Best 14 Chocolate Pumpkin Pie Recipes

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Chocolate pumpkin pie is a delicious and decadent dessert that is perfect for any occasion. It is made with a combination of chocolate and pumpkin, and it has a creamy, smooth texture. The chocolate and pumpkin flavors are perfectly balanced, and the pie is not too sweet or too tart. Chocolate pumpkin pie is a great way to use up leftover pumpkin puree, and it is also a fun and easy dessert to make.

Let's cook with our recipes!

CHOCOLATE MARSHMALLOW PUMPKIN PIE



Chocolate Marshmallow Pumpkin Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 12 servings

Number Of Ingredients 9

6 ounces semisweet chocolate, broken into pieces
3/4 cup heavy cream
1/2 teaspoon vanilla extract
One 7-ounce container marshmallow cream
4 tablespoons (1/2 stick) butter, at room temperature
2 cups heavy cream
1 cup confectioners' sugar
1 store-bought pumpkin pie
Seasonal chocolate lollipops, for decorating

Steps:

  • For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined.
  • For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds.
  • In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth.
  • For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes.
  • Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream.

PUMPKIN ICE CREAM PIE WITH CHOCOLATE-ALMOND BARK AND TOFFEE SAUCE



Pumpkin Ice Cream Pie with Chocolate-Almond Bark and Toffee Sauce image

Provided by Sarah Patterson Scott

Categories     Milk/Cream     Food Processor     Microwave     Chocolate     Dessert     Bake     Christmas     Thanksgiving     Kid-Friendly     Frozen Dessert     Almond     Spice     Pumpkin     Fall     Family Reunion     Cinnamon     Christmas Eve     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 27

Crust:
12 whole graham crackers (about 7 ounces)
1/4 cup sugar
7 tablespoons unsalted butter, melted
Filling:
1 cup canned pure pumpkin
3/4 cup (packed) golden brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon salt
2 quarts premium vanilla ice cream
Bark, sauce, and topping:
Nonstick vegetable oil spray
6 ounces bittersweet or semisweet chocolate, chopped
1/2 cup slivered almonds, toasted, coarsely chopped
1 cup (packed) golden brown sugar
1/4 cup dark corn syrup
3 tablespoons water
3 tablespoons unsalted butter
2 cups chilled heavy whipping cream, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons sugar

Steps:

  • For crust:
  • Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
  • For filling:
  • Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
  • For bark, sauce, and topping:
  • Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
  • Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
  • Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 20

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
2 to 3 tablespoons water, ice cold
6 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, very finely chopped
4 tablespoons unsalted butter, cut into small pieces
One 14-ounce can pumpkin puree
One 12-ounce can evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
Pinch salt
Shaved chocolate, for garnish

Steps:

  • For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
  • Preheat the oven to 425 degrees F.
  • Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
  • Lower the oven to 325 degrees F.
  • For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
  • In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

TRIPLE-CHOCOLATE PUMPKIN PIE



Triple-Chocolate Pumpkin Pie image

A hidden layer of bittersweet chocolate coats the crumb crust, semisweet imparts a silken smoothness to the customary custard, and a drizzle of milk chocolate on top teases the eye -- and the appetite.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 21

2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  • Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  • Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  • Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  • Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

CHOCOLATE PUMPKIN PECAN PIE



Chocolate Pumpkin Pecan Pie image

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

1 (15 ounce) can pumpkin puree
3 large eggs, at room temperature
½ cup white sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon salt
3 ounces semisweet chocolate (such as Baker's®), chopped
1 tablespoon unsalted butter, melted
¼ cup brown sugar
¼ cup dark corn syrup (such as Karo®)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 (9 inch) deep-dish pie crust
24 pecan halves (optional)

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 PUMPKIN PUDDING PIE



Chocolate Pumpkin Pudding Pie image

Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!

