Pumpkin Chocolate Mousse Pie

Your future Thanksgiving dessert is staring at you.  Or rather, you’re staring at it.

Even if you think you’ve already decided what dessert to make for Thanksgiving, please please please consider making this pie instead.  You will not regret it.

Just look at it.  So rich, so creamy, so decadent.  It just screams “make me!”, doesn’t it?  And you should always listen to a pie.  Pie does not lie.  That’s a fact.

What this (talking) pie fails to mention, however, is it’s extreme healthful-ness.

Don’t laugh!  I swear it’s true!  That incredibly delicious looking pie you see in the pictures is actually healthy.  I find it a bit incredible myself, and I’m the one who made it.   But, nutrition facts don’t lie either, and the ones for this recipe are amazing.  One slice of this decadent tasting pie has 5 grams of fiber, 8 grams of protein, and under 200 calories!  Is that incredible or what?  And you cannot taste anything but delicious-ness!

Now, if that doesn’t convinve you to at least give this recipe a try, I don’t know what will.

Pumpkin Chocolate Mousse Pie
(serves 8)

For Pumpkin Layer:

  • 2 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp allspice
  • 1/4 tsp salt
  • 2 tsp baking powder
  • 1/3 cup spelt flour (others should work too, but I haven’t tried it)
  • 3 tbsp brown sugar
  • 1 3/4 cup pumpkin puree (1 15-oz can)
  • 1 scant cup milk
  • 1 flax “egg” (1 tbsp ground flaxseeds mixed with 3 tbsp water, and allowed to sit for a couple minutes)(a real egg would probably work too)
  • 2 tsp vanilla extract
  • 1 tbsp date paste (or more sweetener of choice)*

For Chocolate Mousse Layer:

  • 12.3 oz tofu (1 package Mori-nu silken firm)
  • pinch salt
  • 2 tbsp milk
  • 1/2 cup cocoa powder
  • 2 tbsp maple syrup
  • 1/2 cup chocolate chips (semi-sweet if possible)
Directions for Pumpkin Layer:
  1. Preheat oven to 350 degrees.  
  2. Mix together spices, salt, baking powder, flour, and sugar in a large bowl.  
  3. In another bowl, stir together pumpkin, milk, flax egg, vanilla, and date paste.  
  4. Add wet ingredients to dry and mix well to combine.  
  5. Pour into greased 10 inch round pan and bake for 35 minutes.
Directions for Chocolate Mousse Layer:
  1. Melt chocolate chips, either in microwave or on stovetop, until smooth and creamy.
  2. Combine all ingredients, including melted chocolate chips, in bowl of food processor and blend until smooth.

Finishing Steps: 

  1. Once pumpkin layer is done baking, let cool for a couple minutes.
  2. Then, scoop chocolate mousse over pumpkin and spread evenly.
  3. Chill pie in fridge for at least 6 hours, then slice and serve.
  4. Store any leftovers in the fridge.
* dates soaked in water overnight and then blended until they form a thick paste

I can honestly say that this pie is one of the best desserts I’ve made.  Ever.  If, for some completely crazy reason, you can’t make this for Thanksgiving, you have to make it another time.  This pie must enter your life, and soon.  It’s as simple as that.

Revisited Recipe of the Day:

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