Pumpkin-Chocolate Chiffon Pie

Name: Pumpkin-Chocolate Chiffon Pie
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 425 grams pure pumpkin; 142 grams 24 chocolate wafer cookies (about; 2 larges egg yolks; 7 grams packet unflavored gelatin; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 59 milliliters heavy cream; 414 milliliters cold heavy cream; 0 teaspoons finely grated orange zest; 0 teaspoons salt; 57 grams semisweet chocolate, finely chopped; 158 milliliters sugar; 3 Tbsps sugar; 3 Tbsps unsalted butter, melted, plus more for the pie plate; 177 milliliters whole milk

The recipe Pumpkin-Chocolate Chiffon Pie can be made in around 4 hours and 10 minutes. One portion of this dish contains roughly 5g of protein, 26g of fat, and a total of 391 calories. For $1.11 per serving, you get a dessert that serves 10. If you have pumpkin, sugar, egg yolks, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Chocolate Wafer Cookies

Orange Zest

Butter

Crust

Sugar

Equipment you will use

Food Processor

Oven

Add the melted butter and pulse to combine. Press the crumb mixture into the bottom and up the side of the prepared plate.

Ingredients you will need

Butter

Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.

Equipment you will use

Oven

Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth.

Ingredients you will need

Heavy Cream

Chocolate

Equipment you will use

Microwave

Bowl

Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.

Ingredients you will need

Chocolate

Crust

Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Bowl

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.

Ingredients you will need

Egg Yolk

Cinnamon

Gelatin

Pumpkin

Ginger

Sugar

Milk

Salt

Equipment you will use

Sauce Pan

Whisk

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.

Ingredients you will need

Whipped Cream

Heavy Cream

Pumpkin

Crust

Wrap

Equipment you will use

Plastic Wrap

Blender

Bowl

Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form.

Ingredients you will need

Heavy Cream

Sugar

Spread on top of the pie.

Ingredients you will need

Spread

Photograph by Johnny Miller

Equipment

Ingredients

Servings:

425grams

pure pumpkin 142grams

24 chocolate wafer cookies (about 2larges

egg yolks 7grams

packet unflavored gelatin 1teaspoon

ground cinnamon 1teaspoons

ground ginger 59milliliters

heavy cream 414milliliters

cold heavy cream 0teaspoons

finely grated orange zest 0teaspoons

salt 57grams

semisweet chocolate, finely chopped 158milliliters

sugar 3Tbsps

unsalted butter, melted, plus more for the pie plate 177milliliters

whole milk

Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce

Vin Santo, Late Harvest Riesling, and Lambrusco Dolce are great choices for Pie. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. You could try Chateau Chantal Late Harvest Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 21 dollars per bottle.