Pumpkin Mousse Pie with Milk Chocolate Phyllo Dough Crust & Bourbon Chocolate Sauce

This twist on pumpkin pie is a wonderful addition to your Thanksgiving table but is also light enough to serve anytime. Crisp Phyllo dough is layered with luscious milk chocolate. Then it is topped with a silky spiced pumpkin mousse with a hint of orange zest. Its all pulled together with lightly sweetened whipped cream and bourbon chocolate sauce.

“Phyllo dough can be intimidating but with great store-bought versions, it’s as easy as melting butter and defrosting the dough.”

Phyllo dough can be intimidating but with great store-bought versions, it’s as easy as melting butter and defrosting the dough. There will be plenty of layers so don’t get discouraged if your dough rips or folds when adding it to the pan. I also found it best to perforate the dough on the bottom of the pan so that steam can escape and the dough won’t bubble.
I decided to add milk chocolate over dark chocolate to the crust to add sweetness but not the bitterness of dark chocolate that can compete with the pumpkin. Caramelized white chocolate or even just a sprinkling of sugar would be a great addition as well.

Removing the pie crust after cooling allow for any extra butter to stay in the pan and not pool at the bottom of the pie. Let it cool for 10 - 15 minutes. Then, use the parchment paper to remove it. Place on your serving dish and chill while you prepare your mousse. For easy cuuting chill the pie for a least 2 hours but preferably overnight and use a serrated knife to cut through the flaky phyllo. If you do lose some phyllo while cutting just sprinkle is back on top of the crust edge and no one will be the wiser. You can make the pie ahead of time, it will keep well covered for 2 days.