Chocolate Pumpkin Pie

14 ingredients
6 steps

Ingredients

  • 1 store-bought pie crusts (for 9-inch pie) or 1 homemade pre-rolled pie crust (for 9-inch pie)
  • 2 ounces semisweet chocolate
  • 1 tablespoon unsalted butter
  • 1/2 cup maple syrup, plus 1/4 cup
  • 2 tablespoons cocoa powder
  • 4 large eggs, divided
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons pumpkin pie spice, blend
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • Topping
  • 2 cups light caramel sauce
  • 1 cup pecans, toasted and roughly chopped

Directions

  1. 1
    Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
  2. 2
    In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
  3. 3
    In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
  4. 4
    Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
  5. 5
    Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
  6. 6
    In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.

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