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 chocolate olive oil pie 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!
So are you a pumpkin pie purist or do you look to sneak in chocolate into anything and everything like me?!
- 1 2/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 2 TBS granulated sugar
- 1 tsp salt
- 1/2 cup extra virgin olive oil
- 1/4 cup water
- 2 cup pumpkin purée
- 3 large eggs
- 1 cup light brown sugar, packed
- 1 TBS cornstarch
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1 1/2 cup heavy cream
- 1 1/2 oz dark chocolate chips, melted
Preheat oven to 375ºF.
In a large bowl, whisk together flour, cocoa powder, sugar and 1/2 tsp salt.
Using a rubber spatular, mix in olive oil.
Stir in water.
Transfer chocolate dough to a silicone mat and gently knead into a round disk. If you do not have silicone mats, you can also use parchment paper.
Place another silicone mat over the dough and roll into a 12-inch circle, approximately 1-2 centimeters thick.
Carefully lift silicone mat holding the galette dough, turn upside down and gently place in 9-inch pie pan.
Working slowly and carefully, press dough into pie pan, crimping the ends as you desire, removing excess dough as needed.
In a medium-sized bowl, whisk together pumpkin, eggs and brown sugar until combined.
Whisk in cornstarch, cinnamon, ginger, nutmeg, cloves and 1/2 tsp salt.
Whisk in heavy cream until combined.
Reserved 1/2-cup of pumpkin pie batter in a small bowl and whisk in melted chocolate.
Place prepared pie pan on a baking sheet and slowly pour pumpkin batter into the pie shell.
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.
Bake until the center of the pie is set, when a toothpick inserted in the center comes out clean, 50-60 minutes.
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.
Serving Suggestions: Serve alone, with pomegranate arils, whipped cream or some vanilla ice cream.
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Amount Per Serving: Calories: 449 Total Fat: 27g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 96mg Sodium: 273mg Carbohydrates: 47g Net Carbohydrates: 0g Fiber: 3g Sugar: 25g Sugar Alcohols: 0g Protein: 6g