Chocolate Pumpkin Mousse Cake

So I hope that you are hungry and looking for a
yummy Fall / Thanksgiving recipe.
Because do I ever have a good one for you!

Chocolate Pumpkin Mousse Cake
My take on a recipe from The CSI Project.

The Goods:
22 crushed Graham Crackers
1/3 cup melted butter
1 litre frozen cool whip {thawed}
3/4 cup pumpkin
1 tsp. nutmeg
1 pkg. instant vanilla pudding mix
300 g semi sweet chocolate chips
1 cup whipping cream

Crush the Graham Crackers and add melted butter.

Press into an 8″ spring form pan.

Combine cool whip, vanilla pudding mix, nutmeg and pumpkin.

Mix well.

This Pumpkin Mousse mixture should be light and fluffy.

Layer it over the Graham Cracker crust.  Place in the freezer and allow to set for at least 30 minutes.

Allow whipping cream to come to a boil.

Pour it over the semi sweet chocolate and mix until smooth and creamy.

Pour the chocolate ganache over the pumpkin mousse layer and place in the fridge or freezer until ready to serve.
This was a crowd pleaser after our Canadian Thanksgiving Dinner.
Seriously you should make it…
then send me a piece.
Thanks for reading!
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