Double Layer Chocolate Pumpkin Mousse Pie

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 8
• 1 1/2 cups chocolate cookie crumbs
• 1 1/2 cups butter, melted
• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons butter, softened
• 1 cup 35% cream
• 1 (250 g) package cream cheese, softened
• 1/2 cup light brown sugar, packed
• 1 cup pumpkin puree
• 2 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon clove
• 1 cup 35% cream
• whipped cream (to garnish)
• freshly grated nutmeg

Recipe

• 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 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 place in refrigerator for about 1 hour or until set.
• 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 whip 1 cup whipping cream. fold half of the cream into pumpking mixture untl light. fold in remaining whipped cream until well combined.
• 6 spread over top of chocolate layer and smooth top. refrigerate for about 2 hours or until set and firm.
• 7 make ahead: cover and refrigerate for up to 2 days. garnish with cream and nutmeg before serving.