No-Bake Chocolate Pumpkin Mousse Pie Recipe Recipe

Name: No-Bake Chocolate Pumpkin Mousse Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces chocolate wafer cookies (about 27 wafers); 2 tablespoons light brown sugar; 7 tablespoons unsalted butter, melted; 8 ounces cream cheese, softened; 1/2 cup granulated sugar; 1/3 cup light brown sugar; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cloves; 1 1/4 cup pumpkin puree; 1 tablespoon pure vanilla extract; 1 cup heavy cream; 1 cup heavy cream; 3 tablespoons granulated sugar; 2 tablespoons cocoa powder; pinch ground cinnamon; pinch ground nutmeg; pinch ground cloves; 3 ounce bar bittersweet chocolate

Servings: persons

6 ounces chocolate wafer cookies (about 27 wafers)
2 tablespoons light brown sugar
7 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1/3 cup light brown sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/4 cup pumpkin puree
1 tablespoon pure vanilla extract
1 cup heavy cream
1 cup heavy cream
3 tablespoons granulated sugar
2 tablespoons cocoa powder
pinch ground cinnamon
pinch ground nutmeg
pinch ground cloves
3 ounce bar bittersweet chocolate

1
In food processor, process chocolate wafers and sugar until finely ground. Add melted butter and pulse to moisten. Transfer mixture to pie plate and firmly press into bottom and up sides. Set in fridge to chill while you make the pumpkin mousse.
2
In large bowl, stir cream cheese, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves until completely incorporated. Stir in pumpkin and vanilla until smooth and incorporated.
3
In bowl of standing mixer fitted with whisk attachment, whip cream on medium-high speed until cream holds soft peaks that slowly dip down when whisk is pulled out of cream. Using rubber spatula, gently fold into pumpkin mixture. Pour mousse into pie shell and chill in fridge while you prepare the cocoa whipped cream.
4
Into unwashed mixer bowl, add all ingredients for the spiced chocolate whipped cream and chill in fridge for 30 minutes. Place bowl in standing mixer fitted with whisk attachment and whip on medium-high speed to almost stiff peak. Spread over top of pumpkin mousse. Chill pie until set, about 3 hours.
5
Place chocolate bar on work surface. Using paring knife, scrape chocolate shavings from bar and use to garnish top of pie.

1400

kcal

Calories

103

Fat

112

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 20 ingredients. The key ingredients include: 6 ounces chocolate wafer cookies (about 27 wafers), 2 tablespoons light brown sugar, 7 tablespoons unsalted butter, melted, 8 ounces cream cheese, softened, and more.

Yes, No-Bake Chocolate Pumpkin Mousse Pie Recipe 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.

No-Bake Chocolate Pumpkin Mousse Pie Recipe

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