Double Chocolate Pumpkin Pie
Ingredients
- FOR THE CRUST: ⓘ
- 1-1/2 cup All-purpose Flour ⓘ
- 1/4 cups Sugar ⓘ
- 2 Tablespoons Unsweetened Cocoa Powder
- 1/2 teaspoons Salt ⓘ
- 1-1/2 stick Unsalted Butter, Chilled And Cut Into 1" Pieces ⓘ
- 6 Tablespoons Ice Cold Water ⓘ
- FOR THE FILLING: ⓘ
- 8 ounces, weight Semi-Sweet Chocolate Chips ⓘ
- 4 Tablespoons Unsalted Butter ⓘ
- 3 whole Eggs ⓘ
- 3/4 cups Sugar ⓘ
- 1 can (15 Oz. Size) Unsweetened Pumpkin Puree ⓘ
- 1 can (12 Oz. Size) Evaporated Milk ⓘ
Instructions
- Make the dough by adding the flour, sugar, cocoa powder, salt and butter to the bowl of a food processor. Pulse a few times until the mixture resembles coarse crumbs. With the machine running, slowly add the ice water and continue mixing just until the mixture forms into a dough ball. Wrap in plastic and refrigerate for at least one hour.
- Preheat the oven to 350 F.
- Place the chocolate chips and butter in a bowl over a pot of simmering water (creating a double boiler) but make sure the bowl doesn't touch the water. Keeping the flame on medium low, gently stir until the chocolate and butter have melted. Set aside to cool.
- Add the eggs, sugar, pumpkin puree, milk, flour, cinnamon, nutmeg and salt to a bowl and whisk together. I used a hand mixer. When the chocolate has cooled, set aside 1/4 cup of it and stir the rest into the pumpkin batter.
- Cut 1/4 of the dough and set aside. Roll out the remaining dough to about a 12" circle and drape into a 10" deep pie dish. Shape the edges however you like but I used a fork to make a simple flat edge.
- Pour the batter into the prepared pie dish.
- Roll out the remainder of the dough and use a small cutter to create shapes (I used small leaves). Brush a bit of cream along the edges of the dough so that the shapes will adhere and press the leaves onto the edges of the pie crust. Bake for 45 - 55 minutes or until the pie is set. Remove from oven.
- Allow to cool to room temperature, warm the reserved melted chocolate in the microwave for a few seconds and drizzle over the top of the pie.
Nutrition & Diet Analysis (per serving)
1178
kcal
59% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).