Chocolate Pumpkin Chiffon Pie Recipes

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CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

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.

CHOCOLATE CHIFFON PIE



Chocolate Chiffon Pie image

Provided by Food Network

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 14

1 3/4 cups gingersnap crumbs
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar
2 1/2 teaspoons unflavored gelatin (1 package)
1 cup whole milk
1/4 cup unsweetened Dutch-process cocoa powder
1/4 cup plus 2 tablespoons granulated sugar
Pinch salt
4 large egg yolks
3 large egg whites, at room temperature
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
Dark chocolate, for garnish

Steps:

  • Preheat the oven to 325 degrees F.
  • For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack.
  • For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens and blooms.
  • In a medium saucepan over medium-high heat, bring the milk, cocoa powder, 1/4 cup granulated sugar and the salt to a simmer, stirring constantly. Remove from the heat and add the gelatin mixture, stirring until the gelatin is completely dissolved.
  • Put the egg yolks in a medium bowl and beat lightly. Gradually, in a slow stream, add 1/4 cup of the chocolate mixture to the egg yolks while whisking constantly. Pour the chocolate-yolk mixture into the pan with the remaining chocolate mixture. Cook over medium heat, stirring constantly, until slightly thickened, about 8 minutes. Let cool until barely warm, about 20 minutes.
  • In a large bowl using an electric mixer, whip the egg whites to soft peaks. Add the remaining 2 tablespoons granulated sugar and the vanilla and whip to stiff peaks. Gently fold the cooled chocolate mixture into the meringue in three additions.
  • Spoon the chocolate mixture into the cooled pie crust. Cover and refrigerate for 2 hours.
  • For the topping: Whip the cream with the confectioners' sugar in a bowl. Place dollops of whipped cream on the pie and grate the chocolate on top, if desired.
  • Cook's Note: Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.
  • A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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.

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!

JOYCE'S NO BAKE PUMPKIN CHIFFON PIE



Joyce's No Bake Pumpkin Chiffon Pie image

Make and share this Joyce's No Bake Pumpkin Chiffon Pie recipe from Food.com.

Provided by Geema

Categories     Dessert

Time 15m

Yield 1 pie, 6 serving(s)

Number Of Ingredients 6

1 (6 ounce) package instant vanilla pudding
1 cup milk
1 (15 ounce) can pumpkin
36 ounces Cool Whip (large container)
1 1/2 teaspoons pumpkin pie spice
pie shell

Steps:

  • In a large bowl, using a mixer, blend together the instant pudding, milk, can of pumpkin and the cool whip.
  • Pour the mixture into a pre-baked pie shell (even graham cracker work well) and sprinkle the top with the pumpkin pie spice.
  • Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 693.6, Fat 44.8, SaturatedFat 38.2, Cholesterol 5.7, Sodium 471.4, Carbohydrate 72.3, Fiber 0.4, Sugar 66.5, Protein 4.2

MARY'S PUMPKIN CHIFFON PIE



Mary's Pumpkin Chiffon Pie image

Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.

Provided by EMET

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h10m

Yield 8

Number Of Ingredients 16

1 ¼ cups finely crushed graham cracker crumbs
1 teaspoon ground cinnamon
3 tablespoons white sugar
6 tablespoons butter, melted
¼ cup cold water
1 tablespoon unflavored gelatin
1 ¼ cups pureed pumpkin
3 egg yolks
½ cup white sugar
½ cup milk
½ teaspoon salt
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
½ cup white sugar
1 teaspoon vanilla extract
3 egg whites

Steps:

  • Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
  • Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
  • In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.

Nutrition Facts : Calories 295.8 calories, Carbohydrate 44.3 g, Cholesterol 100.9 mg, Fat 12 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 6.5 g, Sodium 408.7 mg, Sugar 35.9 g

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.)

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

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.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 47.1 g, Cholesterol 99.1 mg, Fat 11.8 g, Fiber 2.6 g, Protein 7.4 g, SaturatedFat 3.7 g, Sodium 250.6 mg, Sugar 34.9 g

PUMPKIN CHIFFON PIE



Pumpkin Chiffon Pie image

For a tasty treat during the fall, try this special dessert. The vanilla pudding makes is extra creamy.-Karen Grimes, Stephens City, Virginia

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 11

3 ounces cream cheese, softened
1 tablespoon sugar
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1 cup cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Chopped nuts and/or additional whipped topping, optional

Steps:

  • In a bowl, beat cream cheese and sugar until smooth. Add whipped topping and mix well. Spread into crust. , In another bowl, beat milk and pudding mixes on low speed until combined; beat on high for 2 minutes. Let stand for 3 minutes. Stir in pumpkin and spices; mix well. Spread over cream cheese layer. Chill. Garnish with nuts and/or whipped topping if desired.

