Refrigerator Pumpkin-Mousse Pie (With a Chocolate Crust)
Created by NavyWife on November 25, 2013
- Servings: 7
- Prep Time: 25m
- Cook Time: 10m
- Recipe #11332
Ingredients
- 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)
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).
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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.
Nutritional Facts
- Serving Size: 1 (243.4 g)
- Calories 460.3
- Total Fat - 21.4 g
- Saturated Fat - 13.4 g
- Cholesterol - 74.2 mg
- Sodium - 467.6 mg
- Total Carbohydrate - 61 g
- Dietary Fiber - 2.5 g
- Sugars - 55.6 g
- Protein - 9.4 g
- Calcium - 315.9 mg
- Iron - 1.4 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.1 mg