Chocolate Pumpkin Chiffon Pie


Recipe From

Provided by Michael Symon : Food Network

Time 3h15m

Yield 8 servings

Categories dessert


  • For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
  • Preheat the oven to 425 degrees F.
  • Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
  • Lower the oven to 325 degrees F.
  • For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
  • In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

Chocolate Pumpkin Pie image

Number Of Ingredients: 20


  • 1 1/4 cups all-purpose flour
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
  • 2 to 3 tablespoons water, ice cold
  • 6 ounces semisweet chocolate, chopped
  • 3 ounces bittersweet chocolate, very finely chopped
  • 4 tablespoons unsalted butter, cut into small pieces
  • One 14-ounce can pumpkin puree
  • One 12-ounce can evaporated milk
  • 3/4 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • Pinch salt
  • Shaved chocolate, for garnish


A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Recipe From

Provided by Martha Stewart

Categories Food & Cooking,Dessert & Treats Recipes,Pie & Tarts Recipes


  • Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  • Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  • Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  • Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  • Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Triple-Chocolate Pumpkin Pie image

Number Of Ingredients: 21


  • 2 cups finely ground graham cracker crumbs (about 16 crackers)
  • 3 ounces (6 tablespoons) unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 2 tablespoons packed light-brown sugar
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground cinnamon
  • 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  • 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  • 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup packed light-brown sugar
  • 3 large eggs
  • 1 tablespoon cornstarch
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons coarse salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • Ground cloves
  • 1 ounce milk chocolate, melted


You will be the hit of your holiday dinner with this Pumpkin Chiffon Pie. It is a recipe that's been in our family for years, but I want to share it so everybody can enjoy it for the Holidays!!! You will never want to use any other pumpkin pie recipe from now on. A wonderful option is to sprinkle the finished pie with almond toffee brickle chips. (Note: This recipe contains raw eggs. We recommend that pregnant women, young children, the elderly and the infirm do not consume raw eggs. For more information visit our Hints and Tips pages.)

Recipe From

Provided by Carla A. Lightsey, Houston, Texas

Time 1h50m

Yield 8

Categories Fruits and Vegetables,Vegetables,Squash


  • Mix the gelatin and water in a small bowl, and set aside.
  • In a medium bowl, beat the egg yolks until thick. Mix in 3/4 cup sugar, pumpkin, evaporated milk, salt, cinnamon, allspice, nutmeg and ginger.
  • In a double broiler, cook the mixture over boiling water, stirring constantly, until thick. Mix in the gelatin. Stir to dissolve. Remove from heat and allow the mixture to thicken until it mounds when dropped by the spoonful.
  • In a clean, dry medium bowl, beat the egg whites until soft peaks form. Gradually mix in the remaining 1/2 cup sugar, and continue beating until firm. Fold in the pumpkin mixture. Transfer to the pie crust. Chill until firm, about 1 hour.

Pumpkin Chiffon Pie image

Number Of Ingredients: 12


  • 1 envelope (1 tablespoon) unflavored gelatin
  • ¼ cup water
  • 4 eggs, separated
  • 1 ¼ cups white sugar
  • 1 ¼ cups pumpkin
  • ⅔ cup evaporated milk
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 recipe pastry for a 9 inch single crust pie


Another on line recipe. ave oven space for turkey and all the fixin's by preparing our no-bake pie. Light and airy, the spiced pumpkin filling bursts with fall flavors and the nutty graham cracker crust is a delicious twist on traditional pumpkin pie.

Recipe From

Provided by Bonnie G 2

Time 4h10m

Yield 1 Deep dish pie, 12 serving(s)

Categories Pie


  • Preheat the oven to 350 degrees F. Spray a 10-inch deep-dish pie plate with nonstick spray.
  • To prepare the crust, combine the graham cracker crumbs, walnuts, butter and sugar in a medium bowl until moist crumbs form. Transfer the crumb mixture to the pie plate and press evenly on the bottom and up the sides of the plate. Bake until the crust is fragrant and just set, about 10 minutes. Transfer to a wire rack to cool completely.
  • To prepare the filling, combine the brown sugar, gelatin, cinnamon, allspice, salt and nutmeg in a medium saucepan. Whisk in the milk, pumpkin and eggs. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved, about 5 minutes. Do not boil.
  • Remove from the heat and transfer to a medium bowl. Place the bowl into a larger bowl filled with ice cubes and water. Refrigerate the custard, covered, until the mixture mounds when dropped from a spoon, about 1 hour.
  • With an electric mixer on medium speed, beat the cream and vanilla until stiff peaks form. Whisk the pumpkin mixture until smooth and creamy. Gently fold one-fourth of the whipped cream mixture into the pumpkin mixture to lighten. Fold in the remaining whipped cream until just combined and no streaks of white remain. Spoon into the crust; spread evenly. Refrigerate until set, at least 3 hours or overnight.

