In reserved bowl, add pumpkin and pumpkin pie spice. Pour chocolate filling into a medium bowl, then press plastic wrap onto the surface of both of the fillings, to eliminate a skin. Refrigerate about 30 minutes.
Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust.
How do you make a chocolate mousse pie?
Whip 1 3/4 cups heavy cream (preferably in a chilled bowl) until very stiff peaks form. Fold into cool chocolate mixture. Pour chocolate mixture into Oreo crust and spread into an even layer (if you don't want it as tall as mine is you can just reserve some of the mousse chilled in cups for later). Chill in refrigerator 3 hours.
What's the best way to make pumpkin mousse pie?
Whisk together pumpkin, whipped topping, and spice until smooth. Add the dry pudding mix and whisk until smooth. Pour into ready-made pie crust (or your own from scratch if you like). Refrigerate until mousse has thickened.
How to make whipped topping for pumpkin pie?
In bowl beat your cream cheese until smooth. Mix in your pumpkin, powdered sugar, extracts and pumpkin pie spice until combined. Fold in 1 container of your whipped topping. Spread into your crust and refrigerate for a few hours or preferably over night. Spread remaining container of whipped topping over the tops.
How do you make chocolate covered pumpkin puree?
In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture.
Chocolate Pumpkin Mousse Pie Recipe on Food52
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. Place chocolate and butter in bowl.
In a food processor , combine the pecans and dates. Blend until you start to get a coarse consistency. Then add the coconut oil and pulse a few more times. Press the mixture into a greased pie dish and place int he fridge while you make the mousse.
Step 2. Combine graham cracker crumbs, cocoa and granulated sugar in 9-inch pie plate. Stir in butter until moistened; press onto bottom and up side of pie plate. Step 3. Bake for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot crust; let stand for 10 minutes or until all morsels are shiny.
6. Spread chocolate pudding onto cooled crust. Place in freezer for 10 minutes to become firmer. Layer with the cream cheese filling, then place into the freezer for another 10 minutes. Top with the pumpkin layer. 7. Cover and refrigerate for 4 hours or overnight. Garnish with sweetened whipped cream and chocolate shavings before serving.
Once pumpkin layer is done baking, let cool for a couple minutes. Then, scoop chocolate mousse over pumpkin and spread evenly. Chill pie in fridge for at least 6 hours, then slice and serve. Store any leftovers in the fridge.
No-Bake Chocolate Pumpkin Mousse Pie Recipe
Hide Images. 1. Heat oven at 350°F. 2. Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate. 3. In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin.
But once I fell down the pumpkin pie recipe rabbit hole, I kept coming back to this dark, rich chocolate version. I’ve always liked Chef Symon so I figured this chocolate pumpkin pie would be a winner. Chocolate Pumpkin Pie. by Nick. Serves: Makes 2 9-inch pies. Prep Time: 20 mins Total Time: 1 hr 30 mins. 3.6. Rated 3.6 out of 5.
Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Cool 1 hour, stirring occasionally, until mixture mounds when dropped from spoon. Fold in whipped topping. Turn into crust. Garnish with topping and strawberries dipped in dark chocolate if desired. Chill 4 hours.
Chocolate Oreo Pumpkin Whip Pie is no-bake pumpkin mousse filling of cool whip, pumpkin puree and cream cheese in an Oreo cookie crust. This delicious recipe is a fun, easy twist on a Pumpkin Pie.This Thanksgiving, you’ll love this quick and easy no bake Pie!Serve it all year long, chilled or frozen!
Put beaters in freezer for a few minutes. Pour the heavy cream in a mixing bowl and beat until stiff peaks form. Set aside. In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3–4 minutes. Add the sugar, pumpkin pie spice, vanilla and maple extracts and beat until smooth.
Chocolate Pumpkin Mousse Pie Recipe
Pumpkin mousse tart is a perfect Fall recipe for pumpkin fans! Take Caramel-Pumpkin Mousse Tart to its next level with the addition of pecan crumble on top! Pumpkin mousse tart is a perfect Fall recipe for pumpkin fans! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select.
1/2 teaspoon nutmeg. 1/2 cup (4 oz) heavy whipping cream. Beat cream cheese until smooth, then add Greek yogurt and sugars. Add eggs, one at a time, clearing after each addition and scraping bowl with spatula. Blend in pumpkin and spices, scrape the sides of the bowl, then add the cream.
Gently fold the remaining whipped cream into the pumpkin mixture in two additions. 5. To serve, pour about 1/2 cup of the mousse into four small drinking glasses or bowls.
in your cooled pie shell I like to drizzle the bottom of crust with chocolate & caramel drizzle as you like. now add in pumpkin mousse refridgerate while u make whip topping whip topping: add heavy cream, dry pudding, sugar & vanilla to mixer blend on high speed till thick.
From a chocolate coupe with cocoa nib mousse to creamy pumpkin pie with white chocolate mousse, these mousse recipes are perfect for any occasion. Start Slideshow. 1 of 13. Save FB Tweet More.
