Silky Chocolate Pumpkin Chiffon Pie
Indulge in the perfect blend of creamy pumpkin and rich chocolate with this decadent yet light Silky Chocolate Pumpkin Chiffon Pie. This show-stopping dessert brings together the beloved flavors of pumpkin pie and chocolate in a delightful chiffon format, resulting in a light, airy texture that's sure to impress your guests. The Oreo cookie crust adds a deliciously sweet and crunchy base, while the chocolate curls on top create an elegant finish. Perfect for autumn gatherings, holidays, or any occasion where you want to impress, this pie will take your dessert game to the next level!
N/A
Servings
475
Calories
12
Ingredients
Ingredients
unsalted butter
6 tablespoons (melted)
Oreo cookies
24 (finely ground)
unflavored gelatin
1 (1/4 ounce) envelope
water
2 tablespoons
pumpkin puree
1 1/4 cups
evaporated milk
1 cup
light-brown sugar
3/4 cup (packed)
egg yolks
4
pumpkin pie spice
2 teaspoons
salt
1/4 teaspoon
heavy cream
3/4 cup
chocolate curls
optional
Instructions
1
Start by preparing the crust. In a medium bowl, combine the finely ground Oreo cookies with the melted butter. Mix until the crumbs are well-coated and hold together when pressed. Firmly press this mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Immediately refrigerate the crust to set while you prepare the filling.
2
Next, prepare the gelatin. In a small glass measuring cup, sprinkle the unflavored gelatin over the water and let it sit for about 5 minutes until it softens.
3
In a heavy-bottomed saucepan over medium heat, combine the pumpkin puree, evaporated milk, light-brown sugar, egg yolks, pumpkin pie spice, and salt. Whisk this mixture continuously for 8 minutes, or until it reaches a temperature of 140°F on an instant-read thermometer. After that, maintain the temperature by stirring gently on low heat for an additional 3 minutes.
4
Carefully microwave the gelatin mixture on high for 10 seconds until it is melted. Whisk the melted gelatin into the warm pumpkin mixture, then remove from heat, allowing it to cool slightly.
5
Transfer the filling to a large mixing bowl. To cool it down, set the bowl inside a larger bowl filled with ice water, stirring occasionally for about 10 to 12 minutes. You'll know it's ready when the mixture thickens to the consistency of honey.
6
Using an electric mixer, beat the heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cooled pumpkin mixture, being careful not to deflate it.
7
Pour the filling into the prepared Oreo crust and smooth the top. Cover the pie with plastic wrap and refrigerate it overnight to allow it to set beautifully.
8
When ready to serve, optionally garnish with chocolate curls for a touch of elegance. Allow the pie to sit at room temperature for about 15 minutes, then slice it carefully with a sharp knife, making 8 equal servings.
Nutrition Information
31g
Fat
40g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Silky Chocolate Pumpkin Chiffon Pie?
It is a light and airy dessert that combines the flavors of creamy pumpkin and rich chocolate, featuring an Oreo cookie crust and a chiffon-style filling.
What ingredients are needed for the Oreo crust?
The crust requires 24 finely ground Oreo cookies and 6 tablespoons of melted unsalted butter.
How do I prepare the unflavored gelatin?
Sprinkle one 1/4 ounce envelope of gelatin over 2 tablespoons of water and let it soften for about 5 minutes.
What temperature should the pumpkin mixture reach while cooking?
The mixture should reach 140°F on an instant-read thermometer.
How long do I cook the pumpkin mixture after it reaches 140°F?
Once it reaches 140°F, maintain the temperature by stirring gently on low heat for an additional 3 minutes.
How do I melt the softened gelatin?
Carefully microwave the gelatin mixture on high for 10 seconds until it is completely melted.
What is the fastest way to cool the pumpkin filling?
Set the mixing bowl containing the filling inside a larger bowl filled with ice water and stir occasionally.
How long does it take to cool the filling in ice water?
It typically takes about 10 to 12 minutes to cool and thicken.
How do I know the filling is ready to have whipped cream added?
The mixture is ready when it thickens to the consistency of honey.
What type of milk is used in this recipe?
This recipe uses 1 cup of evaporated milk.
How should I beat the heavy cream?
Use an electric mixer on medium-high speed until stiff peaks form.
How long does the pie need to be refrigerated?
The pie should be covered with plastic wrap and refrigerated overnight to set properly.
How many servings does one pie provide?
This recipe makes 8 equal servings.
What size pie plate is recommended?
A 9-inch deep-dish pie plate is recommended for this recipe.
Should the pie be served immediately after removing it from the fridge?
It is best to allow the pie to sit at room temperature for about 15 minutes before slicing and serving.
What is the calorie count per serving?
Each serving contains approximately 475 calories.
How much fat is in one slice of this pie?
There are 31 grams of fat per serving.
How many carbohydrates are in a serving?
There are 40 grams of carbohydrates per serving.
What type of sugar is best for this recipe?
The recipe calls for 3/4 cup of packed light-brown sugar.
Are whole eggs used in the filling?
No, only the 4 egg yolks are used for the pumpkin base.
What spice is used to flavor the pumpkin?
Two teaspoons of pumpkin pie spice are used to give the pie its signature autumn flavor.
Can I add garnishes to this pie?
Yes, chocolate curls are recommended as an optional garnish for an elegant finish.
What is the texture of the pie filling?
The filling has a light, airy, and fluffy chiffon texture.
Does the crust need to be baked?
No, the Oreo crust is a no-bake crust that sets in the refrigerator.
Is pumpkin puree the same as pumpkin pie filling?
No, this recipe specifically requires 1 1/4 cups of pumpkin puree, not pre-spiced pie filling.
How much protein is in a serving?
Each serving contains 5 grams of protein.
What tool should I use to mix the pumpkin base?
A whisk is best for combining the pumpkin, milk, sugar, and yolks over heat.
Why do I need to fold the whipped cream gently?
Gentle folding prevents the whipped cream from deflating, which preserves the light chiffon texture.
Is this a good dessert for holidays?
Yes, its blend of pumpkin and chocolate makes it a show-stopping choice for autumn gatherings and holidays.
What should the Oreo crumbs look like before adding butter?
The Oreo cookies should be finely ground to ensure the crust holds together well.