Chocolate Pumpkin Chiffon Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 6 tablespoons unsalted butter, melted
• 24 oreo cookies, finely ground
• 1 (1/4 ounce) envelope unflavored gelatin
• 2 tablespoons water
• 1 1/4 cups pumpkin puree
• 1 cup evaporated milk
• 3/4 cup light-brown sugar, packed
• 4 egg yolks
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 3/4 cup heavy cream
• chocolate curls (optional)

Recipe

• 1 crust: in a medium-size bowl, stir melted butter into cookie crumbs until moistened. press into the bottom and up the sides of a 9-inch deep-dish pie plate. refrigerate until ready to fill.
• 2 filling: in a small glass measuring cup, sprinkle gelatin over water. let stand.
• 3 in a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth. cook over medium heat, whisking, for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer. continue stirring over low heat for 3 minutes, maintaining 140 degrees.
• 4 microwave gelatin mixture on high for 10 seconds, until melted. whisk into the pumplin mixture and remove from heat.
• 5 pour filling into a large bowl. set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey.
• 6 whip cream on medium high until stiff peaks form. gently fold into the cooled pumpkin mixture. pour filling into the cooled crust. refrigerate overnight.
• 7 garnish with chocolate curls, if desired. allow to stand at room temperature for 15 minutes. with a very sharp knife, cut into 8 servings.