Nutrition Facts :

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.

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

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.

Nutrition Facts : Calories 730, Fat 59.2, SaturatedFat 33.4, Cholesterol 239.5, Sodium 471.4, Carbohydrate 45.9, Fiber 1.5, Sugar 31.5, Protein 7.4

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.

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 IV



Pumpkin Chiffon Pie IV image

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

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

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.

Nutrition Facts : Calories 205.3 calories, Carbohydrate 30.3 g, Cholesterol 1.3 mg, Fat 8.1 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 2.9 g, Sodium 405.9 mg, Sugar 16.2 g

CHIFFON PUMPKIN PIE



Chiffon Pumpkin Pie image

For a lighter and fluffier version of than a pumpkin pie, try this delicious recipe. The gingersnap crust and pumpkin mixture compliment each other well.-Lynn Baker, Osmond, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 16 servings.

Number Of Ingredients 12

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 envelopes unflavored gelatin
1/2 cup fat-free milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen fat-free whipped topping, thawed
Additional whipped topping, optional

Steps:

  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. , Remove sides of pan just before serving. Garnish with additional whipped topping if desired.

Nutrition Facts : Calories 125 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 172mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PUMPKIN CHIFFON DESSERT



Pumpkin Chiffon Dessert image

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.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 14

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter, melted
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 eggs
TOPPING:
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

Steps:

  • 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.

Nutrition Facts : Calories 286 calories, Fat 16g fat (10g saturated fat), Cholesterol 62mg cholesterol, Sodium 264mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN CHIFFON PIE III



Pumpkin Chiffon Pie III image

A very light pumpkin pie. Great after the big Thanksgiving meal, or anytime. A tradition at our home for 15 years. Garnish with sweetened whipped cream if desired.

Provided by NFELTON

Categories     Pumpkin Pie

Time 1h30m

Yield 8

Number Of Ingredients 16

1 ⅓ cups quick-cooking oats
⅓ cup brown sugar
¾ teaspoon ground cinnamon
⅓ cup butter
1 (.25 ounce) package unflavored gelatin
⅔ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground mace
5 egg yolks, beaten
¾ cup milk
1 cup pumpkin puree
3 egg whites
¼ teaspoon cream of tartar
⅓ cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine oats, 1/3 cup brown sugar, 3/4 teaspoon cinnamon and butter. Press into 9 inch pie plate. Place 8 inch pie plate on top and bake 8 minutes. Remove top plate and set aside to cool.
  • In a saucepan, combine gelatin, 2/3 cup brown sugar, salt, 1/2 teaspoon cinnamon, ginger and mace. Stir in egg yolks and milk. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and stir in pumpkin puree. Chill until firm.
  • In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add cream of tartar and 1/3 cup white sugar, continuing to beat until stiff peaks form. Fold into pumpkin mixture. Pour filling into pie crust. Chill in refrigerator until ready to serve.

Nutrition Facts : Calories 321 calories, Carbohydrate 48.9 g, Cholesterol 150.2 mg, Fat 11.9 g, Fiber 2.5 g, Protein 6.8 g, SaturatedFat 6.3 g, Sodium 319.1 mg, Sugar 37.4 g

DAD'S PUMPKIN CHIFFON PIE



Dad's Pumpkin Chiffon Pie image

Deliciously different pumpkin chiffon pie with a gingersnap crust! My family has used this pumpkin pie recipe exclusively for all the 43 years I have been around! Originally submitted to ThanksgivingRecipe.com.

Provided by Jennifer Powell

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 10

Number Of Ingredients 11

1 cup pumpkin puree
3 eggs
½ cup white sugar
1 cup milk
½ teaspoon salt
2 teaspoons pumpkin pie spice
2 tablespoons butter
1 (.25 ounce) package unflavored gelatin
¼ cup water
½ cup white sugar
1 (16 ounce) package gingersnap cookies

Steps:

  • Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting.
  • In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently.
  • Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat.
  • Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours).
  • Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.

Nutrition Facts : Calories 343 calories, Carbohydrate 54.9 g, Cholesterol 63.9 mg, Fat 11.9 g, Fiber 0.9 g, Protein 5.3 g, SaturatedFat 4.1 g, Sodium 331 mg, Sugar 37.5 g

CHOCOLATE PUMPKIN CHIFFON PIE



Chocolate Pumpkin Chiffon Pie image

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.

