Pumpkin Pie with Chocolate Crust
This modern twist on pumpkin pie with chocolate crust features a cozy spiced filling, rich chocolate crust, and a drizzle of chocolate on top. It perfectly blends nostalgia with a holiday-worthy upgrade!
Servings: 8 pieces
Ingredients
For the crust
- 1 ¼ cup all-purpose flour
- ¼ cup Dutch-process cocoa powder
- 2 tbsp granulated sugar
- 1 tsp kosher salt
- 10 tbsp unsalted chilled butter cubed into ½-inch pieces
- 1 tsp vanilla extract
- 5-6 tbsp ice cold water
For the pumpkin filling
- 2 large eggs
- ¾ cup granulated sugar
- 1 cup heavy cream
- ½ cup whole milk
- 1 15 oz can pumpkin puree
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 2 tbsp all-purpose flour
- 2 oz semi-sweet chocolate chopped
Instructions
For the crust
- In a large bowl, combine the flour, cocoa powder, sugar, and salt. Mix together and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture with butter pieces no bigger than a pea and holds together when pressed into a tight fist.1 ¼ cup all-purpose flour, ¼ cup Dutch-process cocoa powder, 2 tbsp granulated sugar, 1 tsp kosher salt, 10 tbsp unsalted chilled butter
- Add the vanilla extract and 4 tbsp of water and toss to combine. Add 1-2 tbsp more water as needed until the dough forms a cohesive mass. Press together into a disk. Wrap tightly in plastic and place in the refrigerator to chill for 20 minutes.1 tsp vanilla extract, 5-6 tbsp ice cold water
- Roll out to a 14-inch circle and fit the dough into a 9-inch pie pan. Trim the dough, leaving 1 inch of overhang. Roll the overhang under and crimp the edge to form a crust. Dock the crust with a fork. Place the prepared pie shell in the refrigerator to chill for 20 minutes. Alternatively, the formed crust can be wrapped and frozen for up to 1 month.
- Preheat the oven to 375°F. Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the preheated oven for 20 minutes. Remove the weights and bake until the bottom is dry, 15-20 minutes. Remove from the oven and set aside. Decrease the oven temperature to 350°F.
For the filling
- In a large bowl, combine the eggs, sugar, heavy cream, milk, pumpkin puree, cinnamon, ginger, cloves, nutmeg, salt, and flour. Whisk until smooth.2 large eggs, ¾ cup granulated sugar, 1 cup heavy cream, ½ cup whole milk, 1 15 oz can pumpkin puree, 1 tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground cloves, ¼ tsp ground nutmeg, ½ tsp kosher salt, 2 tbsp all-purpose flour
- Pour the filling into the par-baked pie shell. Bake on the middle rack of the oven for 40-50 minutes until the pie is set. When lightly shaken, the center of the filling should jiggle slightly, and the internal temperature should read 180-185°F. Let cool fully. Melt the chocolate and drizzle over the pie before serving.2 oz semi-sweet chocolate
Video
Notes
Use cold butter when making the crust. Maintaining the proper temperature is essential when creating the crust; otherwise, the consistency can suffer.
When making the dough, start with a smaller amount of water. Adding the correct amount is essential to forming a good dough consistency. More can always be added, but it cannot be removed. The humidity and time of year can affect the dough's hydration, so add little by little until the right texture is achieved.
Don’t stretch the pie crust when placing it in the dish. A stretched crust can shrink back up while baking. Instead, let the crust fall into the inside corners of the pie dish.
When you remove the pie from the oven, its center should still be slightly jiggly. You don't want the pie to overcook; otherwise, it can curdle or crack. So, you want to aim for an internal temperature of 180°F to 185°F.
Nutrition
Serving: 1piece | Calories: 474kcal