Chocolate Pumpkin Pie

October 14, 2014
Classic pumpkin pie with a smooth, chocolate twist...
If you would of told me a few years ago, that pictures of a cheeseburger would stress me out, I would told you that you're totally nuts.  But, hey, that's what has been going on around here as of late.  Things haven't been going my way  in the ole' kitchen.  Oh boy. It's crazy.  Yeah, I've had a few failures this past week when it comes to the baking and cooking of it all.  Then, I had success in prep, but, they were a photography fail.  It wasn't pretty.  But, they were quite fabulous.  So, stay tuned for a new cheeseburger dish coming your way in the future.

For today though, we have pie.  Yippee! A delicious pumpkin pie topped off with some even more delicious chocolate layer.  This is one yummy pie guys.  It's a great little twist to the classic pumpkin pie and is perfect for fall season!

Chocolate Pumpkin Pie
Prep Time:  20 minutes
Baking Time:  1 hour
Fridge Time:  2-3 hours
Serves: 6

  • for pie:
  • 1-9in deep dish pie crust (frozen or homemade)
  • 1-15oz can pumpkin puree
  • 1-12oz evaporated milk
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp ground cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp salt
  • for chocolate topping:
  • 1 cup chocolate chips
  • 1 egg yolk
  • 3/4 cup evaporated milk
  1. Preheat oven to 425 degrees.
  2. In a mixing bowl, mix sugar, cinnamon, and cloves.   Add in pumpkin and eggs.  
  3. Then, add in evaporated milk and mix until combined.  Pour into pie crust.
  4. Bake for 15 minutes at 425 degrees.  Then, lower heat to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted comes out clean.
  5. Let pie cool completely before adding chocolate layer.
  6. To prepare chocolate layer:
  7. In a saucepan on low heat, heat evaporated milk and egg yolk until it thickens  (5-10 minutes).
  8. Remove from heat and stir in chocolate chips.  Mix until smooth and completely melted.
  9. Spread evenly over pie. 
  10. Refrigerate for 2-3 hours before serving.

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