Okay, this is my third pie of the week. Don’t worry, I’m not tired of it yet!
Ordinary pie flavors are great, don’t get me wrong. I love pumpkin pie and pecan pie, and I’ve never been able to resist a good key lime. But I really like being creative when I bake, so a lot of what I do goes a touch beyond the norm.
When I first saw this recipe, I knew I had to make it. I initially glimpsed it on Pinterest, the home of all that is good. I think it originated with Martha Stewart. Anyway, I made one or two small adjustments and here we go! Chocolate pumpkin pie.
This is very rich. And amazing, just like I’d expect from any Martha recipe. I can’t describe just how exciting this pie worked out to be, but I’ll try.
The graham cracker crust is crunchy, and I put in cocoa to add more chocolate dimension. Then there’s a layer of creamy chocolate, spread over the crust. And finally, the silky pie filling. The melted chocolate went right into the pie filling, and the three textures together is just mind-blowing. Really. I have met the pumpkin pie that will forever more be the pinnacle of pumpkin pie splendor. Which is kind of unfair, given its chocolate element, but I really don’t care.
Tomorrow, I’ll be finishing off the remains of my pie week spoils (along with a few other desserts that I’m tossing together, not to mention a homemade challah stuffing) at my family’s Thanksgiving table. What are you making? I’d love to know!
Happy Thanksgiving, everyone!
1/2 cup butter, melted
2 cups graham cracker crumbs
1/4 cup cocoa
1 tablespoon sugar
2 tablespoons firmly packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/2 cup dark chocolate chips
1 and 1/2 cups chocolate chips
4 tablespoons (1/2 stick) butter
1 can (15 oz.) pumpkin puree
1 and 1/2 cups evaporated milk
1 teaspoon vanilla
1 tablespoon cornstarch
3/4 cup firmly packed light brown sugar
1 and 1/2 teaspoons pumpkin pie spice
1 teaspoon salt
cocoa, for dusting (optional)
- Preheat the oven to 350. Spray a 9-inch pie pan with cooking spray.
- In a bowl, combine the melted butter, graham cracker crumbs, cocoa, sugars, salt and pumpkin pie spice until all ingredients are combined and moistened.
- Press the mixture into the pie pan. Bake for 10 minutes.
- When the crust comes out of the oven, sprinkle it with the 1/2 cup of chocolate chips. Wait for a few minutes.
- While you're waiting, make the filling. In a microwave-safe bowl, melt the butter and chocolate chips for 1 minute. Stir until the chocolate melts smoothly into the butter. Set aside.
- Combine the remaining filling ingredients in a bowl. Pour the chocolate mixture into the pumpkin mixture, making sure the filling is smooth and all ingredients are evenly incorporated.
- Spread the melted chocolate chips in the pie crust evenly over the bottom.
- Pour the filling into the crust. Place the pie carefully on a cookie sheet and place in the oven. Bake for 65-75 minutes until the center is firm.
- Cool completely. Chill overnight. Dust with cocoa if desired and then cut into wedges and serve.