CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST

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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.

ZombyCat
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.
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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
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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