TRIPLE-CHOCOLATE PUMPKIN PIE
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
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 PIE
Make and share this Chocolate Pumpkin Pie recipe from Food.com.
Provided by Food.com
Categories Pie
Time 1h50m
Yield 1 9-inch pie
Number Of Ingredients 13
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.
Nutrition Facts : Calories 4998.5, Fat 246.1, SaturatedFat 83.3, Cholesterol 944.2, Sodium 3797, Carbohydrate 701.9, Fiber 38.8, Sugar 107.7, Protein 72.9
CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
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.
PUMPKIN-CHOCOLATE SLAB PIE
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 15 servings
Number Of Ingredients 14
Steps:
- Make the crust: Preheat the oven to 350˚ F. Combine the cookies, granulated sugar and salt in a food processor. Pulse until finely ground, then add the melted butter and pulse again until the mixture looks like wet sand. Transfer to an 11-by-17-inch rimmed baking sheet and press the mixture evenly into the bottom and up the sides. Bake until set and crisp, about 12 minutes. Transfer to a rack and let cool completely.
- Make the filling: Place the chocolate in a large bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming. Pour the cream over the chocolate and let stand until most of the chocolate melts, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the bottom of the crust; let set, about 10 minutes.
- Meanwhile, whisk 2 1/2 cups heavy cream, the pumpkin puree, granulated sugar, eggs, pie spice, vanilla and salt in a large bowl. Strain through a fine-mesh sieve into a separate bowl and pour over the chocolate layer. Bake until the pumpkin is set around the edges and puffs slightly in the middle, about 25 minutes. Transfer to the rack and let cool 20 minutes, then refrigerate until completely cooled, at least 2 hours.
- Make the topping: Beat the remaining 3/4 cup heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Cut the pie into 15 squares. Dollop some whipped cream onto each square and sprinkle with crushed cookies.
CHOCOLATE PUMPKIN PECAN PIE
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
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
PUMPKIN-CHOCOLATE CHEESECAKE PIE
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
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
NO-BAKE CHOCOLATE PUMPKIN PIE
As it does everything else, chocolate makes pumpkin pie better-and that's especially true in our creamy, nutmeg-and-cinnamon spiced no-bake pie.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 2.2643 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
More about "chocolate pumpkin pie recipes"
CHOCOLATE-PUMPKIN PIE RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (4)Category DessertServings 10Total Time 5 hrs 30 mins
- Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
- In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
- Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn’t dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
CHOCOLATE-SWIRLED PUMPKIN PIE RECIPE - GRACE PARISI
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 1
- Preheat the oven to 350°. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.
- Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.
- In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Working near the oven, pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.
CHOCOLATE CHIP PUMPKIN PIE RECIPE - PIZZAZZERIE
From pizzazzerie.com
CHOCOLATE PUMPKIN PIE - TABLE FOR SEVEN | FOOD FOR EVERYDAY
From ourtableforseven.com
CHOCOLATE PUMPKIN PIE FROM CHEF SYMON - MACHEESMO
From macheesmo.com
EASY PALEO CHOCOLATE PUMPKIN PIE RECIPE - ELANA'S PANTRY
From elanaspantry.com
DEVIL'S CHOCOLATE PUMPKIN PIECAKEN - DUNCAN HINES CANADA®
From duncanhines.ca
CHOCOLATE PUMPKIN PIE RECIPE | MICHAEL SYMON | COOKING CHANNEL
From cookingchanneltv.com
CHOCOLATE AND PUMPKIN PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
CHOCOLATE PUMPKIN PIE - VEG KITCHEN
From vegkitchen.com
CREAMY CHOCOLATE PUMPKIN PIE + VIDEO | KEVIN IS COOKING
From keviniscooking.com
CHOCOLATE PUMPKIN PIE - DOUBLE LAYER PUMPKIN PIE RECIPE
From cupcakeproject.com
DARK CHOCOLATE PUMPKIN PIE WITH CHOCOLATE CRUST RECIPE ...
From cookinglsl.com
CHOCOLATE PUMPKIN PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY CHOCOLATE PUMPKIN PIE POPSICLES - RECIPES FROM A PANTRY
From recipesfromapantry.com
THE BEST CHOCOLATE PUMPKIN PIE | EASY, HOMEMADE, AMAZING!
From atablefullofjoy.com
CHOCOLATE PUMPKIN PIE - MINDFOOD
From mindfood.com
PALEO CHOCOLATE PUMPKIN PIE - THE ALMOND EATER
From thealmondeater.com
CHOCOLATE PUMPKIN PIE – MINDSFOOD
From mindsfood.com
CHOCOLATE PUMPKIN SLAB PIE - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
BEST BEHOLD THE CHOCOLATE PUMPKIN PIECAKEN! RECIPES, …
From foodnetwork.ca
CHOCOLATE-WALNUT PUMPKIN PIE - WOMAN'S DAY
From womansday.com
CHOCOLATE PUMPKIN PIE - SIDE DISH RECIPES
From fooddiez.com
CHOCOLATE PUMPKIN PIE - BAKING BITES
From bakingbites.com
CHOCOLATE & PUMPKIN BRULEE PIE | CHOCOLATE RECIPES | JAMIE ...
From jamieoliver.com
CHOCOLATE PUMPKIN PIE - RECIPES | COOKS.COM
From cooks.com
VEGAN CHOCOLATE PUMPKIN PIE (GLUTEN FREE) - DELIGHTFUL ...
From delightfuladventures.com
CHOCOLATE PUMPKIN PIE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PUMPKIN PIE WITH CHOCOLATE - FOODNESS GRACIOUS
From foodnessgracious.com
PUMPKIN CHOCOLATE DESSERT RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN CREAM PIE IN A CHOCOLATE CRUST - FOOD & WINE
From foodandwine.com
CHOCOLATE PUMPKIN BALLS - CLEAN FOOD CRUSH
From cleanfoodcrush.com
CHOCOLATE PUMPKIN PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE PUMPKIN PIE RECIPE | SOUTHERN LIVING
From southernliving.com
25 PUMPKIN AND CHOCOLATE RECIPES TO MAKE THIS FALL
From tasteofhome.com
NO-BAKE CHOCOLATE PUMPKIN PIE
From chocolatecoveredkatie.com
PUMPKIN PIE CHOCOLATE - RECIPES - COOKS.COM
From cooks.com
DOUBLE LAYER CHOCOLATE PIE RECIPE : OPTIMAL RESOLUTION ...
From recipeschoice.com
BEST CHOCOLATE MARSHMALLOW PUMPKIN PIE RECIPES | THE ...
From foodnetwork.ca
CHOCOLATE VEGAN PUMPKIN PIE - THE ENDLESS MEAL®
From theendlessmeal.com
You'll also love