Chiffon and Chocolate Pumpkin Pie

Recipe

Dessert
Chiffon and Chocolate Pumpkin Pie

Primary Media

piece of pumpkin pie on a plate with whipped cream on top

User Rating

2.61 out of 5 stars
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18 ratings

Recipe Data

8
Servings
10min
Prep
18min
Total

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    Description

    Chiffon and chocolate go together like pumpkin and pie. 

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1(1/4 oz) packet unflavored gelatin
    3 tbsp.water
    ¾ c.Hy-Vee whole milk
    c.plus 1 tbsp Hy-Vee sugar, divided
    2egg yolks
    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.allspice
    ¼ tsp.Hy-Vee salt
    ¾ c.heavy whipping cream
    1(9-inch) Keebler chocolate Ready Crust

    Directions

    1. In a large bowl, sprinkle the gelatin over water; set aside.
    2. 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.
    3. 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.
    4. 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.

    Nutrition facts

    Servings

    300 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 80mg
    • Sodium: 200mg
    • Total Carbohydrates: 39g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 140%
    0%
    Vitamin C 2%
    0%
    Iron 6%
    0%
    Calcium 6%

    Recipe Source:

    Hy-Vee weekly ad from the week of November 13, 2013.