Ingredients for Chocolate Pumpkin Chiffon Pie
- Unsalted Butter
- Oreo Cookies
- Unflavored Gelatin
- 1 tablespoon cold water
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- Light Brown Sugar
- 2 large egg yolks
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- Heavy Cream
- Chocolate curls for garnish (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chocolate Pumpkin Chiffon Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chocolate Pumpkin Chiffon Pie
- **Prepare the crust:** In a medium bowl, combine 1 ½ cups chocolate graham cracker crumbs and 6 tablespoons melted unsalted butter. Mix until evenly moistened.
- **Press into pie plate:** Press the crumb mixture firmly into the bottom and up the sides of a 9-inch deep-dish pie plate. Refrigerate for at least 30 minutes to firm up.
- **Bloom the gelatin:** In a small bowl, sprinkle 1 teaspoon unflavored powdered gelatin over 1 tablespoon cold water. Let it stand for 5 minutes to soften.
- **Cook the filling:** In a heavy-bottomed saucepan, whisk together 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, ¾ cup packed light brown sugar, 2 large egg yolks, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt until completely smooth.
- **Heat the filling:** Cook over medium heat, whisking constantly, for 8 minutes, or until the mixture reaches 140°F (60°C) on an instant-read thermometer.
- **Melt gelatin:** Microwave the gelatin mixture on high for 10-15 seconds, or until completely melted and clear. Stir into the warm pumpkin mixture.
- **Cool the filling:** Pour the pumpkin mixture into a large bowl. Place the bowl in a larger bowl filled with ice water. Stir occasionally until the filling cools to a honey-like consistency (10-12 minutes).
- **Whip the cream:** In a separate bowl, beat 1 cup heavy cream with an electric mixer on medium-high speed until stiff peaks form.
- **Fold in whipped cream:** Gently fold the whipped cream into the cooled pumpkin mixture until just combined.
- **Assemble the pie:** Pour the filling into the chilled pie crust.
- **Chill:** Refrigerate the pie overnight to allow the filling to set completely.
- **Garnish and serve:** Garnish with chocolate curls, if desired. Let the pie stand at room temperature for 15 minutes before slicing. Use a very sharp knife to cut into 8 servings.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
129g
Fat
69g
Carbs
15g
