Chocolate Pumpkin Pie

23 ingredients
14 steps

Ingredients

  • FOR THE CRUST
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold
  • 3 tablespoons ice water, as needed
  • FOR THE PUMPKIN FILLING
  • 1 cup light brown sugar, packed
  • 1 tablespoon all-purpose flour
  • 1 teaspoon all-purpose flour (yes, again)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 large egg
  • 1 large egg white
  • 2 tablespoons vanilla extract
  • 1 (15 ounce) can pumpkin puree, solid-pack, unsweetened
  • 1 cup half-and-half
  • FOR THE CHOCOLATE TOPPING
  • 4 ounces semisweet chocolate, coarsely chopped
  • 1/2 cup heavy cream
  • 2 tablespoons granulated sugar

Directions

  1. 1
    FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
  2. 2
    Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
  3. 3
    When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
  4. 4
    Refrigerate the pie plate while making the filling.
  5. 5
    FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
  6. 6
    In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
  7. 7
    Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
  8. 8
    Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
  9. 9
    Remove from the oven & cool the pie on a wire rack until it is room temperature.
  10. 10
    FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
  11. 11
    In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
  12. 12
    Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
  13. 13
    Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
  14. 14
    Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!

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