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View more "Desserts & Sweets" recipes Double Layer Chocolate Pumpkin Mousse Pie Recipe

Double Layer Chocolate Pumpkin Mousse Pie

Dairy Farmers of Canada
Comments
  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 10 mins
  • Refrigeration Time 3 - 4 hrs
  • Yields 8 portions

The flavour of pumpkin pie is always a classic for the Thanksgiving table, but in this no bake pie pumpkin shares the spotlight with another favourite flavour, rich and decadent chocolate.

  • Course Desserts & Sweets
  • Prep. Time 20 mins
  • Cooking Time 10 mins
  • Refrigeration Time 3 - 4 hrs
  • Yields 8 portions

Did you know?

Canadian cheese is made from 100% Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites


Ingredients

1 1/2 cups (375 mL) chocolate cookie crumbs
1/4 cup (60 mL) butter, melted

Chocolate Ganache Layer:
8 oz (250 g) bittersweet chocolate, chopped
2 tbsp (30 mL) butter, softened
1 cup (250 mL) 35 % cream

Pumpkin Layer:
8 oz (250 g) Canadian cream cheese, softened
1/2 cup (125 mL) packed light brown sugar
1 cup (250 mL) pumpkin puree
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
1/2 tsp (2 mL) ground ginger
1/4 tsp (1 mL) cloves
1 cup (250 mL) 35 % cream
Whipped cream, to garnish
A pinch of freshly grated nutmeg

Preparation

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.

Chocolate Ganache Layer
Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.

Pumpkin Layer
Meanwhile, in large bowl, beat Cream cheese and sugar until fluffy. Beat in pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.

Whip cream. Fold half of the cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (Make ahead: Cover and refrigerate for up to 2 days.)

Garnish with whipped cream and nutmeg before serving.

44 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Canadian cheese is made from 100% Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

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Did you know?

Canadian cheese is made from 100% Canadian milk, your guarantee of purity, freshness and quality.

Browse our Canadian Cheese Repertoire to find fresh favourites

Nutritional Info

Per serving
Energy: 711 Calories
Protein: 7 g
Carbohydrate: 52 g
Fat: 54 g
Fibre: 4 g
Sodium: 405 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 8 % / 92 mg
Vitamin A: 110 % / 1102 mcg
Iron: 19 % / 2.7 mcg
Vitamin D: 15 % / 0.8 mcg
Vitamin B12: 11 % / 0.2 mcg

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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