pumpkin pie picture by seriouseats.com


  • I like to use Nabisco Famous Chocolate Wafers in the cookie crust. You can substitute chocolate graham crackers, just decrease the sugar by half.
  • If the mixture seems too dry, you can add a small amount of melted butter.
  • Using a measuring cup, firmly press the crust mixture into the pie plate.
  • It’s important to have the cream cheese softened in order to avoid lumps.
  • Chilling the cocoa cream before whipping helps to dissolve the sugar and cocoa into the cream.
  • Whip the cocoa whipped cream to almost stiff peaks. This will help it keep its shape when you slice the pie.
  • When making the chocolate shavings, it helps to have the chocolate at room temperature.
    This pie can be made up to 2 days ahead.


Chocolate Cookie Crust:
• 6 ounces chocolate wafer cookies (about 27 wafers)
• 2 tablespoons light brown sugar
• 7 tablespoons unsalted butter, melted

For the Pumpkin Mousse:
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 1/4 cup pumpkin puree
• 1 tablespoon pure vanilla extract
• 1 cup heavy cream
• For the Spiced Cocoa Whipped Cream
• 1 cup heavy cream
• 3 tablespoons granulated sugar
• 2 tablespoons cocoa powder
• pinch ground cinnamon
• pinch ground nutmeg
• pinch ground cloves

• 3 ounce bar bittersweet chocolate

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