Chocolate Mousse Pumpkin Pie Recipe

In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times. Set aside about 1 tablespoon of whipped topping. Fold remaining topping into pumpkin mixture. Spoon into crust. Garish with the reserved topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing. Yield: 6-8 servings.