Preheat oven to 350˚F. For crust: In a large bowl mix together the chocolate wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
Add pureed pumpkin mixture to it. Gently fold whipping cream into the pumpkin mixture until well combined. Pour this mousse mix into the cookie base
Stir in vanilla and pumpkin pie spice. Cool completely. 4. Beat powdered sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse; garnish with reserved chips. Cover; refrigerate 2 hours or until firm. Cover; refrigerate leftovers. Note: If reheating is needed, microwave chocolate at medium 30 seconds; stir.
For the Pumpkin Mousse: Place mixing bowl in the freezer for 5 minutes to chill. Beat the mascarpone at a low speed, slowly adding heavy cream (scrape down the bowl as needed) until mascarpone resembled a liquid mixture and add all remaining heavy cream. Increase speed to medium-high beating until cream gets bubbly.
Pumpkin Mousse; Combine pumpkin, 1 cup heavy cream, sugar and spices in a medium saucepan. Heat until it comes to a slight bubble and simmer 4 – 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Pour mixture into a medium mixing bowl to cool. In a medium size bowl, whip remaining 2 cups of heavy cream to stiff peaks.
Pumpkin-Mousse Pie With Chocolate Crust
Add the heavy whipping cream to the bowl and whip until stiff peaks form. Place the bowl into the fridge while preparing the rest of the sugar-free pumpkin mousse. In another large bowl add the cold cream cheese, powdered sweetener, pumpkin puree, vanilla, and pumpkin pie spice. Whip until nice and creamy.
1 (8 oz.) bar cream cheese, softened. 1 cup pumpkin, cooked and pureed. 1 (8 oz.) container Cool Whip. 1 package Halladay's Pumpkin Cheesecake. 1 9-inch prepared graham cracker pie crust
Recipe Tips and Variations. Storage: Store leftovers in the refrigerator for up to 4 days. Make it gluten free: To make this a gluten free pumpkin cheesecake mousse, you can use blanched almond flour in place of the graham cracker crumbs and add a little bit of brown sugar or brown sugar sweetener (to taste) when mixing the almond flour with the melted butter.
Refrigerate for 2 hours until thickened. Sprinkle 1 cup raspberries over crust. Spoon chilled chocolate mousse over raspberries. Dollop remaining 1 cup whipped topping on center of pie; top with remaining raspberries.
Pumpkin Mousse Ingredients-Heavy cream: You will need 2 ⅔ cups of heavy cream (heavy or whipping cream) for the base of this recipe.-Sugars: You will need ½ cup of brown sugar and ½ cup of granulated sugar to sweeten this treat, but you can use all brown sugar or granulated sugar if desired.
Chocolate Pumpkin Pie Recipe
Press the mixture into the bottom and up the sides of a deep dish 9-inch pie plate. Refrigerate while you make the cheesecake filling. For the filling, with an electric mixer, blend together the softened cream cheese and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and mix until combined.
Stir in pecans. Pour into pie crust in pie plate. Bake 35 to 45 minutes or until center of pie is puffed and golden brown. Cool 1 hour. 2. While filled crust is cooling, place hot milk, 1/4 teaspoon vanilla and the chocolate chips in blender or food processor; cover and blend on medium speed about 1 minute or until smooth.
Step 1. Stir together cornstarch and water in a small bowl. Stir together pumpkin, brown sugar, cane syrup, pumpkin pie spice, salt, and 1/2 cup of the heavy cream in a medium saucepan. Cook over medium-low, whisking constantly, until sugar dissolves, 3 to 4 minutes. Whisk in cornstarch mixture, and bring just to a boil.
In the bowl of a stand mixer, cream together butter, brown sugar and spices. Add egg and vanilla, beat well until light and creamy. Add pumpkin and beat well. In a large bowl, sift together flour, salt and baking powder. Add to the wet ingredients and mix until combined. Stir in ½ cup white chocolate chips. Dough will be very sticky.
PUMPKIN CHEESECAKE MOUSSE. This dessert is great especially for the Holidays, but of course can be enjoyed anytime of the year!!! (The White Chocolate Chips are not included in the calorie calculation since they are optional) Submitted by: SUPERMODEL524
Pumpkin Mousse Pie Recipe
Reduce the heat to 350 degrees F. For the cheesecake batter, in the bowl of an electric stand mixer fitted with the whisk attachment (or in a bowl with a handheld electric mixer), whip together the cream cheese and sour cream until just combined. Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until incorporated.
In a small bowl, mix together flour, baking powder, baking soda, salt, and pumpkin pie spice. 4. Gradually add the dry ingredients to the pumpkin mixture, then beat until well blended. 5. Add in the chocolate chips and hand mix until they’re distributed throughout the batter. Transfer the batter to a greased loaf pan. 6.
Place in the fridge until ready to serve. In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy.Add in all but 1 cup of the whipped cream. Gently fold it in until fully incorporated. Pulse the ginger snap cookies in a food processor until crumbled.
Pumpkin Pie Recipes Libby's® Famous Pumpkin Pie. This is the traditional holiday pumpkin pie. This classic recipe has been on Libby's® Pumpkin labels since 1950. This pie is easy to prepare and even easier to enjoy. Easy No-Bake Pumpkin Pie. Start a new holiday tradition with this easy, creamy no-bake pumpkin pie. Double Layer Pumpkin Pie