe

Name: Double Layer Chocolate Pumpkin Mousse Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/2 cups chocolate cookie crumbs; 1 1/2 cups butter, melted; CHOCOLATE GANACHE LAYER; 8 ounces bittersweet chocolate, chopped; 2 tablespoons butter, softened; 1 cup 35% cream; PUMPKIN LAYER; 1 (250 g) package cream cheese, softened; 1/2 cup light brown sugar, packed; 1 cup pumpkin puree; 2 teaspoons vanilla; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon clove; 1 cup 35% cream; whipped cream (to garnish); freshly grated nutmeg

Servings: persons

CRUST
1 1/2 cups chocolate cookie crumbs
1 1/2 cups butter, melted
CHOCOLATE GANACHE LAYER
8 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
1 cup 35% cream
PUMPKIN LAYER
1 (250 g) package cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1 cup 35% cream
whipped cream (to garnish)
freshly grated nutmeg

1
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.
2
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.
3
PLace in refrigerator for about 1 hour or until set.
4
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.
5
Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
6
Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
7
MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

2073

kcal

Calories

171

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CRUST, 1 1/2 cups chocolate cookie crumbs, 1 1/2 cups butter, melted, CHOCOLATE GANACHE LAYER, and more.

Yes, Double Layer Chocolate Pumpkin Mousse Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Double Layer Chocolate Pumpkin Mousse Pie

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