Double Chocolate Pumpkin Pie for Your Holiday Table {Video}

Just when you thought the classic pumpkin pie couldn’t get better, this Double Chocolate Pumpkin Pie will soon be your family’s favorite pie for the holidays! Sponsored by Davidson’s Safest Choice Eggs.

This is the time of year where life seems to whizz right by. Between soccer, scouts, school and numbers other activities, I am barely keeping my head afloat. We survived Halloween and heading full force into Thanksgiving. Apparently I’m hosting the meal this year, so I better get to work!

I am definitely of the opinion that everything tastes better with chocolate. So it should taste doubly better (is that a word?) if you double the chocolate, right?

Last week I shared my Raspberry Chocolate Galette, with the chocolate pie crust. Today I am using that same pie crust for my Double Chocolate Pumpkin Pie.

Pumpkin pie is a HUGE family favorite in my house. One pie barely lasts 24 hours with my crew. The minute pumpkin is in season, we start noshing on pumpkin pie. Who can wait for Thanksgiving to indulge?

So why not make this holiday classic even better and bake it in a chocolate pie crust?

Oh, it was better. But I went an extra step and added chocolate swirls into the pumpkin pie. Oh, yeah, MUCH better.

Oops – was there a bite missing?

For those of you with a  real chocolate hankering, feel free to drizzle some chocolate ganache over your pie. We prefer a sprinkling of pomegranate on top our pie. This crust works well as a galette, a traditional pie crust, or even as a tart crust.

My husband is still a classic pumpkin pie enthusiast, not so much a chocolate fan. So I will make him a plain pumpkin pie for Thanksgiving. But the rest of us will be thoroughly enjoying this Double Chocolate Pumpkin Pie!

Double Chocolate Pumpkin Pie

Author:

Laura Bashar

A chocolate pie shell made with olive oil if filled with silky pumpkin pie and chocolate swirls, making this a show-stopper of a holiday pie! Recipe by Laura Bashar of Family Spice

Ingredients:

• 1 2/3 cup all-purpose flour
• 1/3 cup cocoa powder, unsweetened
• 2 TBS granulated sugar
• 1 tsp salt
• 1/2 cup extra virgin olive oil
• 1/4 cup water
• 2 cup pumpkin purée
• 3 eggs, large
• 1 cup brown sugar, light, packed
• 1 TBS cornstarch
• 1 1/2 tsp cinnamon, ground
• 1/2 tsp ginger, ground
• 1/4 tsp nutmeg, ground
• 1/8 tsp cloves, ground
• 1 1/2 cup heavy cream
• 1 1/2 oz chocolate chips, dark, melted

Directions:

1. Preheat oven to 375ºF.
2. In a large bowl, whisk together:
• 1 2/3 cup all-purpose flour
• 1/3 cup cocoa powder, unsweetened
• 2 TBS granulated sugar
• 1/2 tsp salt
3. Using a rubber spatular, mix in:
• 1/2 cup extra virgin olive oil
4. Stir in:
• 1/4 cup water
5. Transfer chocolate dough to a silicone mat and gently knead into a round disk.
6. Place another silicone mat over the dough and roll into a 12-inch circle, approximately 1-2 centimeters thick.
7. Carefully lift silicone mat holding the galette dough, turn upside down and gently place in 9-inch pie pan.
8. Working slowly and carefully, press dough into pie pan, crimping the ends as you desire, removing excess dough as needed.
9. In a medium-sized bowl, whisk together until combined:
• 2 cup pumpkin purée
• 3 eggs, large
• 1 cup brown sugar, light , packed
10. Whisk in:
• 1 TBS cornstarch
• 1 1/2 tsp cinnamon, ground
• 1/2 tsp salt
• 1/2 tsp ginger, ground
• 1/4 tsp nutmeg, ground
• 1/8 tsp cloves, ground
11. Whisk in until combined:
• 1 1/2 cup heavy cream
12. Reserved 1/2-cup of pumpkin pie batter in a small bowl and whisk in:
• 1 1/2 oz chocolate chips, dark , melted
13. Place prepared pie pan on a baking sheet and slowly pour pumpkin batter into the pie shell.
14. Using a spoon drizzle chocolate pumpkin batter in random swirls into the pumpkin batter. You can also use a knife or toothpick to mix the swirls together.
15. Bake until the center of the pie is set, when a toothpick inserted in the center comes out clean, 50-60 minutes.
16. Allow pie to cool at least 3 hours prior to serving to completely set. You can also refrigerate pie over night and serve the next day.

Notes:

Serving Suggestions: Serve alone, with pomegranate arils, whipped cream or some vanilla ice cream.

Prep Time: 30 mins

Yield: Serves 8

Cook Time: 60 mins

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Disclosure: As I am part of the Darling Dozen, I did receive a stipend from Davidson’s Safest Choice Eggs™ to develop a recipe using their pasteurized eggs. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.