Triple-Layer Pumpkin-Chocolate Pie

READY IN: 2hrs 44mins




  • Place the butter in the top of a double boiler set over barely simmering water.
  • When the butter is partially melted, add the chocolate.
  • Heat for 5-7 minutes, or until melted; then whisk until smooth.
  • Remove the top of the double boiler and set aside to partially cool.
  • Add the cream cheese to a large bowl; cream using an electric mixer on medium speed, gradually adding in 1 1/4 cups sugar.
  • Beat in the eggs, one at at time; then blend in the pumpkin, vanilla, spices, and salt until well blended.
  • Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until well blended.
  • Poor the chocolate filling into the pie shell; gently shake the pan to settle the filling.
  • Put the pie on the center rack of a 350°F oven; bake for 20 minutes; transfer to a wire rack and let cool 15 minutes.
  • Gently ladle the remaining plain pumpkin filling over the cooled chocolate layer; shake the pan gently to settle the filling.
  • Return to the oven, placing the pie so that the part that faced the back of the oven now faces the front; bake 35-40 minutes or until the pumpkin layer is set (When done, the perimeter of the filling will have puffed some but not so much that it develops large cracks).
  • Transfer pie to a wire rack and let cool until the filling settles down and flattens--about 30-45 minutes.
  • Combine the sour cream and remaining 1/4 cup sugar in a small saucepan over very low heat, stirring constantly for 2-4 minutes or until warmed.
  • When the sour cream is fairly thin and slightly warmer than body temperature, carefully pour it over the top of the pie.
  • Immediately shake and tilt the pie to cover it with the topping.
  • Return the pie to the rack and let cool completely.
  • Cover loosely with foil and refrigerate for at least 4 hours.
  • Note--the chocolate layer is partially prebaked to maintain its integrity when the plain pumpkin layer is added; the prebaking firms up the chocolate and the short cool down allows a slight skin to form, which helps keep the pumpkin layer from sinking into the chocolate.To enhance the breakdown between layers, you might want to sprinkle a fairly dense layer of chopped walnuts or pecans over the chocolate as soon as the pie comes out of the oven, pressing them gently to embed them in the chocolate.