Find a new holiday classic in this smooth and creamy Chocolate Pumpkin French Silk Pie - a French Silk pie base topped with pumpkin pie mousse and nestled in a cinnamon pecan crust. Hey, taste buds – fall is here!
In a medium mixing bowl, combine crust ingredients. Use a pastry cutter or your fingers to massage them together until coarse crumbs form. Alternatively, you can pulse them together in a food processor.
Press into prepared pie plate, using fingers or the base of a glass to evenly form crust
Bake for 20-25 minutes or until crust is golden brown; cool.
French Silk layer
In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy.
With the mixer running, pour cooled melted chocolate into the fluffy butter sugar mixture. Add vanilla and cocoa powder and mix until incorporated; scrape sides of bowl as necessary.
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!
Pour filling into cooled pie crust and place in refrigerator, chilling until set, about 2 hours.
Pumpkin Chiffon layer
In a clean stand mixer bowl fitted with paddle, beat cream cheese until softened. Add pudding mix, pumpkin puree, cinnamon, and spice and mix until well blended.
Fold in whipped cream carefully with a spatula until mixture is incorporated and fluffy.
Remove pie from fridge and spoon pumpkin layer on top of chocolate layer, carefully spreading to cover the pie.
Cover with plastic wrap and refrigerate pie for at least 4 hours to set, and up to 2 days before serving.
When ready to serve, decorate with whipped cream and chocolate curls or sprinkles.
Notes
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.