Chocolate Pumpkin Chiffon Pie

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If you like pumpkin pie, you will love this light and fluffy pie. this pie combines two favorites - pumpkin and chocolate. how can you go wrong! to save a little time, you can use a ready made chocolate graham cracker pie crust.

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Steps

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Crust: in a medium-size bowl , stir melted butter into cookie crumbs until moistened.

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Press into the bottom and up the sides of a 9-inch deep-dish pie plate.

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Refrigerate until ready to fill.

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Filling: in a small glass measuring cup , sprinkle gelatin over water.

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Let stand.

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In a heavy-bottomed medium-size saucepan , whisk together pumpkin puree , evaporated milk , brown sugar , egg yolks , pumpkin pie spice and salt until smooth.

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Cook over medium heat , whisking , for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer.

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Continue stirring over low heat for 3 minutes , maintaining 140 degrees.

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Microwave gelatin mixture on high for 10 seconds , until melted.

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Whisk into the pumplin mixture and remove from heat.

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Pour filling into a large bowl.

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Set into a larger bowl of ice water and cool for 10 to 12 minutes , stirring occasionally , until the consistency of honey.

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Whip cream on medium high until stiff peaks form.

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Gently fold into the cooled pump.

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Ingredients

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unsalted butter, oreo cookies, unflavored gelatin, water, pumpkin puree, evaporated milk, light-brown sugar, egg yolks, pumpkin pie spice, salt, heavy cream, chocolate curls