If there's a way to incorporate chocolate into a dessert, I will find it! I love all things chocolate and this recipe is a delicious twist on a traditional fall favorite. Pumpkin pie is my husband's favorite dessert, so I've tested out a few alterations over the years and we both love this recipe! Chocolate and pumpkin are a perfect match.
INGREDIENTS:
Chocolate Crust: Recipe by Baking a Moment
1 cup flour
1/4 cup unsweetened cocoa (I used dark cocoa instead)
2 tbsp sugar
1/2 tsp salt
2 tbsp oil
1/4 cup butter, cold (1/2 stick)
1/4 cup cold water
Pumpkin Pie:
15 oz pumpkin pie puree
1 - 8 oz can evaporated milk
1 - 14 oz can sweetened condensed milk
2 eggs
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ginger
INSTRUCTIONS:
To prepare the crust, whisk together the flour, cocoa, sugar and salt. Add the oil and mix until combined.
Chop the butter into small cubes and incorporate with a pastry blender or with your hands.
Add the cold water in small batches until the dough has formed. Form into a ball, wrap in plastic wrap and chill in the refrigerator for 30-60 minutes. Once set, roll out onto a lightly floured work surface into a disc to fit your pan. Press into a lightly oiled pie pan, crimp the edges how you like and set aside.
Preheat the oven to 350 degrees.
To prepare the pumpkin pie filling, whisk together the pumpkin puree, evaporated milk, sweetened condensed milk and eggs just until combined. Whisk in all the spices.
Pour into the prepared pie crust and bake for 45 minutes or until the edges are lightly golden and the pie is set.
Allow to cool before serving. Cool whip is option but recommended! Enjoy!
