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Pumpkin Chiffon Pie with a Double-Chocolate Crust

A recipe by .

 
Pumpkin Chiffon Pie with a Double-Chocolate Crust
 
One serving costs about $0.68

$0.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 120 minutes

Ready in 2 hours

12 side dish
spoonacular Score:11%

Spoonacular Score: 11%

 

Pumpkin Chiffon Pie with a Double-Chocolate Crust might be just the dessert you are searching for. For 69 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. One serving contains 307 calories, 3g of protein, and 22g of fat. Head to the store and pick up sugar, egg yolks, cinnamon, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours. Similar recipes include Pumpkin Chiffon Mousse with Gingersnap Crust, Dairy-Free Peanut Butter Ice Cream Pie with Chocolate Cookie Crust, and Pumpkin-Chocolate Chiffon Pie.

Ingredients

Servings:
2 tsps
2 tsps bourbon
bourbon
5 ounces
5 ounces chocolate wafer cookies
chocolate wafer cookies
2 tsps
2 tsps cinnamon
cinnamon
2 large
2 large egg yolks
egg yolks
0.5 tsps
0.5 tsps fresh ginger paste
fresh ginger paste
2 cups
2 cups heavy cream
heavy cream
0.25 tsps
0.25 tsps salt
salt
2 ounces
2 ounces semisweet chocolate chips
semisweet chocolate chips
0.67 cup
0.67 cup sugar
sugar
3 Tbsps
3 Tbsps unsalted butter
unsalted butter
2 tsps
2 tsps vanilla
vanilla
0.75 cup
0.75 cup whole milk
whole milk
2 tsps bourbon
2 tsps
bourbon
5 ounces chocolate wafer cookies
5 ounces
chocolate wafer cookies
2 tsps cinnamon
2 tsps
cinnamon
2 large egg yolks
2 large
egg yolks
0.5 tsps fresh ginger paste
0.5 tsps
fresh ginger paste
2 cups heavy cream
2 cups
heavy cream
0.25 tsps salt
0.25 tsps
salt
2 ounces semisweet chocolate chips
2 ounces
semisweet chocolate chips
0.67 cup sugar
0.67 cup
sugar
3 Tbsps unsalted butter
3 Tbsps
unsalted butter
2 tsps vanilla
2 tsps
vanilla
0.75 cup whole milk
0.75 cup
whole milk

Equipment

food processor
food processor
microwave
microwave
oven
oven
sauce pan
sauce pan
blender
blender
whisk
whisk
bowl
bowl
food processor
food processor
microwave
microwave
oven
oven
sauce pan
sauce pan
blender
blender
whisk
whisk
bowl
bowl


Instructions

You can find this and many more recipes of mine at http://sallycooks.com!

  1. preheat the oven to 350 degrees
  2. butter a 9 inch pie plate
  3. pulse chocolate wafers, sugar and melted butter until combined in a food processor or blender
  4. press the crumb mixture into the bottom and up the side of the prepared plate
  5. bake until set, 15 to 20 minutes, then transfer to a rack to cool
  6. combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30 second intervals, stirring after each, until smooth
  7. pour into the crust and spread over the bottom and up the side; set aside until the chocolate sets
  8. sprinkle gelatin over 3 tablespoons water in a large bowl and let sit for 5 minutes
  9. combine milk, 2/3 cup sugar, egg yolks, pumpkin, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon, ginger and salt in a medium saucepan
  10. cook over medium low heat, stirring, until the mixture bubbles, 6 to 8 minutes
  11. add gelatin into milk mixture and whisk until combined, allow to cool
  12. beat 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 crust
  13. refrigerate until firm, at least 3 hours or overnight
  14. beat the remaining 1 cup heavy cream, 1 teaspoon bourbon, 1 teaspoon vanilla, 1 teaspoon cinnamon and 1/4 cup sugar until stiff peaks form
  15. spread on top of the pie

Price Breakdown

Cost per Serving: $0.68
Ingredient
2 teaspoons bourbon
5 ounces chocolate wafer cookies
2 teaspoons cinnamon
2 larges egg yolks
½ teaspoons fresh ginger paste
2 cups heavy cream
2 ounces semisweet chocolate chips
⅔ cups sugar
3 tablespoons unsalted butter
2 teaspoons vanilla
¾ cups whole milk
Price
$0.34
$2.78
$0.16
$0.45
$0.11
$2.58
$0.38
$0.18
$0.36
$0.60
$0.25
$8.21

Tips

Health Tips

  • If you really want to benefit from chocolate's health benefits, use cacao nibs instead of chocolate chips. They are much less processed than chocolate chips and have no added sugar!

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of chocolate wafers.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • There are two types of cinnamon. The more expensive and rarer type is Ceylon cinnamon (considered to be "true cinnamon"). The cinnamon most common in North America is cassia cinnamon. Though the flavor is certainly similar, Ceylon cinnamon is said to be more subtle yet also more complex.

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
306k Calories
2g Protein
22g Total Fat
24g Carbs
1% Health Score
Limit These
Calories
306k
15%

Fat
22g
34%

  Saturated Fat
13g
81%

Carbohydrates
24g
8%

  Sugar
17g
19%

Cholesterol
94mg
32%

Sodium
154mg
7%

Alcohol
0.51g
3%

Caffeine
4mg
2%

Get Enough Of These
Protein
2g
6%

Vitamin A
740IU
15%

Manganese
0.21mg
10%

Phosphorus
77mg
8%

Vitamin B2
0.12mg
7%

Copper
0.13mg
6%

Calcium
57mg
6%

Selenium
3µg
5%

Iron
0.9mg
5%

Magnesium
19mg
5%

Vitamin E
0.71mg
5%

Vitamin D
0.68µg
5%

Fiber
0.96g
4%

Vitamin B12
0.22µg
4%

Folate
13µg
3%

Zinc
0.48mg
3%

Vitamin B1
0.05mg
3%

Potassium
108mg
3%

Vitamin B5
0.31mg
3%

Vitamin K
2µg
2%

Vitamin B3
0.42mg
2%

Vitamin B6
0.03mg
2%

covered percent of daily need

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