No Bake Deep Dish Pumpkin Chiffon Pie image

Number Of Ingredients: 15


  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped walnuts
  • 6 tablespoons softened butter
  • 1 tablespoon granulated sugar
  • 3/4 cup packed dark brown sugar
  • 2 (1 ounce) packets unflavored gelatin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 1/4 cups milk
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
  • 3 large eggs
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract


Incredible chiffon pumpkin pie with a graham cracker crust. A family favorite pie that always disappears quickly.

Recipe From

Provided by EMET

Time 4h10m

Yield 8

Categories Fruits and Vegetables,Vegetables,Squash


  • Mix the graham cracker crumbs, 1 teaspoon of cinnamon, 3 tablespoons of sugar, and the melted butter together in a bowl, and press the crust mixture into the bottom of a 9-inch pie plate, pressing the crumbs up the side of the plate. Chill until the crust is firm, about 30 minutes.
  • Pour the water into a bowl, and sprinkle the gelatin over the water. Allow the gelatin to soften in the water for about 5 minutes. Combine the pumpkin, egg yolks, 1/2 cup of sugar, milk, salt, ginger, and 1/4 teaspoon of cinnamon in a saucepan, and mix until smooth. Heat the mixture over medium-low heat until it almost reaches a simmer, and cook until thickened, stirring constantly, about 5 minutes; stir in the gelatin and water until the gelatin is dissolved. Remove the mixture from the heat.
  • In a separate bowl, beat the egg whites with an electric mixer until they form soft peaks; gradually beat in 1/2 cup of sugar and the vanilla extract until the mixture is glossy. Lightly fold the egg whites into the pumpkin mixture, keeping as much air in the mixture as possible. Scoop the pumpkin mixture into the graham cracker crust. Chill several hours or overnight.

Mary's Pumpkin Chiffon Pie image

Number Of Ingredients: 16


  • 1 ¼ cups finely crushed graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • 3 tablespoons white sugar
  • 6 tablespoons butter, melted
  • ¼ cup cold water
  • 1 tablespoon unflavored gelatin
  • 1 ¼ cups pureed pumpkin
  • 3 egg yolks
  • ½ cup white sugar
  • ½ cup milk
  • ½ teaspoon salt
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ cup white sugar
  • 1 teaspoon vanilla extract
  • 3 egg whites


A family favorite at Thanksgiving. My mom makes these every Thanksgiving and they don't stick around long enough for leftovers. Makes 3 pies.

Recipe From

Provided by Babs7

Time 3h25m

Yield 18 serving(s)

Categories Pie


  • In large sauce pan (4 quart size) combine; pumpkin, salt, cinnamon, ginger, cloves and gelatin.
  • Stir in separated egg yolks until well combined.
  • Stir in one can of evaporated milk.
  • Over medium heat, stirring constantly, heat to boiling.
  • Remove from heat and stir in second can of evaporated milk (to cool the mixture).
  • Stir occasionally to keep skin from forming and to aid in cooling (cool to lukewarm).
  • In a large glass or metal bowl (not plastic) beat egg whites until soft peaks form and set aside.
  • In small sauce pan, combine sugar, corn syrup, and water.
  • Bring to a boil and cook to soft ball stage.
  • With beaters mixing the egg whites, pour hot syrup in a thin stream into the beaten egg whites.
  • Continue to beat for 5 minutes.
  • Fold together the pumpkin mixture and egg white mixture until no streaks of white can be seen.
  • Cool until mixture will mound when dropped from spoon.
  • Spoon into pie shells.
  • Refrigerate so gel can set.
  • Will make filling for three 9 inch pies.
  • Top with Cool Whip or whipped cream and enjoy!

Pumpkin Chiffon Pie image

Number Of Ingredients: 12


  • 1 (29 ounce) can solid pack pumpkin
  • 1 teaspoon salt
  • 2 teaspoons cinnamon, sifted
  • 1/2 teaspoon ground ginger, sifted
  • 1/2 teaspoon ground cloves, sifted
  • 3 (7 g) envelopes unflavored gelatin
  • 5 large eggs, separated
  • 2 (12 ounce) cans evaporated milk
  • 1 3/4 cups sugar
  • 1/4 cup white corn syrup
  • 1/4 cup water
  • 3 ready made graham cracker pie crusts


A nice alternative to traditional pie, this layered pumpkin dessert is a big hit during the holidays. I get many requests to bring it to gatherings.

Recipe From

Provided by Taste of Home

Time 1h5m

Yield 12-16 servings.

Categories Desserts


  • In a bowl, combine the graham cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. baking dish. Refrigerate for 30 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Beat in eggs. Spoon over crust. Bake at 350° for 18-22 minutes or until edges are lightly browned and center is set. Cool completely on a wire rack. , In a large bowl, beat milk and pudding mixes for 2 minutes. Beat in pumpkin and cinnamon. Fold in 1 cup whipped topping. Spread over filling. Carefully spread with remaining whipped topping. Sprinkle with pecans if desired. Cover and refrigerate for at least 1 hour before serving.

Pumpkin Chiffon Dessert image

Number Of Ingredients: 14


  • 1-3/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 3/4 cup sugar
  • 2 eggs
  • 2 cups cold milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1/4 cup chopped pecans, optional

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