No Bake Chocolate Pumpkin Mousse Pie Food

NO BAKE PUMPKIN MOUSSE PIE

Steps:

• Spray a 9-inch pie dish with cooking spray.
• In a medium bowl, combine the cookie crumbs with the melted butter and until moistened. Press the mixture into the bottom and up the sides of the prepared pie dish.
• In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until medium-stiff peaks form. Set aside.
• In a clean large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds. Add in the brown sugar, pumpkin puree, vanilla, cinnamon, cloves, nutmeg, and ginger and continue to beat until very well combined with no pockets of cream cheese remaining.
• Gently fold the whipped cream into the pumpkin mixture until combined. Spread gently and evenly into prepared crust. Cover with plastic wrap and refrigerate until set, at least 6 hours or overnight.
• In a large bowl, use an electric mixer fitted with the whisk attachment to beat the cream until it begins to thicken. Add in the powdered sugar, vanilla, and cinnamon and continue to whip until medium-stiff peaks form.
• Just before serving, spread the whipped cream over the pie. Sprinkle with more cinnamon to garnish, if desired. Serve.

CHOCOLATE MOUSSE PUMPKIN PIE

Steps:

• In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.

CHOCOLATE PUMPKIN PIE

Steps:

• For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
• Lower the oven to 325 degrees F.
• For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
• 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. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

NO-COOK PUMPKIN MOUSSE

Steps:

• In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.

NO-BAKE CHOCOLATE MOUSSE PIE

Steps:

• Beat cream cheese, sugar and cocoa in a large mixing bowl.
• Beat in the milk and vanilla until smooth.
• Fold in whipped topping.
• Pour evenly into crust.
• Cover and freeze for 20 minutes.
• Top with additional whipped topping and sprinkle cocoa on top if desired.
• Store leftovers in refrigerator.

PUMPKIN MOUSSE PIE

Steps:

• 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.