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.

Nutriscore Rating: 42/100

Prep Time:40 mins

Cook Time:10 mins

Total Time:50 mins

Servings: 8

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
• 0 as needed Whipped cream (for garnish)
• 0 as needed Chocolate shavings (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

In a medium bowl, combine the crushed Oreo cookies with the melted butter until the mixture resembles wet sand.

Step 3

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.

Step 4

Sprinkle the gelatin over the cold water in a small bowl and let it bloom for 5 minutes.

Step 5

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.

Step 6

Remove the saucepan from heat and stir in the bloomed gelatin until fully dissolved. Let the mixture cool to room temperature.

Step 7

In a microwave-safe bowl, melt the chopped bittersweet chocolate in 20-second intervals, stirring in between, until smooth and fully melted.

Step 8

Divide the cooled pumpkin mixture evenly into two separate bowls. Stir the melted chocolate into one of the bowls until fully combined.

Step 9

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.

Step 10

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.

Step 11

Refrigerate the pie for at least 4 hours, or until fully set.

Step 12

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.

Step 13

Optionally, sprinkle with chocolate shavings for an elegant touch.

Step 14

Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1311.6g)

Amount per serving	% Daily Value*
Calories	4809.0

Total Fat 296.3g	0%
Saturated Fat 164.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 541.1mg	0%
Sodium 1674.3mg	0%
Total Carbohydrate 493.2g	0%
Dietary Fiber 31.2g	0%
Total Sugars 385.2g
Protein 52.2g	0%

Vitamin D 0IU	0%
Calcium 515.5mg	0%
Iron 18.8mg	0%
Potassium 1761.6mg	0%

*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.

Source of Calories

Fat: 55.0%

Protein: 4.3%

Carbs: 40.7%