Provided by Bibi

Categories     Fruits and Vegetables     Vegetables     Squash

Time 4h20m

Yield 8

Number Of Ingredients 15

½ cup white sugar
½ cup light brown sugar
2 tablespoons cornstarch
1 ½ teaspoons kosher salt
¾ teaspoon ground cinnamon
¾ teaspoon pumpkin pie spice
1 pinch ground cloves
1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 egg yolks
4 ounces bittersweet baking chocolate, finely minced
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons sweetened whipped cream

Steps:

  • Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
  • Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
  • Garnish with whipped cream.

Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.9 g, Cholesterol 129.7 mg, Fat 23.6 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 10.5 g, Sodium 736.8 mg, Sugar 45 g

CHOCOLATE MOUSSE PUMPKIN PIE



Chocolate Mousse Pumpkin Pie image

In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

1 cup canned pumpkin
2 cups miniature marshmallows
1/2 cup milk chocolate chips
1/2 cup miniature semisweet chocolate chips
1 carton (12 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Additional miniature semisweet chocolate chips, optional

Steps:

  • In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.

Nutrition Facts : Calories 379 calories, Fat 19g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST



Chocolate, Pecan, and Pumpkin Seed Pie With Gingersnap Crust image

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

For the crust:
20 gingersnaps (about 4 1/2 ounces)
3/4 cup raw pecans (about 3 ounces)
1 tablespoon (packed) light brown sugar
1/8 teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
For the filling:
1 1/2 cups pecan halves (about 6 ounces)
1/2 cup raw pumpkin seeds
6 tablespoons unsalted butter
3 ounces unsweetened chocolate, coarsely chopped
1/4 cup heavy cream
4 large eggs
1/2 cup (packed) light brown sugar
1/2 teaspoon kosher salt
1/4 cup plus 1 tablespoon molasses
Special equipment:
A 9" pie pan (not deep dish), pastry brush

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.

PUMPKIN PIE-SPICED CHOCOLATE TRUFFLES



Pumpkin Pie-Spiced Chocolate Truffles image

This is a very classic chocolate truffle recipe, with truffles rolled directly in pumpkin pie spice. Semi-sweet chocolate is used for a rich flavor. Heavy cream is also used as a base ingredient.

Provided by Diana71

Categories     Desserts     Candy Recipes     Truffle Recipes

Time 1h25m

Yield 10

Number Of Ingredients 6

4 ounces semisweet baking chocolate, finely chopped
1 tablespoon softened butter
⅓ cup heavy cream
½ teaspoon pure vanilla extract
2 tablespoons pumpkin pie spice
1 teaspoon superfine sugar

Steps:

  • Place chocolate into a heat-proof bowl and drop butter on top.
  • Warm cream in a saucepan over medium-low heat to a simmer, just below boiling. Remove from heat and pour hot cream evenly over chopped chocolate and butter. Allow to sit for 5 minutes.
  • Stir chocolate until melted. Add vanilla extract and continue stirring until chocolate is completely melted. Pour chocolate into a flat and shallow dish. Freeze for 1 hour or place refrigerate for 1 to 2 hours.
  • Mix pumpkin pie spice with sugar in a small bowl. Scoop the set chocolate mixture into mounds the size of 1 to 2 teaspoons. Roll into balls and then roll into pumpkin pie spice mixture. Refrigerate until ready to serve.

Nutrition Facts : Calories 99.6 calories, Carbohydrate 7.8 g, Cholesterol 13.9 mg, Fat 7.8 g, Fiber 1 g, Protein 1 g, SaturatedFat 4.6 g, Sodium 11.8 mg, Sugar 6.1 g

RESA'S CHOCOLATE PEANUT BUTTER PUMPKIN PIE



Resa's Chocolate Peanut Butter Pumpkin Pie image

My husband and I came up with this recipe the other night since we were having a pumpkin carving party (making the pie for guests) and we also had our Halloween candy out. The pie was a big success. Our daughter's name is Teresa and we nickname her Resa (hence the name of the recipe).

