Chocolate Pumpkin Pie

By rebecca78

AKA Pumpkin Spice Latte pie. Inspired by Martha Stewart’s Triple Chocolate Pumpkin Pie. Crust from Desserts By The Yard by Sheri Yard.

Ingredients

• Crust (Recipe makes enough for two pies)
• 2 1/2 cups flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 tablespoon white wine vinegar or apple cider vinegar
• 16 tablespoons (2 sticks) butter, cut into small pieces
• 1/2 cup ice water
• Filling (for one pie)
• 6 ounces semi-sweet chocolate chips
• 4 tablespoons unsalted butter, cut into pieces
• 15 ounces (1 can) pumpkin puree
• 1 can (12 ounces) evaporated milk
• 3 large eggs
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 1 tablespoon corn starch
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 cup milk chocolate chips, melted (can substitute semi-sweet if desired)

Details

Servings 12
Adapted from espressoandcream.com

Preparation

Step 1

Preheat oven to 350°F. In the bowl of a food processor, combine the flour, sugar and salt. Add the butter and pulse with on-off turns until the mixture resembles a coarse meal. Combine the vinegar and ice water. Slowly add the ice water to the flour-butter mixture and pulse with on-ff turns until the mixture just comes together. Divide into two portions and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Meanwhile, prepare the filling. In a medium saucepan over medium heat, combine the butter and chocolate chips. Melt, stirring frequently, until chocolate and butter are melted and smooth. Remove from heat.

In a second bowl, combine the remaining ingredients except the milk chocolate chips. Stir until well combined and smooth. Add the chocolate-butter mixture to the pumpkin mixture, stirring until smooth and well combined.

Remove one of the dough portions from the fridge. Roll out onto a lightly floured surface into a 1/4-inch thick circle. Transfer to a 9-inch pie pan. Crimp the edges with your fingers. Pour the filling mixture into the unbaked pie shell. Bake for 55 to 60 minutes, or until the edges are set and the center is still slightly jiggly. Cool for 30 minutes on wire rack. Refrigerate for at least 8 hours or overnight. Before serving, drizzle with the melted milk chocolate.