Double Layer Chocolate Pumpkin Mousse Pie

Name: Double Layer Chocolate Pumpkin Mousse Pie
Yield: 8 portions
Ingredients: 1 1/2 cups (375 mL) chocolate cookie crumbs; 1/4 cup (60 mL) butter melted; Chocolate Ganache Layer; 8 oz (250 g) bittersweet chocolate chopped; 2 tbsp (30 mL) butter softened; 1 cup (250 mL) 35 % cream; Pumpkin Layer; 8 oz (250 g) Canadian cream cheese softened; 1/2 cup (125 mL) packed light brown sugar; 1 cup (250 mL) pumpkin puree; 2 tsp (10 mL) vanilla extract; 1 tsp (5 mL) ground cinnamon; 1/2 tsp (2 mL) ground ginger; 1/4 tsp (1 mL) cloves; 1 cup (250 mL) 35 % cream; Whipped cream to garnish; A pinch of freshly grated nutmeg

The flavour of pumpkin pie is always a classic for the Thanksgiving table, but in this no bake pie pumpkin shares the spotlight with another favourite flavour, rich and decadent chocolate.

Prep: 20 min
Cooking: 10 min
Refrigeration: 3 h - 4 h

Yields 8 portions

double layer chocolate pumpkin mousse pie

Ingredients

1 1/2 cups (375 mL) chocolate cookie crumbs
1/4 cup (60 mL) butter melted
Chocolate Ganache Layer
8 oz (250 g) bittersweet chocolate chopped
2 tbsp (30 mL) butter softened
1 cup (250 mL) 35 % cream
Pumpkin Layer
8 oz (250 g) Canadian cream cheese softened
1/2 cup (125 mL) packed light brown sugar
1 cup (250 mL) pumpkin puree
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) cloves
1 cup (250 mL) 35 % cream
Whipped cream to garnish
A pinch of freshly grated nutmeg

READY FOR REWARDS?

Preparation

In bowl combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch (25 cm) deep pie plate. Bake in preheated 350 °F (180 °C) oven for about 10 minutes or until firm. Let cool.

Chocolate Ganache Layer

Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.

Pumpkin Layer

Meanwhile, in large bowl, beat Cream cheese and sugar until fluffy. Beat in pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.

Whip cream. Fold half of the cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (Make ahead: Cover and refrigerate for up to 2 days.)

Garnish with whipped cream and nutmeg before serving.