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Tradition with a Twist: Chocolate-Pumpkin Pie

Chocolate-Pumpkin Pie
Chocolate gives this quick-prep pumpkin pie a decadent twist that’ll have your guests coming back for seconds.
By Roxana Yawgel

The phrase “easy as pie” definitely refers to this irresistible dessert. It only takes seven simple ingredients to make, and the prep is an absolute breeze. Plus, the chocolate twist will have everyone coming back for a second slice. Don’t limit this pie just to Thanksgiving Day – it’s so easy, you’ll want to make it all season long!

Chocolate-Pumpkin Pie

First, preheat your oven to 350°F.

Pie crust, pumpkin, brown sugar, eggs, whipping cream, pumpkin spice

Unroll the pie crust and press it to the bottom and up the sides (about one-inch) of a nine-inch pie pan with a removable bottom or pie plate and set aside. 

Next, make your filling. Combine the brown sugar and eggs in a large mixing bowl.

Brown sugar and eggs in a mixing bowl

Next, gently fold in the canned pumpkin and pumpkin pie spice.

Mixing in the pumpkin with the brown sugar and egg mixture

Stir in the cream. Once that is done, pour the pie filling into the prepared pie pan, but reserve one cup. (I poured mine into the measuring cup I had the cream in so I didn’t dirty another dish.) With a whisk, combine the reserved pie filling with the cocoa powder, making sure there are no lumps.

Add cocoa powder to pie mixture

Pour the chocolate filling over the pie and gently tap the sides of the pan to combine the two fillings.

Pumpkin pie batter topped with a swirl of cocoa pumpkin mixture

Bake the pie for about 50 minutes or until a toothpick inserted into the center comes out clean. Turn off the oven and let the pie cool down in the warm oven with the door slightly open for about 90 minutes. 

Refrigerate for a few hours before serving. Serve with whipped cream.



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