Chocolate Pumpkin Mousse Pie

A creamy, smooth, chocolatey dessert for fall.

by Farmers' Almanac Staff Updated: January 16, 2024

Course Dessert

Cuisine American

Heat oven to 325° F.
In a food processor, combine graham crackers, 1/2 cup granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and a pinch of nutmeg; process until finely ground.
Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10 in pan.
Bake 12 to 15 minutes, or until set. Set crust aside to cool.

In a small bowl, place apple juice and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, about 10 minutes.
Beat eggs in an electric mixer at medium-low speed until fluffy.
Combine the rest of the sugar (3/4 cups) and 1/4 cup water in a small saucepan over medium-high heat.
Cook, stirring occasionally about 5 minutes until the sugar water turns into a firm ball.
With the mixer at high speed, drizzle sugar mixture into eggs. Beat about 5 minutes, until mixture turns pale yellow.
Place bowl with softened gelatin over a saucepan of simmering water and stir until gelatin dissolves.
Turn mixer to low and add gelatin to egg mixture.
Add pumpkin purée, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, allspice, ginger, salt, and sour cream and combine.
Pour filling into pie crust and refrigerate until set, at least four hours.

Add heavy cream to bowl (for best results, chill bowl before adding ingredients) and begin whipping, slowly add sugar and vanilla. Whip until desired consistency has been reached or soft peaks form.

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