Chocolate Pumpkin Pie with Chocolate Pie Crust
Just when you thought the classic pumpkin pie couldn’t get better, this Chocolate Pumpkin Pie with chocolate pie crust will soon be your family’s favorite pie for the holidays!
Servings 8
Calories 449kcal
Ingredients
- 1 ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 2 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup extra virgin olive oil
- ¼ cup water
- 2 cup pumpkin purée
- 3 large eggs
- 1 cup light brown sugar packed
- 1 tablespoon cornstarch
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 ½ cup heavy cream
- 1 ½ oz dark chocolate chips melted
Instructions
- Preheat oven to 375ºF.
- In a large bowl, whisk together flour, cocoa powder, sugar and ½ teaspoon 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 ½ centimeter 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 ½ teaspoon salt.
- Whisk in heavy cream until combined.
- Reserved ½-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.
Notes
Serving Suggestions: Serve alone, with pomegranate arils, whipped cream or some vanilla ice cream.
TO STORE: Store any leftover pie in an airtight container and refrigerate for up to 4 days.
TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months
Nutrition
Serving: 1g | Calories: 449kcal | Carbohydrates: 47g | Protein: 6g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Cholesterol: 96mg | Sodium: 273mg | Fiber: 3g | Sugar: 25g
