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Chocolate Pumpkin Chiffon Pie


if you like pumpkin pie, you will love this light and fluffy pie. this pie combines two favorites - pumpkin and chocolate. how can you go wrong! to save a little time, you can use a ready made chocolate graham cracker pie crust.

Time: 30 minutes


  • crust: in a medium-size bowl , stir melted butter into cookie crumbs until moistened
  • press into the bottom and up the sides of a 9-inch deep-dish pie plate
  • refrigerate until ready to fill
  • filling: in a small glass measuring cup , sprinkle gelatin over water
  • let stand
  • in a heavy-bottomed medium-size saucepan , whisk together pumpkin puree , evaporated milk , brown sugar , egg yolks , pumpkin pie spice and salt until smooth
  • cook over medium heat , whisking , for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer
  • continue stirring over low heat for 3 minutes , maintaining 140 degrees
  • microwave gelatin mixture on high for 10 seconds , until melted
  • whisk into the pumplin mixture and remove from heat
  • pour filling into a large bowl
  • set into a larger bowl of ice water and cool for 10 to 12 minutes , stirring occasionally , until the consistency of honey
  • whip cream on medium high until stiff peaks form
  • gently fold into the cooled pumpkin mixture
  • pour filling into the cooled crust
  • refrigerate overnight
  • garnish with chocolate curls , if desired
  • allow to stand at room temperature for 15 minutes
  • with a very sharp knife , cut into 8 servings

chocolate pumpkin chiffon pie image

Number Of Ingredients: 12


  1. unsalted butter
  2. oreo cookies
  3. unflavored gelatin
  4. water
  5. pumpkin puree
  6. evaporated milk
  7. light-brown sugar
  8. egg yolks
  9. pumpkin pie spice
  10. salt
  11. heavy cream
  12. chocolate curls


Recipe From

Provided by Michael Symon : Food Network

Time 3h15m

Yield 8 servings


  • For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
  • Preheat the oven to 425 degrees F.
  • Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
  • Lower the oven to 325 degrees F.
  • For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
  • In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

Chocolate Pumpkin Pie image

Number Of Ingredients: 20


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
  • 2 to 3 tablespoons water, ice cold
  • 6 ounces semisweet chocolate, chopped
  • 3 ounces bittersweet chocolate, very finely chopped
  • 4 tablespoons unsalted butter, cut into small pieces
  • One 14-ounce can pumpkin puree
  • One 12-ounce can evaporated milk
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • Pinch salt
  • Shaved chocolate, for garnish


A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Recipe From

Provided by Martha Stewart


  • Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  • Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  • Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  • Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  • Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Triple-Chocolate Pumpkin Pie image

Number Of Ingredients: 21


  • 2 cups finely ground graham cracker crumbs (about 16 crackers)
  • 3 ounces (6 tablespoons) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  • 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  • 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Ground cloves
  • 1 ounce milk chocolate, melted


You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Recipe From

Provided by Carla A. Lightsey, Houston, Texas

Time 1h50m

Yield 8


  • Mix the gelatin and water in a small bowl, and set aside.
  • In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  • In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  • In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Pumpkin Chiffon Pie image

Number Of Ingredients: 12


  • 1 envelope (1 tablespoon) unflavored gelatin
  • ¼ cup water
  • 4 eggs, separated
  • 1 ¼ cups white sugar
  • 1 ¼ cups pumpkin
  • ⅔ cup evaporated milk
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 recipe pastry for a 9 inch single crust pie


A quick and easy pumpkin pie, light tasting and low in sugar and calories!

Recipe From

Provided by BEENER

Time 2h

Yield 8


  • In a large bowl, combine pumpkin puree, pudding mix, pumpkin pie spice and evaporated milk. Mix well. Fold in 1 cup of the whipped topping. Pour filling into pie shell. Chill for 2 hours, or until set.
  • Spread remaining 1/2 cup whipped topping over filling.

Pumpkin Chiffon Pie IV image

Number Of Ingredients: 6


  • 1 (9 inch) prepared graham cracker crust
  • 1 cup pumpkin puree
  • 1 (1 ounce) package instant sugar-free vanilla pudding mix
  • ½ teaspoon pumpkin pie spice
  • 1 cup nonfat evaporated milk
  • 1 ½ cups lite frozen whipped topping, thawed


I'm not a fan of chiffon pies, as a general rule. That said, this pie is deliciously different! I AM a fan of all things chocolate, and I just couldn't imagine chocolate with pumpkin, but I wanted to bring something different to a holiday potluck, so I gave it a try. That experiment became an instant family favorite and...

