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Refrigerator Pumpkin-Mousse Pie (With a Chocolate Crust)

Here's how you make Refrigerator Pumpkin-Mousse Pie (With a Chocolate Crust)
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  • Servings: 7
  • Prep: 25m
  • Cook: 10m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 chocolate crumb crust, 9-inch (prepared)
  • FOR FILLING
  • 1 1/2 cups pumpkin, puree (from a can)
  • 4 ounces cream cheese, room temperature
  • 1/2 cup dark-brown sugar, packed
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup maple syrup (pure)
  • 1 cup whipping cream (cold unwhipped)
  • FOR TOPPING
  • 1 1/2 cups whipping cream (cold unwhipped)
  • 3 to 4 tablespoons confectioners' sugar (or to you taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 4 hours (or up to 1 day).

  • Step 2: Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

Tips & Variations

Don't forget the following tips and variations.
  • One 9-inch pie plate (preferably deep-dish)

We hope you enjoy this recipe!

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