Chocolate Pumpkin Chiffon Pie

CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

Recipe From foodnetwork.com

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h15m

Yield 8 servings

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

Steps:

  • 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.

PUMPKIN-CHOCOLATE CHIFFON PIE



Pumpkin-Chocolate Chiffon Pie image

Recipe From foodnetwork.com

Provided by Food Network Kitchen

Categories     dessert

Time 4h10m

Yield 8 to 10 servings

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pie plate
24 chocolate wafer cookies (about 5 ounces)
3 tablespoons sugar
1/4 teaspoon finely grated orange zest
2 ounces semisweet chocolate, finely chopped
1/4 cup heavy cream
1 1/4-ounce packet unflavored gelatin
3/4 cup whole milk
2/3 cup plus 1/4 cup sugar
2 large egg yolks
1 15-ounce can pure pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1 3/4 cups cold heavy cream

Steps:

  • Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate. Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground. Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate. Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
  • Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth. Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
  • Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes. Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan. Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
  • Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust. Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
  • Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form. Spread on top of the pie.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

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 justapinch.com

Provided by Tam D

Categories     Pies

Time 40m

Number Of Ingredients 16

CRUST
3 c chocolate cookie crumbs
5 Tbsp sugar
3/4 c butter, melted (1 1/2 sticks)
FILLING
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

Steps:

  • 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



Pumpkin Chiffon Pie image

Christine Ferrare prepared this pie on Oprah as a lighter dessert option for Thanksgiving. I have found that this pie is requested more often in my family than once a year. I have been told by pumpkin lovers that this is the best pumpkin pie ever.

Recipe From food.com

Provided by Debbie B in Virginia

Categories     Dessert

Time 40m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 14

1 (1/4 ounce) envelope unflavored gelatin
3/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
3/4 cup milk
2 large eggs, separated, yolks beaten
1 cup canned pumpkin
1/2 cup heavy cream, whipped
1 (9 inch) graham cracker crust
2 pints heavy cream, whipped
shaved dark chocolate
Calories730
Fat59.2
SaturatedFat33.4
Cholesterol239.5
Sodium471.4
Carbohydrate45.9
Fiber1.5
Sugar31.5
Protein7.4

Steps:

  • Combine gelatin, 1/2 cup of sugar, salt, cinnamon, allspice, ginger and nutmeg in a saucepan. Stir in milk, egg yolks and pumpkin. Cook over medium heat until thick. Chill saucepan in refrigerator until partially set - about 1 hour.
  • In a bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of sugar and continue beating until stiff peaks form. Fold in 1/2 cup of whipped cream. Fold egg white mixture into filling. Pour filling into pie crust and chill for 1 hour.
  • Just before serving, top with remaining whipped cream and sprinkle some shaved dark chocolate on top.

TRIPLE-CHOCOLATE PUMPKIN PIE



Triple-Chocolate Pumpkin Pie image

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 marthastewart.com

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

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

Steps:

  • 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.

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

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 allrecipes.com

Provided by Carla A. Lightsey, Houston, Texas

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h50m

Yield 8

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
Calories316.6 calories
Carbohydrate47.1 g
Cholesterol99.1 mg
Fat11.8 g
Fiber2.6 g
Protein7.4 g
SaturatedFat3.7 g
Sodium250.6 mg
Sugar34.9 g

Steps:

  • 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



Pumpkin Chiffon Pie image

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 food.com

Provided by Babs7

Categories     Pie

Time 3h25m

Yield 18 serving(s)

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

Steps:

  • 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 IV



Pumpkin Chiffon Pie IV image

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

Recipe From allrecipes.com

Provided by BEENER

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 8

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
Calories205.3 calories
Carbohydrate30.3 g
Cholesterol1.3 mg
Fat8.1 g
Fiber1.3 g
Protein3.9 g
SaturatedFat2.9 g
Sodium405.9 mg
Sugar16.2 g

Steps:

  • 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.

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