Pumpkin Chiffon French Silk Pie w/ Recipe

Ingredients

• 1/2 cup (1 stick) unsalted butter, grated
• 1 1/3 cups all-purpose flour
• 1/4 cup packed brown sugar
• 1/3 cup pecan halves, coarsely ground
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 oz. unsweetened chocolate, melted & cooled
• 1 teaspoon vanilla extract
• 2 tablespoons cocoa powder
• 2 large eggs

• 4 oz. cream cheese, softened
• 1/2 package vanilla instant pudding mix
• 8 oz. pumpkin puree
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 4 oz. whipped cream
• whipped creamfor garnish
• chocolate jimmies/curls

Instructions

1. Preheat oven to 325 degrees
2. Butter a 9 inch pie plate
3. Combine crust ingredients in a medium mixing bowl,
4. Combine with pastry cutter or fingers until coarse crumbs form
5. Press into prepared pie plate, using fingers or the base of a glass to evenly form crust
6. Bake for 20-25 minutes or until crust is golden brown; cool.

1. In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy
2. With the mixer running, pour cooled melted chocolate into the fluffy butter sugar mixture
3. Add vanilla and cocoa powder and mix until incorporated; scrape bowl
4. Add eggs one at a time, beating at medium-high speed for a full 5 minutes between each egg - use the pouring shield! It will get messy!
5. Pour filling into cooled pie crust and place in refrigerator

1. In a clean stand mixer bowl fitted with paddle, beat cream cheese until loosened
2. Add pudding mix, pumpkin puree, cinnamon, and spice and mix until well blended
3. Fold in whipped cream carefully with a spatula until mixture is incorporated and fluffy
4. Remove pie from fridge and spoon pumpkin layer on top of chocolate layer, carefully spreading to cover the pie
5. Cover with plastic wrap and refrigerate pie for at least 4 hours to set, and up to 2 days before serving
6. When ready to serve, decorate with whipped cream and chocolate jimmies/curls

Notes