No Bake Chocolate Pumpkin Pie Recipes

NO-BAKE PUMPKIN PIE IS THE PERFECT SANITY-SAVING, FUSS-FREE FALL DESSERT

Steps:

• Coat a 9-inch pie plate with cooking spray.
• Pulse crackers and ¼ teaspoon salt in a food processor until finely ground (you should have 2 cups). Add butter and pulse to combine (mixture should hold together when squeezed in your palm). Using a flat-bottomed glass or measuring cup, press crumbs firmly into bottom and up sides of pie plate. Freeze until set, about 15 minutes.
• Meanwhile, melt chocolate chips in a medium microwave-safe bowl, stirring every 30 seconds, until smooth. Let cool. Whisk in pumpkin puree.
• Beat cream cheese with a stand mixer fitted with a paddle attachment on medium-high until creamy. Add vanilla, cinnamon, ginger, cloves, and remaining ½ teaspoon salt, scraping down sides and bottom of bowl as needed; beat to combine. Stop mixer, add pumpkin mixture, and beat to combine.
• Pour filling into pie plate and smooth the top. Refrigerate until set, at least 4 hours and up to overnight. Serve topped with whipped cream.

NO-BAKE CHOCOLATE PUMPKIN MOUSSE PIE RECIPE

Steps:

• In food processor, process chocolate wafers and sugar until finely ground. Add melted butter and pulse to moisten. Transfer mixture to pie plate and firmly press into bottom and up sides. Set in fridge to chill while you make the pumpkin mousse.
• In large bowl, stir cream cheese, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves until completely incorporated. Stir in pumpkin and vanilla until smooth and incorporated.
• In bowl of standing mixer fitted with whisk attachment, whip cream on medium-high speed until cream holds soft peaks that slowly dip down when whisk is pulled out of cream. Using rubber spatula, gently fold into pumpkin mixture. Pour mousse into pie shell and chill in fridge while you prepare the cocoa whipped cream.
• Into unwashed mixer bowl, add all ingredients for the spiced chocolate whipped cream and chill in fridge for 30 minutes. Place bowl in standing mixer fitted with whisk attachment and whip on medium-high speed to almost stiff peak. Spread over top of pumpkin mousse. Chill pie until set, about 3 hours.
• Place chocolate bar on work surface. Using paring knife, scrape chocolate shavings from bar and use to garnish top of pie.

NO-BAKE CHOCOLATE PUMPKIN PIE

Steps:

• Microwave 3 oz. chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until well blended. Spread onto bottom of crust.
• Beat next 5 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining COOL WHIP; spread over layer in crust.
• Refrigerate 1 hour. Meanwhile, use remaining chocolate to make curls. (See Tip.) Top pie with remaining COOL WHIP and chocolate curls just before serving.