Pie Week #3 // Chocolate Pumpkin Pie
Serves: 8 servings
  • Pie crust for one standard 9-inch pie
  • 6 ounces semi-sweet chocolate chips
  • 4 tablespoons butter
  • 1 can (15 oz) pumpkin puree
  • 1 can (12 oz) evaporated milk
  • 3 large eggs
  • ¾ cup brown sugar
  • 1 tablespoon corn starch
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon salt
  • Additional melted semi-sweet chocolate for drizzling on top of pie
  1. Heat oven to 350°F.
  2. Prepare the filling: In a medium saucepan over medium heat, combine the butter and chocolate chips. Melt, stirring frequently, until chocolate and butter are melted and smooth. Remove from heat.
  3. In a second bowl, combine the remaining ingredients except the additional chocolate for drizzling. Stir until well combined and smooth. Add the chocolate-butter mixture to the pumpkin mixture, stirring until smooth and well combined.
  4. Roll out pie crust onto a lightly floured surface into a ¼-inch thick circle. Transfer to a 9-inch pie pan. Crimp the edges with your fingers as desired. Pour the filling mixture into the unbaked pie shell. Bake for 55 to 60 minutes, or until the edges are set and the center is still slightly jiggly. Cool for 30 minutes on wire rack. Refrigerate for at least 8 hours or overnight. Before serving, drizzle with the melted milk chocolate.
Recipe by Espresso and Cream at https://www.espressoandcream.com/2016/09/pie-week-3-chocolate-pumpkin-pie.html