Pumpkin Chocolate Slab Pie Recipes

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CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 3h15m

Yield 8 servings

Number Of Ingredients 20

1 1/4 cups all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, very cold, cut into small pieces
2 to 3 tablespoons water, ice cold
6 ounces semisweet chocolate, chopped
3 ounces bittersweet chocolate, very finely chopped
4 tablespoons unsalted butter, cut into small pieces
One 14-ounce can pumpkin puree
One 12-ounce can evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Pinch ground cloves
Pinch salt
Shaved chocolate, for garnish

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.

TRIPLE-CHOCOLATE PUMPKIN PIE



Triple-Chocolate Pumpkin Pie image

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

2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

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.

MARSHMALLOW-BROWN BUTTER-PUMPKIN SLAB PIE



Marshmallow-Brown Butter-Pumpkin Slab Pie image

This slab version of classic pumpkin pie gets a tasty upgrade with the addition of browned butter and toasted marshmallows.

Provided by Stephanie Wise

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 9

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1/4 cup butter
3/4 cup sugar
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
2 eggs
1 can (15 oz) pumpkin
1 can (12 oz) evaporated milk
1 bag (16 oz) large marshmallows

Steps:

  • Heat oven to 375° F. On lightly floured surface, unroll crusts; stack on top of each other, and roll out to 19 x 14-inch rectangle. Transfer to ungreased 17 x 12-inch rimmed baking pan. Fold any overhanging crust under, even with edges of pan. Place in refrigerator.
  • In 1-quart saucepan, melt butter over medium heat. Cook about 5 minutes, stirring constantly, until butter begins to turn a deep golden color. Remove from heat; brush all over bottom of crust.
  • In large bowl, beat sugar, pumpkin pie spice, salt and eggs with whisk until well blended. Beat in pumpkin; stir in evaporated milk. Pour into crust.
  • Bake 30 to 35 minutes or until set and toothpick inserted in center comes out clean. Transfer to cooling rack to cool completely.
  • Cut marshmallows in half; place cut sides down on top of filling. Use kitchen torch or oven broiler (on high) to toast marshmallows.

Nutrition Facts : Calories 310, Carbohydrate 49 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 29 g, TransFat 0 g

CHOCOLATE PUMPKIN PUDDING PIE



Chocolate Pumpkin Pudding Pie image

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

½ cup white sugar
½ cup light brown sugar
2 tablespoons cornstarch
1 ½ teaspoons kosher salt
¾ teaspoon ground cinnamon
¾ teaspoon pumpkin pie spice
1 pinch ground cloves
1 (15 ounce) can solid pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 egg yolks
4 ounces bittersweet baking chocolate, finely minced
2 tablespoons unsalted butter
2 teaspoons vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 tablespoons sweetened whipped cream

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

CHOCOLATE PUMPKIN PECAN PIE



Chocolate Pumpkin Pecan Pie image

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

1 (15 ounce) can pumpkin puree
3 large eggs, at room temperature
½ cup white sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon salt
3 ounces semisweet chocolate (such as Baker's®), chopped
1 tablespoon unsalted butter, melted
¼ cup brown sugar
¼ cup dark corn syrup (such as Karo®)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 (9 inch) deep-dish pie crust
24 pecan halves (optional)

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

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