PUMPKIN CHOCOLATE PIE WITH GINGERSNAP CRUST
If you're looking for a unique pumpkin pie recipe, you have to try this twist! Pumpkin chocolate pie is filled with the spices and warmth of a traditional pumpkin pie, but also with a hint of chocolate flavor. The gingersnap crust adds another depth of spice. Then, the entire pie is topped with pretty chocolate shavings and whipped cream.
Provided by Jessica Mode
Categories Dessert
Time 1h50m
Number Of Ingredients 13
Steps:
- Prepare the gingersnap pie crust.
- Heat oven to 350°F (175°C).
- Place chocolate in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir chocolate around, and heat for an additional 30 seconds. Repeat as needed until chocolate is melted. After each round, be sure to fully stir the chocolate - it will help melt the rest of the unmelted chocolate.
- Add pumpkin to the bowl with chocolate and mix until fully combined. Add eggs, brown sugar, cinnamon, salt, ginger, cloves, nutmeg, and evaporated milk and whisk until smooth. Pour into cooled crust.
- Bake for 60 - 70 minutes until the edges of the pie are set and the middle of the pie no longer looks liquidy. Transfer to a wire rack and let cool to room temperature. Shave the end of the chocolate bar using a vegetable peeler to create chocolate curls to garnish on top of the pie. Serve with whipped cream.
Nutrition Facts : Calories 309 kcal, Carbohydrate 43 g, Protein 6 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 56 mg, Sodium 304 mg, Fiber 1 g, Sugar 31 g, UnsaturatedFat 7 g, ServingSize 1 serving
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
CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Provided by Anna Stockwell
Categories Chocolate Dessert Thanksgiving Kid-Friendly Pecan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
- Make the filling:
- Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
- Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
- Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
- Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
- Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
- Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
PUMPKIN CHIFFON PIE WITH GINGERSNAP PECAN CRUST
Categories Dairy Egg Ginger Dessert Bake Thanksgiving Pecan Brandy Pumpkin Gourmet Kidney Friendly Peanut Free
Yield One 9 inch pie
Number Of Ingredients 20
Steps:
- Make Crust:
- In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Bake crust in middle of oven 15 minutes, or until crisp and golden around edge, and cool on rack.
- Make filling:
- In a small bowl sprinkle gelatin over brandy, rum, or water and let stand.
- In a heavy saucepan whisk together milk, brown sugar, yolks, pumpkin, spices, and salt and cook over moderately low heat, whisking, until mixture registers 160°F. on a candy thermometer. Remove pan from heat and immediately add gelatin mixture, whisking until gelatin is completely dissolved.
- Transfer filling to a metal bowl set in a larger bowl of ice and cold water and cool, stirring constantly, just until the consistency of raw egg white. Remove bowl from ice water.
- In a bowl with an electric mixer beat cream until it holds stiff peaks and whisk about one fourth into filling to lighten. Fold in remaining cream gently but thoroughly and pour filling into crust. Chill pie until set, at least 3 hours and up to 24, covered with plastic wrap after 1 hour.
- Top each serving with whipped cream and garnish with nuts.
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