Provided by CarolAT

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, melted
24 Oreo cookies, finely ground
1 (1/4 ounce) envelope unflavored gelatin
2 tablespoons water
1 1/4 cups pumpkin puree
1 cup evaporated milk
3/4 cup light-brown sugar, packed
4 egg yolks
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3/4 cup heavy cream
chocolate curls (optional)

Steps:

  • 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.

Nutrition Facts : Calories 446.8, Fat 27.1, SaturatedFat 13.9, Cholesterol 157, Sodium 274.5, Carbohydrate 47.1, Fiber 1, Sugar 32.4, Protein 6.5

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CHOCOLATE PUMPKIN CHIFFON PIE WITH CHOCOLATE CURLS
chocolate pumpkin Chiffon Pie This Pie Has a chocolate Crust And a pumpkin Filling And is Garnished With chocolate curls. Crust 6 Tbs unsalted butter, Melted 24 Cream Filled chocolate Sandwich Cookies, Finely GroundFilling 1 Envelope unflavored gelatin 2 Tbs brandy or water 1 1/4 Cups pumpkin Puree 1 Cup evaporated milk 3/4 Cup Packed light brown sugar 4 egg …
From recipes.fandom.com


PUMPKIN AND CHOCOLATE CHIFFON PIE - BIGOVEN.COM
Try this Pumpkin And Chocolate Chiffon Pie recipe, or contribute your own. Suggest a better description Still searching for what to cook ? Find the most delicious recipes here. Recipe; Text; Photos; Nutr Nutrition; Notes ; INGREDIENTS. 1/2 c Heavy cream; whipped; 2 tb Crisco shortening; 1 ts ...
From bigoven.com


PUMPKIN CHIFFON PIES RECIPE - RECIPES.NET
2022-03-24 Spoon into pie shells, and refrigerate for at least 1 hour or up to 2 hours. Garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar, cinnamon sticks, and ginger to a boil in a saucepan over medium heat. Cook for about 5 minutes until reduced by half. Add pumpkin pieces, and reduce heat. Simmer gently ...
From recipes.net


CHOCOLATE PUMPKIN FRENCH SILK PIE • THE CRUMBY KITCHEN
2014-09-18 Florida. Is. Hot. With all this talk of fall weather, we actually only get a few nice months of weather before it’s back to the humid, sticky, mosquito-filled days that we spend so much time of the year living through.
From thecrumbykitchen.com


CREAMY CHOCOLATE PUMPKIN PIE + VIDEO | KEVIN IS COOKING
2021-10-15 In a small microwave-safe bowl combine dark chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 5 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more.
From keviniscooking.com


CHOCOLATE CHIFFON PIE | PAULA DEEN
For the crust: In a small bowl, combine the gingersnap crumbs, butter and granulated sugar. Press the crumb mixture into the bottom and up the sides of a 9-inch pie pan. Bake for 6 minutes. Let cool on a wire rack. For the filling: In a small bowl, combine the gelatin and 1/2 cup cool water and let sit for 5 minutes until the gelatin softens ...
From pauladeen.com


PUMPKIN AND CHOCOLATE CHIFFON PIE RECIPE - BAKERRECIPES.COM
2013-06-25 What Makes This Pumpkin And Chocolate Chiffon Pie Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin And Chocolate Chiffon Pie. Ready to make this Pumpkin And Chocolate Chiffon Pie Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


CHIFFON AND CHOCOLATE PUMPKIN PIE | HY-VEE
Search a collection of 8,000-plus easy recipes and discover what's trending and popular now. Find gluten-free, heart-healthy, vegetarian, vegan, Instant Pot, slow cooker, sheet pan, seafood recipes, and more. Or if you're simply looking for a healthy chicken dinner, you'll find that, too.
From hy-vee.com


PUMPKIN CHIFFON PIE (FLUFFY AND CREAMY!) - PINCH AND SWIRL
2021-11-12 Bake 5 minutes. Transfer to wire cooling rack to cool completely. Meanwhile, sprinkle gelatin over ¼ cup of cold water in a small bowl and set aside. In a medium saucepan combine egg yolks, ¼ cup of the sugar, pumpkin, milk, cinnamon, nutmeg and salt; cook and stir over medium heat until thickened, about 10 minutes.
From pinchandswirl.com


CHOCOLATE-PUMPKIN PIE RECIPE - PILLSBURY.COM
Heat oven at 350°F. 2. Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate. 3. In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream. 4.
From pillsbury.com


