TasteTailor

Pumpkin Chiffon Pie with a Double-Chocolate Crust

You can never have too many dessert recipes, so give Pumpkin Chiffon Pie with a Double-Chocolate Crust a try. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 304 calories. For 69 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have bourbon, salt, cinnamon, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user Sally Cooks. From preparation to the plate, this recipe takes approximately 2 hours. Similar recipes are Autumn Pumpkin Chiffon Cake, Double Ka Meetha - How to make Hyderabadi Double Ka Meetha - Ramadan, and Chocoholic's Deep Dark Dream Chiffon Cake.

Serves: 12
Time: 120 Mins
Category: dessert
Health Rating: 0.0

Ingredients

Table

Grid

Name	Qty	Metric	Price
bourbon	2.0	teaspoons	None
chocolate wafer cookies	141.748	grams	None
cinnamon	2.0	teaspoons	None
egg yolks	2.0	larges	None
ginger paste	0.5	teaspoons	None
heavy cream	476.0	milliliters	None
salt	0.25	teaspoons	None
semisweet chocolate chips	56.699	grams	None
sugar	133.333	grams	None
butter	3.0	Tbsps	None
vanilla	2.0	teaspoons	None
milk	183.0	milliliters	None

Price: None

Instructions

Step 1: You can find this and many more recipes of mine at http://sallycooks.com!preheat the oven to 350 degreesbutter a 9 inch pie platepulse chocolate wafers, sugar and melted butter until combined in a food processor or blenderpress the crumb mixture into the bottom and up the side of the prepared platebake until set, 15 to 20 minutes, then transfer to a rack to coolcombine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30 second intervals, stirring after each, until smoothpour into the crust and spread over the bottom and up the side; set aside until the chocolate setssprinkle gelatin over 3 tablespoons water in a large bowl and let sit for 5 minutescombine milk, 2/3 cup sugar, egg yolks, pumpkin, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon, ginger and salt in a medium saucepancook over medium low heat, stirring, until the mixture bubbles, 6 to 8 minutesadd gelatin into milk mixture and whisk until combined, allow to coolbeat 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 crustrefrigerate until firm, at least 3 hours or overnightbeat the remaining 1 cup heavy cream, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon and 1/4 cup sugar until stiff peaks formspread on top of the pie

Ingredients:

chocolate wafer cookies
whipped cream
heavy cream
chocolate
egg yolk
cinnamon
bourbon
gelatin
pumpkin
vanilla
butter
ginger
spread
crust
sugar
water
milk
salt

Equipment:

food processor
microwave
blender
whisk
bowl
oven

Dietary Information

Nutrition Facts

Nutrient	Amount	% Daily Needs
Calories	304.46 kcal	15.22%
Fat	21.93 g	33.74%
Saturated Fat	13.02 g	81.38%
Carbohydrates	24.49 g	8.16%
Net Carbohydrates	23.52 g	8.55%
Sugar	19.25 g	21.38%
Cholesterol	85.3 mg	28.43%
Sodium	135.92 mg	5.91%
Alcohol	0.51 g	100.0%
Alcohol %	0.71 %	100.0%
Caffeine	5.24 mg	1.75%
Protein	3.2 g	6.39%
Vitamin A	740.91 IU	14.82%
Manganese	0.24 mg	11.79%
Vitamin B2	0.15 mg	8.74%
Phosphorus	78.6 mg	7.86%
Vitamin D	1.01 µg	6.72%
Copper	0.12 mg	6.2%
Selenium	4.3 µg	6.14%
Calcium	59.67 mg	5.97%
Iron	0.94 mg	5.23%
Magnesium	19.85 mg	4.96%
Vitamin E	0.65 mg	4.32%
Fiber	0.97 g	3.87%
Vitamin B12	0.23 µg	3.77%
Potassium	119.86 mg	3.42%
Zinc	0.49 mg	3.28%
Vitamin B1	0.05 mg	3.16%
Vitamin B5	0.31 mg	3.08%
Folate	11.41 µg	2.85%
Vitamin K	2.31 µg	2.2%
Vitamin B3	0.44 mg	2.18%
Vitamin B6	0.04 mg	2.1%

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