Chocolate Pumpkin Chiffon Pie
Indulge in the luscious layers of a Chocolate Pumpkin Chiffon Pie, the ultimate dessert that combines velvety chocolate and spiced pumpkin in a single show-stopping creation. This no-bake chiffon pie begins with a rich and crunchy Oreo cookie crust that perfectly complements the silky, airy fillings. A bittersweet chocolate-infused pumpkin layer is topped with a smooth, spiced pumpkin mousse, delivering a harmonious balance of flavors and textures in every bite. Finished with a dollop of freshly whipped cream and a sprinkle of chocolate shavings, this pie is as elegant as it is delicious—perfect for fall gatherings, Thanksgiving, or any occasion that calls for a decadent treat. Ready in just 40 minutes of prep time and with a stunning two-tone visual appeal, this dessert is an irresistible centerpiece that fits any dessert table.
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Recipe Information
Ingredients
- 24 pieces Oreo cookies (crushed)
- 6 tablespoons Butter (melted)
- 1 envelope Unflavored gelatin
- 3 tablespoons Cold water
- 1 cup Pumpkin puree
- 1 cup Sugar
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 4 ounces Bittersweet chocolate (chopped)
- 1.25 cups Heavy cream (cold)
- 1 teaspoon Vanilla extract
- as needed Whipped cream (for garnish)
- as needed Chocolate shavings (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the crushed Oreo cookies with the melted butter until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake the crust for 8 minutes, then let it cool completely.
Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.
In a medium saucepan, combine the pumpkin puree, sugar, ground cinnamon, ground nutmeg, and salt. Cook over medium heat, stirring constantly, until the mixture is heated through and slightly thickened, about 5 minutes.
Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.
In a microwave-safe bowl, melt the chopped bittersweet chocolate in 20-second intervals, stirring in between, until smooth and fully melted.
Divide the cooled pumpkin mixture evenly into two separate bowls. Stir the melted chocolate into one of the bowls until fully combined.
In a large mixing bowl, whip 1 cup of the cold heavy cream until stiff peaks form. Gently fold half of the whipped cream into the plain pumpkin mixture and the other half into the chocolate pumpkin mixture.
Spoon the chocolate pumpkin filling into the prepared crust, smoothing it into an even layer. Then carefully spoon the plain pumpkin filling on top, creating a second layer. Smooth the top layer with a spatula.
Refrigerate the pie for at least 4 hours, or until fully set.
Before serving, whip the remaining 1/4 cup of heavy cream with the vanilla extract until soft peaks form, and use it as a garnish on top of the pie.
Optionally, sprinkle with chocolate shavings for an elegant touch.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 249 mg | 11% | |
| Total Carbohydrate | 62.8 g | 23% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 47.3 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