PUMPKIN CHIFFON PIE RECIPE - HOW TO MAKE PUMPKIN CHIFFON PIE
2019-08-27 Blind bake until edges are lightly golden, 18 to 20 minutes, then remove parchment and weights and bake 10 to 15 minutes more, until golden and fully baked. Let cool completely. Whisk to combine 1 ...
From delish.com


PUMPKIN CHIFFON PIE RECIPE - RECIPES.NET
2022-03-23 Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl. Press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate.
From recipes.net


PUMPKIN CHIFFON PIE - THE SEASONED MOM
2020-10-17 The chiffon pie was invented by the "Pie King," Monroe Boston Strausse, in Los Angeles in 1926, and refers to any pie with a special type of airy filling in a crust. Chiffon pie filling is typically made by folding meringue (stiffly beaten egg whites and sugar) into a flavored pie filling that is thickened with unflavored gelatin.
From theseasonedmom.com


CHOCOLATE PUMPKIN CHIFFON PUDDING RECIPE | ELANA'S PANTRY
2014-10-14 Instructions. In a food processor combine pumpkin, coconut milk, and eggs. Pulse in coconut sugar, melted chocolate, salt, and stevia. Transfer into ½ cup mason jars, and place in fridge for 2 hours to set. Serve.
From elanaspantry.com


PUMPKIN CHIFFON PIE RECIPES
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, …
From recipes.servegame.org


EASY NO-BAKE PUMPKIN CHIFFON PIE | VERY BEST BAKING
Step 1. Combine graham cracker crumbs, granulated sugar and cinnamon in medium bowl; stir in butter. Press onto bottom and up side of 9-inch pie plate. Refrigerate while making filling. Step 2. Combine pumpkin pie mix, egg, brown sugar and gelatin in medium saucepan. Cook over medium heat, stirring constantly, for 3 to 4 minutes or until ...
From verybestbaking.com


BOURBON CHOCOLATE PUMPKIN PIE - LIFE'S AMBROSIA
Instructions. Preheat oven to 350 degrees. Combine cookie crumbs and melted butter together in a bowl until the crumbs are moistened. Press cookie crumbs into the bottom and up the sides of a 9 inch pie dish. Bake crust for 10 minutes in preheated oven. Remove from oven to …
From lifesambrosia.com


CHIFFON PUMPKIN PIE WITH PECAN BRITTLE RECIPES
1 stick unsalted butter, plus more for the baking sheet: 16 slices bacon: 1 1/2 cups sugar: 3/4 cup light corn syrup: 1 1/2 cups mixed cocktail nuts: Kosher salt
From recipes.servegame.org


PUMPKIN CHIFFON PIE RECIPE
2021-12-11 Directions. For the Pumpkin Base: Adjust oven rack to lower-middle position and preheat to 400°F (205°C). Place squash halves cut-side down on a foil-lined aluminum baking sheet. Roast until fork-tender, about 45 minutes. When cool enough to handle, scrape pulp into a food processor and purée until smooth.
From seriouseats.com


PUMPKIN CHIFFON PIE - THE SUBURBAN SOAPBOX
In a medium saucepan, whisk the 1/2 cup sugar, gelatin, pumpkin pie spice, and salt. In a medium bowl, whisk the pumpkin, egg yolks, vanilla and milk until smooth. Add the pumpkin mixture to the pan and whisk to combine. Place the pan over medium heat and cook until mixture is starting to steam, stirring constantly.
From thesuburbansoapbox.com


CHIFFON PUMPKIN PIE - FOOD RECIPES
2020-09-17 Use a food processor to finely grind the gingersnap cookies, or put in a large freezer bag and roll over several times with a rolling pin. If you want to make pumpkin purée from scratch, instead of using a can, cut a sugar pumpkin in …
From recipes.studio


THE LIGHTEST, CREAMIEST PUMPKIN CHIFFON PIE | BON APPéTIT
2019-11-12 So we reduced the sugar in the pumpkin custard from ⅔ cup to a scant ½ cup. And the whipped egg whites, which provide the mousse …
From bonappetit.com


SPICED PUMPKIN CHIFFON PIE RECIPE | MYRECIPES
1 ¼ cups canned pumpkin. ½ cup packed brown sugar. ¾ teaspoon ground cinnamon. ½ teaspoon grated lemon rind. ¼ teaspoon salt. ⅛ teaspoon ground nutmeg. 2 large egg yolks. ⅔ cup evaporated low-fat milk. 1 envelope unflavored gelatin.
From myrecipes.com


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