Pumpkin And Chocolate Chiffon Pie - BigOven 132291

Pumpkin And Chocolate Chiffon Pie

Ready in 1 hour

Top-ranked recipe named "Pumpkin And Chocolate Chiffon Pie"

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Try this Pumpkin And Chocolate Chiffon Pie recipe, or contribute your own. "Cream" and "Chocolate" are two tags used to describe Pumpkin And Chocolate Chiffon Pie.


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1/2 c Heavy cream; whipped
2 tb Crisco shortening
1 ts Salt
Chocolate shavings; for
1/4 ts Grated nutmeg
2 Eggs; separated
1 c Canned pumpkin
1/2 ts Ground cinnamon
1 c Finely chopped nuts
1/4 c Sugar
1 ts Vanilla extract
1 c Semi-sweet chocolate morsels
1/2 c Sugar
1 Envelope unflavored gelatin

Original recipe makes 1 servings



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. Recipe by: Rich Bails Posted to CHILE-HEADS DIGEST V3 #,

Calories Per Serving: 4978 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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