Double Layer Chocolate Pumpkin Mousse Pie - cooking recipe

Ingredients

CRUST
1 1/2 cups chocolate cookie crumbs
1 1/2 cups butter, melted
CHOCOLATE GANACHE LAYER
8 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
1 cup 35% cream
PUMPKIN LAYER
1 (250 g) package cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1 cup 35% cream
whipped cream (to garnish)
freshly grated nutmeg

Preparation

CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
PLace in refrigerator for about 1 hour or until set.
PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.