CHOCOLATE PUMPKIN PIE
This chocolate pumpkin pie is a delicious, indulgent spin on the classic pumpkin pie. Rich, chocolaty, and full of pumpkin flavor!
Provided by Lisa
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- In a food processor* combine your graham crackers, brown sugar, softened butter, and salt until it looks like sand. (13 graham crackers, 3 tbs brown sugar, 6 tbs softened butter, 1 tsp salt)
- Firmly press the mixture into the pie dish, along the bottom and up the sides.
- Bake for 15 minutes then remove from oven and set aside.
- Preheat oven to 425°F and set the rack at the lowest position.
- In a microwave safe dish, combine semi-sweet chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth. * (1 ½ cups semi-sweet chocolate chips, ¼ cup unsalted butter)
- In a medium bowl mix together sugar, cinnamon, salt and pumpkin pie spice. * (1/4 cup granulated sugar, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp salt)
- In a large bowl*, whisk the eggs until combined. Then add in your sugar/spice mixture, canned pumpkin, evaporated milk, and melted chocolate. Stirring until completely combined. (3 large eggs, 1 can pumpkin puree, and 1 can evaporated milk.
- Pour the mixture into the graham cracker crust.
- Bake for 15 minutes at 425° then reduce oven temperature to 350° and bake for 40-50 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly. The top of the pie will be a fill dome. If there is still an indent in the middle of the pie bake for another 2-3 minutes then check it again.
- Once done remove from oven and let cool at room temperature.
- Top with whipped cream and enjoy!
Nutrition Facts : Calories 410 kcal, Carbohydrate 42 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 495 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE MARSHMALLOW PUMPKIN PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 12 servings
Number Of Ingredients 9
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.
PUMPKIN CHIP CREAM PIE
This creamy pie is perfect for any autumn celebration. A store-bought graham cracker crust makes it such a cinch to whip up. -Maria Regakis, Somerville, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Nutrition Facts : Calories 315 calories, Fat 15g fat (9g saturated fat), Cholesterol 2mg cholesterol, Sodium 305mg sodium, Carbohydrate 43g carbohydrate (32g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE-PUMPKIN PIE
Whether you add a little or a lot of chocolate, this easy pie will win you rave reviews.
Provided by Roxana Yawgel
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven at 350°F.
- 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.
- With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
- Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
- Refrigerate pie 3 hours before serving. Serve with whipped cream.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE PUMPKIN PIE
This is for those of us chocoholics who do enjoy their pumpkin! The recipe was found in Mrs. Fields I Love Chocolate! Cookbook, 1994, Preparation time does not include the times needed for the dough to chill or the chocolate to chill & it also doesn't include the time for the pie to cool to room temperature or the time for the finished pie to chill!
Provided by Sydney Mike
Categories Pie
Time 1h5m
Yield 1 9-inch pie, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
- Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
- When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
- Refrigerate the pie plate while making the filling.
- FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
- In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
- Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
- Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
- Remove from the oven & cool the pie on a wire rack until it is room temperature.
- FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
- In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
- Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
- Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
- Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!
Nutrition Facts : Calories 451.5, Fat 25.9, SaturatedFat 15.9, Cholesterol 80.9, Sodium 195.8, Carbohydrate 53.1, Fiber 3.3, Sugar 31.1, Protein 6.7
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
CHOCOLATE PUMPKIN PUDDING PIE
Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
- Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
- Garnish with whipped cream.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.9 g, Cholesterol 129.7 mg, Fat 23.6 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 10.5 g, Sodium 736.8 mg, Sugar 45 g
PUMPKIN-CHOCOLATE CREAM PIE
Provided by Danny Boome
Categories dessert
Time 12h20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
- Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
- Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
- Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
- Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.
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- In a medium bowl toss together butter and crushed chocolate wafer cookies (See Note 1). Sprinkle into pie plate and press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
- In a large bowl beat sugar and cream cheese with an electric mixer on medium speed until combined. Add eggs, beating on low speed until combined. Stir in pumpkin puree, vanilla, pumpkin pie spice, and kosher salt. Pour pumpkin mixture into baked crust.
- Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
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- 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.
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- In a large bowl, whip cream cheese together with sugar, vanilla, pumpkin and spices until completely smooth and creamy. Scrape sides and mix again.
- In a separate bowl, whip heavy cream with powdered sugar until stiff. Fold in half the whipped cream into the cream cheese mixture and pour into baked pie shell.
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- In a large bowl, whisk together the flour, brown sugar, pumpkin pie spice and salt. Cut in the butter with a pastry blender or two knives in opposite directions until a crumbly mixture forms. Add the cold water and mix well with your hands until a soft ball of dough forms.
- Flatten dough out in the bottom of the buttered pie plate and press down and up the sides of the pie plate until dough hangs over the sides of the plate and a crust is formed. Trim around the edges of the pie plate and discard excess dough. Flute the edges of the crust. Place in the refrigerator while you prepare the filling.
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- Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
- 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 cooled pastry shell. Sprinkle with chopped chocolate.
- In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
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- Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
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