Pumpkin Chiffon Pie with a Double-Chocolate Crust

The Cover to Cover Challenge at The Bitten Word inspired me to put my November issue of Food Network Magazine to good use.  My plan is to cook my way through the issue and share my results,  hopefully thirty recipes that would be perfect to serve at your Thanksgiving table this November.  I’m kicking off Thirty for Thanksgiving and November with a twist on traditional pumpkin pie. It’s a beauty!

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before adding the final layer of whipped cream

You can find the original recipe from the Food Network here.  I added bourbon to the filling and to the whipped creme topping layer but you can skip this  if a bourbon flavor doesn’t suit you or your guests.

Technically this falls into the chiffon pie category because it’s made with gelatin and beaten eggs, is covered with a final layer of whipped cream and has a light, airy texture. Chiffon pies became popular in the early 1900s and were often called  Sissy Pies, Fairy Tarts, or Souffle Pies.  Fairy Tarts is fantastic…

I hope you like this take on pumpkin pie and the 29 Thanksgiving recipes to come!

What to buy:

  • 3 tablespoons unsalted butter, melted
  • 20-25 chocolate wafer cookies (about 5 ounces) (could use Oreos if you can’t find the “Famous Chocolate Wafers”)
  • 3 tablespoons sugar
  • 2 ounces semisweet chocolate chips
  • 1/4 cup heavy cream
  • 1, 1/4-ounce packet unflavored gelatin
  • 3/4 cup milk (I used whole)
  • 2/3 cup plus 1/4 cup sugar
  • 2 large egg yolks
  • 1, 15 ounce can pure pumpkin
  • 2 teaspoons bourbon
  • 2 teaspoons vanilla
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger paste (or ground ginger if you can’t find the fresh paste)
  • 1/4 teaspoon salt
  • 1 and 3/4 cups cold heavy cream

What to do:

  • preheat the oven to 350 degrees
  • butter a 9 inch pie plate
  • pulse chocolate wafers, sugar and melted butter until combined in a food processor or blender
  • press the crumb mixture into the bottom and up the side of the prepared plate
  • bake until set, 15 to 20 minutes, then transfer to a rack to cool
  • combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30 second intervals, stirring after each, until smooth
  • pour into the crust and spread over the bottom and up the side; set aside until the chocolate sets
  • sprinkle  gelatin over 3 tablespoons water in a large bowl and let sit for 5 minutes
  • combine milk, 2/3 cup sugar, egg yolks, pumpkin, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon, ginger and salt in a medium saucepan
  • cook over medium low heat, stirring, until the mixture bubbles, 6 to 8 minutes
  • add gelatin into milk mixture and whisk until combined, allow to cool
  • beat 3/4 cup heavy cream  in a bowl with a mixer until soft peaks form and fold whipped cream into the cooled pumpkin mixture, then pour into the prepared crust
  • refrigerate until firm, at least 3 hours or overnight
  • beat the remaining 1 cup heavy cream, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon and 1/4 cup sugar until stiff peaks form
  • spread on top of the pie
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the stars of the show

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12 thoughts on “Pumpkin Chiffon Pie with a Double-Chocolate Crust

  1. manteau femme moncler says:

    Hi, I do think this is a great website. I stumbledupon it 😉 I am going to return yet again since i
    have book marked it. Money and freedom is the greatest way to change, may you be rich and continue to
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    • sally cooks says:

      You’re welcome – thanks for reading! For the crust it is 3 tablespoons of sugar and for the filling it is 2/3 cup plus 1/4 cup sugar. Of course use more or less to taste. Happy cooking!

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