Imagine a dessert that combines the rich, velvety smoothness of pumpkin pie with the decadent allure of chocolate - a match made in culinary heaven! This Double Chocolate Pumpkin Pie is not just another seasonal treat; it's a game-changing dessert that will transform your holiday baking and leave your guests absolutely speechless. With its luxurious marbled filling, perfect blend of warm spices, and unexpected chocolate twist, this pie promises to be the star of any dessert table.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pie crust (store-bought or homemade)
- 1 can (15 oz) pumpkin puree
- 3/4 cup sugar
- 1/2 cup heavy cream
- 2 large eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Position the oven rack in the center of the oven to ensure even baking.
- If using a homemade pie crust, roll out the dough and carefully transfer it to a 9-inch pie dish. Crimp the edges decoratively and refrigerate while preparing the filling. If using a store-bought crust, remove from packaging.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, heavy cream, and eggs until smooth and well combined.
- Add the ground cinnamon, nutmeg, and ginger to the pumpkin mixture. Stir thoroughly to distribute the spices evenly throughout the filling.
- Melt half of the chocolate chips using a double boiler or microwave in 30-second intervals, stirring between each interval until smooth.
- Fold the melted chocolate into the pumpkin mixture, creating a marbled effect. Reserve the remaining chocolate chips for topping.
- Pour the chocolate-pumpkin filling into the prepared pie crust, spreading it evenly with a spatula.
- Sprinkle the remaining chocolate chips over the top of the pie filling.
- Place the pie in the preheated oven and bake for 45-50 minutes. The pie is done when the center is almost set but still slightly jiggly, and the edges are lightly golden.
- Remove the pie from the oven and let it cool completely on a wire rack. The filling will continue to set as it cools.
- For best flavor and texture, refrigerate the pie for at least 2 hours before serving. This allows the filling to fully set and enhances the chocolate and spice flavors.
- Serve chilled, optionally topped with whipped cream or a dusting of cocoa powder. Store any leftovers in the refrigerator for up to 3-4 days.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- For an extra-rich flavor, consider using dark chocolate chips instead of standard semi-sweet.
- Be careful not to overbake - a slightly jiggly center is key to a creamy filling.
- Chill the pie thoroughly before serving to allow flavors to meld and filling to set perfectly.
- For a professional presentation, use a kitchen torch to lightly caramelize the chocolate chips on top.
- If the pie crust edges brown too quickly, cover them with aluminum foil during baking.
- Always let the pie cool completely at room temperature before refrigerating to prevent condensation.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 6g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 75mg
