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Line 10 muffin cups with paper bake cups. Reserve 1/2 c chocolate pieces. Place remaining 1 1/4 c in microwave bowl; microwave at medium (50% power) 1 minute or until melted when stirred. Mixture should be thick. Very thickly coat inside pleated surfaces and bottoms of bake cups with melted chocolate using soft pastry brush. Refrigerate 10 minutes; recoat any thin spots with melted chocolate (if reheating needed, microwave chocolate at medium for 15 seconds then stir). Refrigerate until firm, about 2 hours. Gently peel off paper, refrigerate until ready to fill. Place marshmallows, milk and pumpkin in microwave safe bowl. Microwave at medium 1 minute, stir. Microwave additional 30 seconds at a time, stirring after each heating, until mixture is melted and smooth. Stir in vanilla and pumpkin pie spice. Cool completely. Beat powdered sugar and whipping cream until stiff; fold into pumpkin mixture. Fill cups with pumpkin mousse, garnish with whipped cream and reserved chocolate pieces.
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