Pumpkin / Chocolate Pie

Pumpkin / Chocolate Pie

Pumpkin / Chocolate Pie
Pumpkin / Chocolate Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients for crust (or use store-bought crust)

  • 2

    cups finely ground graham cracker crumbs (about 16 crackers)

  • 6

    tablespoons unsalted butter, melted

  • 1

    tablespoon granulated sugar

  • 2

    tablespoons packed light-brown sugar

  • 1/2

    teaspoon coarse salt

  • 1/2

    teaspoon ground cinnamon

  • For filling:

  • 3

    ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

  • 6

    ounces semi-sweet chocolate (preferably 55 percent cacao), chopped

  • 1

    can (15 OZ) solid packed pumpkin

  • 3/4

    cup packed light brown sugar

  • 3

    large eggs

  • 1

    Tbls. cornstarch

  • 1

    tsp. vanilla

  • 1 1/2

    tsp. course salt

  • 3/4

    tsp. cinnamon

  • 3/4

    tsp.ginger

  • 1/4

    tsp. nutmeg

  • Pinch ground cloves

  • 1

    oz. milk chocolate , melted

Directions

Step 1: Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes. Step 2: Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate - about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees. Step 3: For filling: In a large heatproof bowl, set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat. Step 4: Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Wisk the remaining pumpkin mixture until completely incorporated. Stem 5: Transfer pie dish to a baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, about 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

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