Provided by TARAW411

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h10m

Yield 8

Number Of Ingredients 10

¾ cup white sugar, or to taste
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 eggs
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
8 miniature chocolate covered peanut butter cups, unwrapped
1 (9 inch) prepared graham cracker crust

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Whisk sugar, cinnamon, salt, ginger, and cloves together in a small bowl. Beat eggs together in a large bowl; stir in pumpkin and sugar mixture until just combined. Slowly pour evaporated milk into pumpkin mixture and stir until combined.
  • Arrange peanut butter cups, up-side down, into the graham cracker crust. Pour pumpkin mixture over peanut butter cups in pie crust.
  • Bake in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until a knife inserted in the center of the pie comes out clean, 40 to 50 minutes. Cool completely on a wire rack, about 2 hours. Serve immediately or refrigerate.

Nutrition Facts : Calories 360.9 calories, Carbohydrate 52 g, Cholesterol 60.7 mg, Fat 14.8 g, Fiber 2.5 g, Protein 7.5 g, SaturatedFat 5 g, Sodium 536.6 mg, Sugar 40.5 g

DOUBLE LAYER CHOCOLATE PUMPKIN MOUSSE PIE



Double Layer Chocolate Pumpkin Mousse Pie image

A delicious, decadent combination!! The flavor of pumpkin pie is always a hit, but this no-bake pumpkin pie shares the spotlight with another favorite flavor, rich and decadent chocolate!!

Provided by Chef mariajane

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 15

1 1/2 cups chocolate cookie crumbs
1 1/2 cups butter, melted
8 ounces bittersweet chocolate, chopped
2 tablespoons butter, softened
1 cup 35% cream
1 (250 g) package cream cheese, softened
1/2 cup light brown sugar, packed
1 cup pumpkin puree
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon clove
1 cup 35% cream
whipped cream (to garnish)
freshly grated nutmeg

Steps:

  • CRUST: In a bowl, combine cookie crumbs and butter until moistened. Pat evenly into bottom and up sides of 10-inch pie plate. Bake in 350F oven for about 10 minutes or until firm. Let cool.
  • CHOCOLATE GANACHE LAYER: In a bowl, place chocolate and butter. In a small saucepan bring cream to a boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled pie crust.
  • PLace in refrigerator for about 1 hour or until set.
  • PUMPKIN LAYER: Meanwhile, in large bowl, cream the cream cheese and sugar until fluffy. Beat in pumpkin puree, vanilla, cinnamon, ginger, and cloves until smooth.
  • Whip 1 cup whipping cream. Fold half of the cream into pumpking mixture untl light. Fold in remaining whipped cream until well combined.
  • Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm.
  • MAKE AHEAD: Cover and refrigerate for up to 2 days. Garnish with cream and nutmeg before serving.

Nutrition Facts : Calories 881.7, Fat 78.9, SaturatedFat 48.1, Cholesterol 229.6, Sodium 529.3, Carbohydrate 42.2, Fiber 0.3, Sugar 13.7, Protein 6.6

PUMPKIN-CHOCOLATE CHEESECAKE PIE



Pumpkin-Chocolate Cheesecake Pie image

I saw this in my Mom's Better Homes and Gardens magazine and I just had to write it down. It sounded so good.

Provided by michelles3boys

Categories     Cheesecake

Time 1h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 deep dish pie shell
12 ounces cream cheese, softened
1/4 cup sugar
1 egg, lightly beaten
3/4 cup semisweet chocolate, finely chopped
1 (15 ounce) can pumpkin
2/3 cup brown sugar
2 teaspoons pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half-and-half or 3/4 cup light cream
chopped chocolate (optional)

Steps:

  • Preheat oven to 450 degrees.
  • Line crust with double thickness of aluminum foil and bake for 8 minutes.
  • Remove foil and bake for 6 more minutes.
  • Cool the crust.
  • Reduce oven temperature to 375 degrees.
  • In medium mixing bowl combine cream cheese, 1/4 cup sugar and 1 egg; beat on low speed until smooth.
  • Spread cream cheese mixture in the cooled crust.
  • Sprinkle with the chopped chocolate.
  • In a bowl combine pumpkin, brown sugar and spice.
  • Stir in 4 eggs.
  • Gradually stir in half and half.
  • Slowly pour pumpkin mixture onto the chocolate layer.
  • Cover pie edge with foil so it will not burn.
  • Bake 60-65 minutes or until a knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Refrigerate within 2 hours.
  • Top with more chopped chocolate if desired.

