You know how sometimes you come across a recipe on Pinterest and think “I could never make that. It sounds amazing but it is too much work.”
This is one of those recipes. But hold on…
This is truly, absolutely, completely worth the two hour window of time you will need to set aside to make the magic happen. And yes folks – this double layer chocolate whipped pumpkin mousse pie is magic.
I love making desserts. Always have. Always will. And my Thanksgiving tradition is to try to outdo the dessert from the previous Thanksgiving. I always manage to do so until this year. There is NO WAY that I will make something better than this pumpkin mousse pie.
So I decided not to mess with perfection. Instead of trying to outdo what might have been the pinnacle of my dessert making experience, I am going to replicate it. Trust me – no one is upset about this. In fact, the drooling has already commenced.
This recipe looks harder than it actually is, mostly because there are 2 layers, a crust, and a garnish. You have to wait while things set. Waiting can be boring. But while you are waiting, you can be doing other things. So don’t let the waiting deter you from blowing away your family and friends with your dessert making prowess.
The crust and garnish practically make themselves. The layers are incredibly easy to pull together once you get going. So honestly, this isn’t a difficult recipe to actually make. It just looks daunting.
It is also tough to make this mousse pie look ugly. I’m the queen of mouthwatering, ugly desserts. But this one? Gorgeous! Absolutely gorgeous.
So don’t wait. Grab the ingredients you will need and get to baking. I assure you, this will become the most requested dessert for future holiday gatherings.
*Please note – ingredients links are affiliate links.*
Double Layer Chocolate Whipped Pumpkin Mousse Pie
- 1 1/2 cups Tigernut flour
- 3 tablespoons cocoa powder
- 1/4 teaspoon sea salt
- 1/4 cup butter or coconut oil, solid
- 2 tablespoons raw honey
- 2 teaspoons ice water
- In a large bowl, mix Tigernut flour, cocoa powder and sea salt until mixed thoroughly. I like to use a whisk for this.
- In a stand mixer, whip solid coconut oil/butter and honey together.
- Slowly add the dry ingredients to the coconut oil/butter and honey mixture using the pastry dough attachment until mixture looks crumbly. A medium-low speed is best for this.
- Fold in ice water gently until slightly moistened. The mixture should look crumbly.
- Take 1/2 of the crust mixture and pat it into the bottom of the pie shell.
- Place small spoonsful along the edges and press up into the sides.
- Your crust is now ready to use.
*If you really love chocolate, you are more than welcome to add cocoa powder to taste and turn this into a chocolate crust.*
The Chocolate Ganache Layer
- 8 ounces bittersweet chocolate, chopped
- 2 tablespoons salted butter, softened
- 1 cup heavy cream
- Place chocolate and butter in a medium glass 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.
The Pumpkin Layer
- 1 cup heavy cream, divided
- 8 ounces full fat cream cheese, softened
- 1/4 -1/3 cup raw honey
- 1/2 cup pumpkin or butternut squash puree (check out how I make it)
- 2 teaspoons vanilla extract or vanilla bean paste
- 1 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- Using a stand mixer, whip the 1 cup of heavy cream. Set aside in a separate bowl in the fridge.
- After Chocolate Ganache Layer has set you are ready to make the Pumpkin Layer.
- Using a stand mixer, beat the cream cheese and honey until fluffy.
- Beat in pumpkin, butternut squash, vanilla, cinnamon, ginger and cloves until smooth.
- Fold half of the whipped 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.
The Whipped Cream Garnish
- 1 cup heavy whipping cream
- 1 tablespoon vanilla bean paste OR 2 teaspoons vanilla powder
- Raw honey to taste (about 3 tablespoons)
- Using a stand mixer, whip all of the ingredients together on high until the cream is light and fluffy.
- You can make this dessert a day or two ahead of time and store in the refrigerator.
- Whip cream garnish should be made on the day you are serving the dessert.
- You can pile on the whip cream if you so desire. We sort of make it a “third layer.”
- The Chocolate Ganache Layer has a tendency to crack when you are cutting the pie into pieces. Make sure you have a sharp knife and that you make a firm cut.
- Top the whip cream with just about anything – chopped pecans, caramel, chocolate shavings…there are endless possibilities.