Chocolate Pumpkin Pie

Submitted by Sydney Mike

"This is for those of us chocoholics who do enjoy their pumpkin! The recipe was found in Mrs. Fields I Love Chocolate! Cookbook, 1994, Preparation time does not include the times needed for the dough to chill or the chocolate to chill & it also doesn't include the time for the pie to cool to room temperature or the time for the finished pie to chill!"

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Yields: 1 9-inch pie
• Serves: 8-10

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