How To make Pumpkin and Chocolate Chiffon Pie
Crust: 2 tablespoons Crisco shortening
1 cup semi-sweet chocolate morsels
1 cup finely chopped nuts
Filling: 1 envelope unflavored gelatin
1/4 cup sugar
1 cup canned pumpkin
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/2 cup heavy cream, whipped
2 eggs, separated
1 teaspoon vanilla extract
1/2 cup sugar
chocolate shavings, for garnish
Melt the chocolate morsels and Crisco over hot, but not boiling, water in a double boiler. Mix well. Stir in walnuts. Press over bottom & sides of a foil-lined 9" or 10" pie pan. Chill in refrigerator until firm (about 1
hour). Lift shell from pie pan, peel off foil and replace in pie pan. Fill with pumpkin chiffon filling.
In a large sauce pan, combine sugar, gelatin, salt, cinnamon and nutmeg. Stir in milk, egg yolks and pumpkin. Cook over medium heat until mixture boils and gelatin dissolves. Remove from heat. Add vanilla extract. Transfer mixture to a small bowl. Chill over ice bath until mixture mounds from spoon, about 30 minutes. In small bowl, beat egg whites until soft peaks form. Fold into pumpkin mixture with whipped cream. Pour mixture into choco-walnut crust. Chill until firm (about 1 hour). Garnish with chocolate shavings, if desired.
How To make Pumpkin and Chocolate Chiffon Pie's Videos
Low Carb Pumpkin Chiffon Pie| Gluten Free| Sugar Free
Low Carb Pumpkin Chiffon Pie is light and airy. Our homemade pumpkin pie spice blend is blended with pumpkin and a kiss of orange.
NUTRITION:
Each slice of pie will approximately contain 236 calories, 21.4 grams of fat, 4.5 net carbs, and 5.9 grams of protein. These numbers do not reflect the addition of any extra cream added to the top of the pie. These numbers are provided in good faith, are calculated to the best of our abilities, and are not concrete.
INGREDIENTS:
FOR THE CRUST:
1 cup or 100 grams almond flour
3/4 cup freshly ground pecans or walnuts
2 TBL Swerve Brown
2 TBL cocoa powder
6 TBL butter, melted
FOR THE FILLING:
1/4 cup or 46 grams Swerve Brown
1/4 cup or 34 grams Swerve confectioners
1 2/3 cup pumpkin puree
2/3 cup heavy cream
3 egg yolks, at room temperature
2 tsp pumpkin spice blend
2 TBL fresh squeezed orange juice or orange liqueur
1 pkg or 7 grams gelatin
3/4 tsp Kosher salt
FOR THE EGG WHITES:
3 egg whites, at room temperature
2 TBL Swerve confectioners
2 tsp vanilla extract
INSTRUCTIONS
FOR THE PIE CRUST:
Turn the oven to 350°.
Combine the almond flour, ground walnuts or pecans, sweetener, cocoa, and melted butter in a medium sized bowl. Mix until the ingredients are well coated with butter, then transfer to a 9” pie plate.
Spread the mixture around in the plate evenly and lightly pat down. Place in the oven and bake for 12-14 minutes. Remove from the oven and allow to cool.
FOR THE FILLING:
Measure or weigh all of the ingredients out for the pie filling, then combine them all in a large saucepan.
Cook the ingredients over medium heat for about ten minutes, stirring constantly. Turn off the heat and remove the pan from the burner, continue to stir occasionally while the filling cools.
FOR THE EGG WHITES:
Beat the egg whites until medium peaks form. Add the vanilla and sweetener, then continue beating until the eggs come to a stiff peak.
ALL TOGETHER:
Fold about one-fourth of the pie filling into the egg whites, then fold in the remaining pie filling.
Transfer the filling to the cooled chocolate pie shell. Place in the refrigerator for at least three hours before serving.
Pumpkin Chiffon Tart Recipe
Pumpkin Chiffon Tart: This recipe produces a light and creamy pumpkin mousse that is poured into a sweet dough crust and chilled for a few hours before serving. As much as I adore pumpkin pie I prefer to make this pumpkin chiffon pie over the holidays. I find my guests are always ‘wowed’ by this dessert – it so creamy and has a lovely pumpkin and spice flavor.
View the printable recipe here:
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How to Make Pumpkin Chiffon Pie | Pie Recipes | Allrecipes.com
Get the top-rated recipe for Pumpkin Chiffon Pie at
Watch how to make a light and airy, no-bake chiffon pumpkin pie. This light, creamy pie is always a big hit for Thanksgiving dinner! Combine all the ingredients, pour into a prepared pie crust, and refrigerate—no baking required. Top it off with a sprinkle of almond toffee brickle chips.
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PUMPKIN CHIFFON PIE - lighter version of pumpkin pie
Light and delicious, this easy recipe is great alternative to traditional pumpkin pie.
Love & Best Dishes: Chocolate-Cherry Chiffon Pie Recipe | No Bake Desserts Easy
Chocolate-Cherry Chiffon Pie Recipe | No Bake Desserts Easy - Paula has some great no-bake dessert recipes, including this jello pie with whipped cream. It's just another of her fabulous summer dessert ideas!
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