Pumpkin Chiffon Pie with a Double-Chocolate Crust

You can never have too many dessert recipes, so give Pumpkin Chiffon Pie with a Double-Chocolate Crust a try. One portion of this dish contains approximately 3g of protein, 22g of fat, and a total of 304 calories. For 69 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have bourbon, salt, cinnamon, and a few other ingredients on hand, you can make it. It is brought to you by spoonacular user Sally Cooks. From preparation to the plate, this recipe takes approximately 2 hours. Similar recipes are Autumn Pumpkin Chiffon Cake, Double Ka Meetha - How to make Hyderabadi Double Ka Meetha - Ramadan, and Chocoholic's Deep Dark Dream Chiffon Cake.

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