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    You are in: Home / Recipes / Double Layer Chocolate Pumpkin Mousse Pie Recipe
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    Double Layer Chocolate Pumpkin Mousse Pie

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Chef mariajane's Note:

    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!!

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    Units: US | Metric


    • 1 1/2 cups chocolate cookie crumbs
    • 1 1/2 cups butter, melted




    1. 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. 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. 3
      PLace in refrigerator for about 1 hour or until set.
    4. 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. 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. 6
      Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
    7. 7
      MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

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    Nutritional Facts for Double Layer Chocolate Pumpkin Mousse Pie

    Serving Size: 1 (237 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 881.6
    Calories from Fat 710
    Total Fat 78.8 g
    Saturated Fat 48.1 g
    Cholesterol 229.6 mg
    Sodium 529.3 mg
    Total Carbohydrate 42.1 g
    Dietary Fiber 0.2 g
    Sugars 13.7 g
    Protein 6.6 g

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