Nutrition Facts : Calories 488.8, Fat 32.2, SaturatedFat 16.7, Cholesterol 171.5, Sodium 289.2, Carbohydrate 45.4, Fiber 3, Sugar 27.2, Protein 10.6

CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

This is for those of us chocoholics who do enjoy their pumpkin! The recipe was found in Mrs. Fields I Love Chocolate! Cookbook, 1994, Preparation time does not include the times needed for the dough to chill or the chocolate to chill & it also doesn't include the time for the pie to cool to room temperature or the time for the finished pie to chill!

Provided by Sydney Mike

Categories     Pie

Time 1h5m

Yield 1 9-inch pie, 8-10 serving(s)

Number Of Ingredients 20

1 cup all-purpose flour
1/4 teaspoon salt
6 tablespoons unsalted butter, cold
3 tablespoons ice water, as needed
1 cup light brown sugar, packed
1 tablespoon all-purpose flour
1 teaspoon all-purpose flour (yes, again)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg
1 large egg white
2 tablespoons vanilla extract
1 (15 ounce) can pumpkin puree, solid-pack, unsweetened
1 cup half-and-half
4 ounces semisweet chocolate, coarsely chopped
1/2 cup heavy cream
2 tablespoons granulated sugar

Steps:

  • FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
  • Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
  • When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
  • Refrigerate the pie plate while making the filling.
  • FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
  • In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
  • Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
  • Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
  • Remove from the oven & cool the pie on a wire rack until it is room temperature.
  • FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
  • In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
  • Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
  • Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
  • Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!

Nutrition Facts : Calories 451.5, Fat 25.9, SaturatedFat 15.9, Cholesterol 80.9, Sodium 195.8, Carbohydrate 53.1, Fiber 3.3, Sugar 31.1, Protein 6.7

TRIPLE CHOCOLATE PUMPKIN PIE



TRIPLE CHOCOLATE PUMPKIN PIE image

Categories     Chocolate     Dessert     Bake     Thanksgiving

Yield 12 people

Number Of Ingredients 24

Serves 12
FOR THE GRAHAM CRACKER CRUST
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
FOR THE FILLING
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Steps:

  • 1. Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes. 2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees. 3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat. 4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated. 5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Tips:

  • Prepare the Crust in Advance: For a flaky and flavorful crust, consider making it a day ahead and chilling it overnight. This allows the dough to rest and develop its gluten, resulting in a more tender texture.
  • Use High-Quality Chocolate: The chocolate in this pie is a key flavor component, so opt for a high-quality semisweet or bittersweet chocolate. This will ensure a rich and decadent taste.
  • Don't Overmix the Batter: Overmixing the batter can result in a tough and dense pie. Mix just until the ingredients are well combined to maintain a smooth and creamy texture.
  • Bake the Pie in a Water Bath: Baking the pie in a water bath helps regulate the temperature and prevents the crust from overcooking while ensuring the filling sets evenly.
  • Let the Pie Cool Completely: Before serving, allow the pie to cool completely. This helps the filling to firm up and prevents it from being runny. Chilling the pie overnight enhances the flavors and makes slicing easier.

Conclusion:

This Chocolate Pumpkin Pie is a delightful combination of two classic flavors, offering a rich and decadent treat. With its creamy chocolate filling, velvety pumpkin puree, and flaky crust, this pie is sure to be a hit at any gathering. By following these tips and using high-quality ingredients, you can create a truly exceptional dessert that will impress your friends and family. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create this unforgettable Chocolate Pumpkin Pie.

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