Chocolate Pumpkin Pie

READY IN: 1hr 5mins
SERVES: 8-10




  • 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.
  • 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.
  • When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
  • Refrigerate the pie plate while making the filling.
  • FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
  • In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
  • Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
  • Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
  • Remove from the oven & cool the pie on a wire rack until it is room temperature.
  • FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
  • In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
  • Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
  • Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
  • Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!