Chiffon and Chocolate Pumpkin Pie
Chiffon and chocolate go together like pumpkin and pie.
Servings and Ingredients
|1||(1/4 oz) packet unflavored gelatin|
|¾ c.||Hy-Vee whole milk|
|⅔ c.||plus 1 tbsp Hy-Vee sugar, divided|
|1 tsp.||Hy-Vee vanilla extract|
|1||(15 oz) can Hy-Vee pumpkin|
|2 tsp.||Hy-Vee ground cinnamon|
|½ tsp.||ground ginger|
|¼ tsp.||Hy-Vee salt|
|¾ c.||heavy whipping cream|
|1||(9-inch) Keebler chocolate Ready Crust|
- In a large bowl, sprinkle the gelatin over water; set aside.
- In a medium saucepan, combine milk, 2/3 cup sugar, egg yolks, vanilla, pumpkin, cinnamon, ginger, allspice and salt. Cook over medium-low heat, stirring continuously, until the mixture just starts to bubble, about 6 to 8 minutes. Gently whisk the pumpkin mixture into the gelatin mixture until combined. Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
- Using a stand mixer with whisk, whip heavy cream and 1 tablespoon sugar on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
- Gently fold the whipped cream into the cooled pumpkin mixture. Spread pumpkin mixture into chocolate crust. Cover and refrigerate until set, at least 3 hours.
300 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 80mg
- Sodium: 200mg
- Total Carbohydrates: 39g
- Protein: 5g
Vitamin A 140%
Vitamin C 2%
Hy-Vee weekly ad from the week of November 13, 2013.