Best 2 Chocolate Pumpkin Pecan Pie Recipes
Discover the delectable fusion of chocolate, pumpkin, and pecan in our exploration of the ultimate chocolate pumpkin pecan pie recipe! Indulge in a symphony of flavors as we guide you through the process of crafting this irresistible dessert. From selecting the finest ingredients to perfecting the baking techniques, we'll unveil the secrets to achieving a golden crust, a velvety smooth filling, and a harmonious balance of flavors that will tantalize your taste buds. Get ready to embark on a culinary journey that will leave you craving more of this extraordinary treat!
Here are our top 2 tried and tested recipes!
CHOCOLATE PUMPKIN PECAN PIE
This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.
Provided by Yoly
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
- Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
- Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
- Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
- Bake in the preheated oven until pie is set, 55 to 65 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 42.8 g, Cholesterol 77.5 mg, Fat 20.5 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 437.7 mg, Sugar 24.7 g
CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Provided by Anna Stockwell
Categories Chocolate Dessert Thanksgiving Kid-Friendly Pecan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
- Make the filling:
- Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
- Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
- Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
- Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
- Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
- Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
Tips:
- Make sure your chocolate, pumpkin, and butter are at room temperature before you start baking. This will help them blend together more easily and create a smooth, creamy filling.
- Use good quality chocolate. The better the chocolate, the better your pie will taste. Look for chocolate with a high cocoa content (70% or higher).
- Don't overmix the filling. Overmixing can make the filling tough and dense. Mix just until the ingredients are well combined.
- Bake the pie in a preheated oven. This will help ensure that the pie bakes evenly.
- Let the pie cool completely before serving. This will allow the filling to set and firm up.
Conclusion:
Chocolate Pumpkin Pecan Pie is a delicious and festive dessert that is perfect for Thanksgiving, Christmas, or any other special occasion. With its rich chocolate flavor, creamy pumpkin filling, and crunchy pecan topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give Chocolate Pumpkin Pecan Pie a try. You won't be disappointed!
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