PUMPKIN PIE WITH CHOCOLATE CRUST RECIPES

PUMPKIN CREAM PIE IN A CHOCOLATE CRUST RECIPE - MELIS…

Pumpkin Cream Pie in a Chocolate Crust Recipe - Melis… image

Cookbook author Melissa Clark likes pumpkin pie, but she likes making it in new and unexpected ways. Here she bakes a silky pumpkin custard in a crispy chocolate cookie crust, then dollops the pie with a tangy crème fraîche topping. Slideshow: More Pie and Tart Recipes

Provided by Melissa Clark

Categories Pies

Total Time 2 hours 15 minutes

Yield 8 to 10

Number Of Ingredients 18

Ingredients

8 ounces chocolate wafer cookies (33 cookies)
1 stick unsalted butter (melted)
2 tablespoons sugar
1 pure pumpkin puree (5-ounce can)
¾ cup heavy cream
2 eggs (large)
1 tablespoon bourbon (brandy or apple cider)
½ cup light brown sugar (packed)
1 teaspoon fresh ginger (finely grated peeled)
1?½ teaspoons ground ginger
1?½ teaspoons ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon nutmeg (grated)
? teaspoon allspice (ground)
1 cup crème fraîche
½ cup heavy cream
2 tablespoons confectioners sugar
Chocolate curls (see Note for garnish)

Steps:

Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.
Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool.
Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.
Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve.

CHOCOLATE PUMPKIN PIE RECIPE | SOUTHERN LIVING

Chocolate Pumpkin Pie Recipe | Southern Living image

Everything you love about about chocolate torte and pumpkin pie all in one delicious package.

Provided by Pam Lolley

Total Time 7 hours 10 minutes

Prep Time 10 minutes

Number Of Ingredients 17

Ingredients

1?½ cups finely ground chocolate graham cracker crumbs (from 12 graham cracker sheets)
6 tablespoons (3 ounces) unsalted butter, melted
¼ cup granulated sugar
1 teaspoon kosher salt
¼ teaspoon pumpkin pie spice
Baking spray with flour
¾ cup semisweet chocolate chips
3 tablespoons unsalted butter, cut into small cubes
1 (15-ounce) can pumpkin
3 large eggs
1 cup half-and-half
½ cup granulated sugar
2 teaspoons cornstarch
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 teaspoon pumpkin pie spice
Sweetened whipped cream

Steps:

Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, butter, sugar, salt, and pumpkin pie spice in a medium bowl. Press crumb mixture into bottom and up sides of pie plate. Bake in preheated oven until firm, 10 to 12 minutes. Transfer pie plate to a wire rack to cool while preparing filling.
Prepare the Filling: Combine chocolate chips and butter in a large microwavable bowl. Microwave on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring every 30 seconds; set aside.
Whisk together pumpkin, eggs, half-and-half, sugar, cornstarch, vanilla, salt, and pumpkin pie spice in a medium bowl until thoroughly combined. Whisk one-third of pumpkin mixture into melted chocolate mixture until combined. Whisk in remaining two-thirds pumpkin mixture until thoroughly combined.
Place prepared piecrust on a rimmed baking sheet. Carefully pour pumpkin mixture into piecrust. Bake in preheated oven until center is set but still a little jiggly, 50 to 55 minutes. Transfer pie to a wire rack and cool completely, about 2 hours. Cover and chill until completely chilled, at least 4 hours or up to 24 hours. Serve with sweetened whipped cream, if desired.

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