Pumpkin Chiffon French Silk Pie w/ Recipe


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Pumpkfrsilp - Pies
5.00 LBS
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Pumpkin Chiffon French Silk Pie

Prep Time: 30 minutes

Total Time: 4 hours, 30 minutes

Yield: 8

Serving Size: 1 slice


A classic smooth and creamy chocolate French Silk, topped with a pumpkin pie mousse and nestled in a cinnamon pecan crust. Hey, taste buds – fall is here!


Cinnamon Pecan Crust
    • 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
French Silk layer
    • 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
Pumpkin Chiffon layer
  • 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


Cinnamon Pecan Crust
    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.
French Silk layer
    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
Pumpkin Chiffon layer
  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


Note: Raw eggs are used in this Pumpkin Chiffon French Silk Pie; they should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.