- 8
- 20 mins
- 95 mins
Ingredients
- Pie Crust (makes 2 pie crust)
- 14 tablespoons butter, softened
- 1 egg
- 2 cups flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup water
- Fudge Layer
- 1/2 cup butter
- 2 ounces unsweetened chocolate bars or chips
- 1 cup sugar
- 2 eggs, beaten
- 1 teaspoon vanilla
- Pumpkin Layer
- 1 x 15 ounce can of pumpkin
- 1 x 14 ounce can of sweetened condensed milk
- 2 eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Preparation
Step 1
Pie Crust (makes 2 pie crust)
In a mixing bowl, add flour, butter, sugar, and salt. Using a pastry cutter blend all together. Mix in water and egg and blend until well combined. Flour the counter and knead the dough for a few minutes. Divide dough in half and roll out right away for use, or wrap in plastic and store in fridge until ready to use.
When ready, roll out 1 pie crust and place in pie pan.
Prepare fudge layer.
Melt together chocolate and butter. I do this over the stop top, but you could do in the microwave as well. When melted, remove from heat and stir in sugar and beaten eggs. Stir until well combined and no visible egg. Pour into unbaked pie shell.
Prepare pumpkin layer.
In a medium mixing bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, nutmeg and ginger. Stir until well combined and pour over fudge layer in unbaked pie shell.
Place in oven at 425 for 15 minutes. When 15 minutes is over, reduce oven temp to 350 and bake for another 60-65 minutes or until the center of the pie is not wiggly. Do not remove pie from oven when reducing heat. Remove from oven and let it completely cool.
Top with fresh whipped cream and serve.