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.
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ZombyCat
[email protected]This pie was delicious! The crust was crispy and the filling was rich and chocolatey. The pumpkin seeds added a nice crunch and the gingersnap flavor was a nice touch. I will definitely be making this pie again!
kudakwashe sanyika
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was rich and creamy. I used semisweet chocolate chips instead of dark chocolate chips and it was perfect. I will definitely be making this pie again!
IDK A fake name
[email protected]I loved this pie! The crust was flaky and the filling was rich and creamy. The chocolate and pecans were a perfect combination. I will definitely be making this pie again.
Ha ubayda
[email protected]This pie was delicious! The crust was crispy and the filling was rich and chocolatey. The pumpkin seeds added a nice crunch and the gingersnap flavor was a nice touch. I will definitely be making this pie again!
Umayanga Hasitha
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was rich and creamy. I used semisweet chocolate chips instead of dark chocolate chips and it was perfect. I will definitely be making this pie again!
Harris Khan
[email protected]I loved this pie! The crust was flaky and the filling was rich and creamy. The chocolate and pecans were a perfect combination. I will definitely be making this pie again.
Joy Ukuesa
[email protected]This pie was delicious! The crust was crispy and the filling was rich and chocolatey. The pumpkin seeds added a nice crunch and the gingersnap flavor was a nice touch. I will definitely be making this pie again!
arhum ali
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was rich and creamy. I used semisweet chocolate chips instead of dark chocolate chips and it was perfect. I will definitely be making this pie again!
Ebenezer Essel
[email protected]I loved this pie! The crust was flaky and the filling was rich and creamy. The chocolate and pecans were a perfect combination. I will definitely be making this pie again.
Md mehedul Pk
[email protected]This pie was delicious! The crust was crispy and the filling was rich and chocolatey. The pumpkin seeds added a nice crunch and the gingersnap flavor was a nice touch. I will definitely be making this pie again!
Sushma Kafle
[email protected]I was hesitant to try this recipe because I'm not a big fan of pumpkin seeds, but I'm so glad I did! The pumpkin seeds added a nice crunch and flavor to the pie. The chocolate and pecans were also a great combination. I will definitely be making this
Maytham Ameir
[email protected]This pie was easy to make and turned out great! The crust was flaky and the filling was rich and creamy. I used dark chocolate chips instead of semisweet chocolate chips and it was perfect. I will definitely be making this pie again!
Shantrell.
[email protected]I love this recipe! The gingersnap crust is a nice twist on the classic chocolate pecan pie. The pumpkin seeds add a nice crunch and the chocolate and pecans are the perfect combination. I've made this pie several times and it's always a hit.
Kato Sulaim
[email protected]This pie was a hit at our Thanksgiving gathering! The combination of chocolate, pecans, pumpkin seeds, and gingersnap crust was unique and delicious. The crust was perfectly crispy and the filling was rich and flavorful. I will definitely be making t