Reworked Pumpkin Pie

This icebox pumpkin mousse pie has all the appeal of regular pumpkin pie, but in a lighter, creamier form and with a chocolate crust. I had no idea chocolate and pumpkin went together so well! You probably need to make one this weekend, I mean it's Halloween colors and everything. Happy Friday!

PS - A special note to all you NYC bloggers, the fabulous Amy of Old Sweet Song and I are hosting a little fall blogger party next weekend. Shoot me an email, southernhostess[at]gmail.com, if you're interested and we'll send along the invitation. Space is limited since it's at Amy's apartment, so let me know as soon as possible.

Icebox Pumpkin Mousse Pie
Recipe courtesy of Martha Stewart

Crust:
30 chocolate wafers, such as Nabisco's Famous
2 tablespoons brown sugar
5 tablespoons unsalted butter, melted

Filling:
1 1/2 cups pure pumpkin puree (15-ounce can)
4 ounces cream cheese, room temperature
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1 cup cold heavy cream

Topping:
1 cup cold heavy cream
1 tablespoon confectioners' sugar

Make crust: Preheat oven to 325º F. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up side of a deep dish 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.

Make filling: In clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnmon, and nutmeg until smooth, scraping down side as needed. With machine running, add maple syrup in a slow, steady stream. Set aside. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into cooled crust and refrigerate until set, 3 hours (or up to 1 day).

Make topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over chilled pie and serve immediately.