Chocolate Pumpkin Chiffon Pie Recipe

Verified Recipe

Time: 30 minutes



  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


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

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