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Mile High Pumpkin Chocolate Pie

Paula Nemzek for KCTS 9 Cooks

The perfectly spiced and light-textured pumpkin base in this no-bake pie is sandwiched between a chocolate cookie crust and a chocolate whipped cream topping. Great for the holiday table, this dessert can be made up to two days ahead.

Serves 8 to 10

Chocolate Cookie Crust

  • 6 ounces chocolate wafer cookies (about 27 cookies)
  • 2 tablespoons light brown sugar
  • 7 tablespoons unsalted butter, melted

Pumpkin Mousse Filling

  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/3 cup light brown sugar
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 1 1/4 cups pumpkin puree (not pumpkin pie filling, and not a full can)
  • 1 tablespoon vanilla extract
  • 2 cups (1 pint) heavy cream, divided

Chocolate Whipped Cream

  • 1 cup heavy cream (from the mousse)
  • 3 tablespoons granulated sugar
  • 2 tablespoons cocoa powder
  • 1 pinch each cinnamon, nutmeg and cloves
  • 1/2 cup mini semisweet chocolate chips for garnish (optional)

For the crust, in a food processor, process chocolate wafers and brown sugar until finely ground. Add melted butter and pulse to moisten evenly. Transfer mixture to a 9-inch pie plate and press into bottom and up sides. Refrigerate while you make the filling. You may also use a prepared 9-inch chocolate crust.

For the pumpkin mousse, in a large bowl, stir together the cream cheese, granulated sugar, brown sugar, cinnamon, ginger, nutmeg and cloves until completely blended. Stir in pumpkin and vanilla until completely incorporated.

In the bowl of a standing mixer fitted with the whisk attachment (or by hand if you feel adventurous), whip 2 cups cream on medium-high until soft peaks form and hold. Using a spatula, gently fold half the whipped cream into the pumpkin mixture. Pour pumpkin mousse into prepared crust and return to the fridge while you prepare the topping.

For the chocolate whipped cream, add sugar, cocoa powder and spices to the bowl and continue to whip remaining cream until stiff peaks start to form and added ingredients are incorporated. Spread over the top of the pumpkin mousse and sprinkle with chocolate chips. Chill pie until completely set, at least 2 hours.

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