You Want Pies With That? – Pumpkin Pie with a Twist

by Jessica on November 29, 2009

One word. Ah-mazing. This is THE perfect day-after-Thanksgiving dessert. Especially when it follows fried turkey and pickles. 😉

Triple-Chocolate Pumpkin Pie

Triple-Chocolate Pumpkin Pie
Adapted from: Martha Stewart

For the Graham-Cracker Crust:
2 c finely-ground graham cracker crumbs (about 16 crackers)
6 tbsp unsalted butter, melted
1/2 tbsp Splenda for Baking
1 tbsp Splenda light-brown sugar, packed
1/2 tsp coarse salt
1/2 tsp ground cinnamon
3 oz bittersweet chocolate, finely chopped

For the Filling:
6 oz semisweet chocolate, chopped
4 tbsp unsalted butter, cut into pieces
1 can pumpkin
1/2 can condensed milk
1/4 c light-brown sugar, packed
3 large eggs
1 tbsp cornstarch
1 tsp pure vanilla extract
1-1/2 tsp coarse salt
3/4 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1 oz milk chocolate, melted

Triple-Chocolate Pumpkin Pie 2

To make the crust: Preheat the oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides or a deep, 9-1/2″ pie dish. Bake until firm, 8-10 minutes.

Remove from oven and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom of crust and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.

To make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and a pinch of cloves in a medium bowl. Whisk a 1/3 of the pumpkin mixture into the chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet and pour pumpkin/chocolate mixture into crust. Bake until center is set but still a bit wobbly, about 55-60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Triple-Chocolate Pumpkin Pie 3

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{ 6 comments… read them below or add one }

1 Natalie November 29, 2009 at 3:25 pm

this pie looks delicious! this chocolate version is so tempting.


2 pam November 29, 2009 at 5:09 pm

triple chocolate with pumpkin!


3 Susan November 29, 2009 at 9:20 pm

OMG! What a delicious looking pie! I love pumpkin and chocolate and am making this soon, soon, soon!


4 sara December 7, 2009 at 12:13 am

YUM! This looks amazing. I think the combo of chocolate and pumpkin would be terrific. 🙂


5 Helen December 8, 2009 at 9:25 pm

Yum! That looks like a much lower-cal version of chocolate cheesecake. Mmm… I love it when pies have a layer of chocolate just above the crust like that.


6 G December 26, 2009 at 8:56 pm

My mouth is watering… This is the best twist ever!


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