Recipe From

Provided by Tam D

Time 40m


  • 1. CRUST: Combine all crust ingredients in a small mixing bowl, with a fork, until blended. Press firmly into two 8 or 9" pie plates that have been prepared with food release spray.
  • 2. Bake crusts at 350* for 10 minutes. Cool to room temperature, completely.
  • 3. FILLING: Separate eggs. Put the whites in a cold glass bowl, making sure not to get any yolk in the whites. Refrigerate the egg whites, covered, while you prepare the filling.
  • 4. With a whisk, in a heavy 3 qt. saucepan, combine gelatin, 1/2 cup of sugar, and the spices and salt.
  • 5. Whisk in milk, pumpkin, and egg yolks.
  • 6. Cook over low heat 5-7 minutes, stirring constantly. Add vanilla. Cool to room temp.
  • 7. While filling is cooling, beat the chilled egg whites til they're foamy.
  • 8. Gradually beat in the remaining 1/4 cup of sugar, until stiff, glossy peaks form. Set aside.
  • 9. In a medium glass bowl whip the cream until stiff peaks form.
  • 10. With a rubber scraper, fold the egg whites into the cooled pumpkin mixture.
  • 11. Fold in the whipped cream.
  • 12. Spoon the filling into the cooled pie shells. Chill at least 3 hours.
  • 13. NOTES: It's perfect just the way it is, but if you like, serve with a dollop of sweetened or vanilla whipped cream and dust with cocoa powder, or simply drizzle lightly with chocolate sauce. Use whatever you prefer for the cookie crumbs: you can pulse chocolate wafers in a food processor, purchase chocolate crumbs, bash some Oreos in a zip top bag and reduce the sugar -- whatever works for you :) When there's leftover filling (especially if I only make one crust) I put it in wine or water goblets with cookie crumbs -- makes a beautiful and tasty parfait, and "everybody likes parfait" ;) I have also used my DIY Chocolate Pie Crust recipe for this pie, which is sometimes easier because you can buy the crumbs. Either one is delicious with this filling, and planets away from the sad offerings in a foil pan at the grocery store! There are lots of steps and ingredients, but this is really not hard to make at all. It's delicious, and well worth the effort!

Pumpkin Chiffon Pie image

Number Of Ingredients: 16


  • 3 c chocolate cookie crumbs
  • 5 Tbsp sugar
  • 3/4 c butter, melted (1 1/2 sticks)
  • 2 envelopes unflavored gelatin
  • 3/4 c sugar, divided
  • 1 1/2 tsp cinnamon
  • 3/4 tsp salt
  • 3/4 tsp ginger
  • 1/2 tsp nutmeg
  • 1 1/4 c milk
  • 1 16 oz can(s) pumpkin
  • 4 eggs, separated
  • 1 tsp vanilla
  • 1 c cream


A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 12-16 servings.


  • In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

Pumpkin Chiffon Dessert image

Number Of Ingredients: 14


  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1/4 cup chopped pecans, optional


This creamy pumpkin chiffon pie is great for any holiday feast.

Recipe From

Provided by By Betty Crocker Kitchens

Time 2h55m

Yield 6


  • In 1-quart saucepan, stir brown sugar, gelatin, cinnamon, ginger, nutmeg and salt. Add pumpkin, egg yolks and milk stir until thoroughly mixed. Cook over medium heat, stirring occasionally, just until mixture comes to a boil. Refrigerate 30 to 40 minutes, stirring occasionally, until thickened.
  • In small bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form. Slowly beat in granulated sugar, 1 tablespoon at a time, until stiff peaks form and mixture is glossy. Gradually add pumpkin mixture to beaten egg whites, folding with rubber spatula just until blended. Spoon evenly into graham cracker crust. Refrigerate 2 hours or until set.
  • In medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form (do not overbeat). Spread or dollop whipped cream on pie. Store in the refrigerator.

Pumpkin Chiffon Pie image

Number Of Ingredients: 13


  • 1/4 cup packed brown sugar
  • 1 package (1 oz) unflavored gelatin (about 2 teaspoons)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup pumpkin (not pumpkin pie mix) (from 15-oz. can)
  • 2 pasteurized eggs, separated
  • 1/3 cup milk
  • 1 package (6 oz) ready-to-use graham cracker pie crust
  • 1/4 teaspoon cream of tartar
  • 1/3 cup granulated sugar
  • 3/4 cup whipping cream


Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.

Recipe From

Provided by Bonnie G 2

Time 4h10m

Yield 1 Deep dish pie, 12 serving(s)


  • Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
  • To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
  • To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
  • Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
  • With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

No Bake Deep Dish Pumpkin Chiffon Pie image

Number Of Ingredients: 15


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 6 tablespoons softened butter
  • 1 tablespoon granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 (1 ounce) packets unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups milk
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


A family favorite at Thanksgiving. My mom makes these every Thanksgiving and they don't stick around long enough for leftovers. Makes 3 pies.

Recipe From

Provided by Babs7

Time 3h25m

Yield 18 serving(s)


  • In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
  • Stir in separated egg yolks until well combined.
  • Stir in one can of evaporated milk.
  • Over medium heat, stirring constantly, heat to boiling.
  • Remove from heat and stir in second can of evaporated milk (to cool the mixture).
  • Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
  • In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
  • In small sauce pan, combine sugar, corn syrup, and water.
  • Bring to a boil and cook to soft ball stage.
  • With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
  • Continue to beat for 5 minutes.
  • Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
  • Cool until mixture will mound when dropped from spoon.
  • Spoon into pie shells.
  • Refrigerate so gel can set.
  • Will make filling for three 9 inch pies.
  • Top with Cool Whip or whipped cream and enjoy!

Pumpkin Chiffon Pie image

Number Of Ingredients: 12


  • 1 (29 ounce) can solid pack pumpkin
  • 1 teaspoon salt
  • 2 teaspoons cinnamon, sifted
  • 1/2 teaspoon ground ginger, sifted
  • 1/2 teaspoon ground cloves, sifted
  • 3 (7 g) envelopes unflavored gelatin
  • 5 large eggs, separated
  • 2 (12 ounce) cans evaporated milk
  • 1 3/4 cups sugar
  • 1/4 cup white corn syrup
  • 1/4 cup water
  • 3 ready made graham cracker pie crusts

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