Dessertsbiggerbolderbaking4.7
Chocolate Swirl Pumpkin Pie
Chocolate Swirl Pumpkin Pie combines custardy pumpkin and rich chocolate in this delicious twist on a classic fall dessert!
👥 8 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 2h👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- whisk
- microwave
- knife
📝 Preparation Steps
1
Preheat the oven to 350°F (180°C).
2
On a floured surface, roll the pie crust into a circle ¼-inch (6-mm) thick. Line a 9-inch (23-cm) pie tin with it and crimp the edges. Prick the bottom of the crust all over with a fork.
3
Line the crust with parchment paper, then fill with pie weights and bake for ⏱️ 20 minutes.
4
Remove the parchment paper and pie weights and bake for another ⏱️ 10 minutes until the bottom of the crust is dry. Remove the crust from the oven and reduce the temperature to 325° F (165°C).
5
Make the filling: in a large bowl, combine the eggs, brown sugar, cornstarch, pumpkin pie spice, salt, pumpkin puree, and heavy cream, and whisk until smooth. Set aside.
(6 oz/170 g) dark brown sugar1 cupcornstarch1 tablespoon(1 oz/28 g) butter, softened2 tablespoonspumpkin pie spice2 teaspoons
6
In a double boiler over simmering water, combine the chocolate and butter and gently heat, stirring frequently, until melted. (You can also melt the chocolate in the microwave for ⏱️ 20 seconds at a time. Be sure to stir in between.)
7
Whisk 1 cup (8 fl oz/225 ml) pumpkin filling into the melted chocolate.
8
Fill the crust first with the pumpkin filling, then dollop the chocolate filling on top. Swirl the fillings with a thin knife a few times but don’t fully mix.
9
Bake the pie for ⏱️ 45-50 minutes, until the edges are set, but the center still jiggles slightly. (If the crust begins to over-brown before the filling is baked, cover the crust with a circle of foil for the remainder of the baking time.)
10
Let the pie cool to room temperature, then transfer to the refrigerator to chill completely (at least ⏱️ 4 hours) before serving.
11
Serve with a dollop of whipped cream, and enjoy! Store, well covered, in the refrigerator for up to 2 days.
(6 oz/170 g) dark brown sugar1 cup(1 oz/28 g) butter, softened2 tablespoonsWhipped cream, for serving
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