Chocolate Mousse Pumpkin Pie |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions. Ingredients:
1 cup canned pumpkin |
2 cups miniature marshmallows |
1/2 cup milk chocolate chips |
1/2 cup miniature semisweet chocolate chips |
1 carton (12 ounces) frozen whipped topping, thawed |
1 graham cracker crust (9 inches) |
additional miniature semisweet chocolate chips, optional |
Directions:
1. 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.
2. Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garish with the reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings.
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