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 gluten free 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. I keep hearing mutterings of “give me pumpkin mousse pie.”

This double layer chocolate whipped pumpkin mousse pie 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 pumpkin 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.

Double Layer Chocolate Whipped Pumpkin Mousse Pie

Yield: 1 pie

Prep Time: 30 minutes

Cook Time: 3 hours

Additional Time: 3 hours

Total Time: 6 hours 30 minutes

This Double Layer Chocolate Whipped Pumpkin Mousse Pie is a must make for your Thanksgiving desert. It will absolutely blow your guests away! This pumpkin mousse pie is gluten free, grain free, egg free, and nut free. It relies on tigernut flour for the crust.

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Ingredients

The Crust

• 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

The Chocolate Ganache Layer

• 8 ounces bittersweet chocolate, chopped
• 2 tablespoons salted butter, softened
• 1 cup heavy cream

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 canned pumpkin
• 2 teaspoons vanilla extract or vanilla bean paste
• 1 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cloves

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)

Instructions

The Crust

1. In a large bowl, mix Tigernut flour, cocoa powder and sea salt until mixed thoroughly. I like to use a whisk for this.
2. In a stand mixer, whip solid coconut oil/butter and honey together.
3. 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.
4. Fold in ice water gently until slightly moistened. The mixture should look crumbly.
5. Take 1/2 of the crust mixture and pat it into the bottom of the pie shell.
6. Place small spoonsful along the edges and press up into the sides.
7. Your crust is now ready to use.
8. *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

1. Place chocolate and butter in a medium glass bowl.
2. In small saucepan bring cream to boil.
3. Pour over chocolate and let stand for 1 minute.
4. Slowly whisk chocolate until melted and smooth.
5. Gently pour into cooled crust.
6. Place in refrigerator for about 1 hour or until set.

The Pumpkin Layer

1. Using a stand mixer, whip the 1 cup of heavy cream. Set aside in a separate bowl in the fridge.
2. After Chocolate Ganache Layer has set you are ready to make the Pumpkin Layer.
3. Using a stand mixer, beat the cream cheese and honey until fluffy.
4. Beat in pumpkin, butternut squash, vanilla, cinnamon, ginger and cloves until smooth.
5. Fold half of the whipped cream into pumpkin mixture until light.
6. Fold in remaining whipped cream until well combined.
7. Spread over top of chocolate layer and smooth top.
8. Refrigerate for about 2 hours or until set and firm.

The Whipped Cream Garnish

1. Using a stand mixer, whip all of the ingredients together on high until the cream is light and fluffy.

Notes

• 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.

Recommended Products

• 
  Pyrex Glass Mixing Bowl Set
• 
  Stand Mixer
• 
  Anchor Hocking 9.5 inch Deep Pie Plate

Nutrition Information:

Yield: 8 Serving Size: 1 slice
Amount Per Serving: Calories: 540Total Fat: 51gSaturated Fat: 32gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 152mgSodium: 249mgCarbohydrates: 16gFiber: 2gSugar: 11gProtein: 6g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Be sure to check out some of my other awesome gluten free pumpkin recipes!

• Gluten Free Sourdough Pumpkin Bread
• Crustless Pumpkin Pie
• Pumpkin Hummus
• Pumpkin Tamales
• Pumpkin Custard
• Loads more gluten free pumpkin recipes can be found here.