Chocolate Pumpkin Pie Recipes

Steps:

• Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
• In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
• In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
• Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
• Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
• In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.

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.

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.

Steps:

• Place the butter in the top of a double boiler set over barely simmering water.
• When the butter is partially melted, add the chocolate.
• Heat for 5-7 minutes, or until melted; then whisk until smooth.
• Remove the top of the double boiler and set aside to partially cool.
• Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
• Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
• Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
• Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
• Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
• Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
• Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
• Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
• Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
• When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
• Immediately shake and tilt the pie to cover it with the topping.
• Return the pie to the rack and let cool completely.
• Cover loosely with foil and refrigerate for at least 4 hours.
• Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.

Steps:

• Microwave 3 oz. chocolate and 1 cup COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until well blended. Spread onto bottom of crust.
• Beat next 5 ingredients in medium bowl with whisk 2 min. Stir in 1-1/2 cups of remaining COOL WHIP; spread over layer in crust.
• Refrigerate 1 hour. Meanwhile, use remaining chocolate to make curls. (See Tip.) Top pie with remaining COOL WHIP and chocolate curls just before serving.

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.

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.

Steps:

• Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
• Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
• In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
• Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.