Chocolate Pumpkin Pie
OMG guys. We have been so busy basking in the joy that only a new puppy in the family brings, that I have not yet created the photo montage to our new FUR baby that I had expected. But don’t you worry. It’s coming. Tomorrow, I promise. If you need a look at him, check him out here.

Chocolate Pumpkin Pie

In my hazy, sleep deprived state, I let my hubby choose what recipe I should post today. This was the hands down winner for him.

Chocolate Pumpkin Pie

Pretty much the majority of what I have stashed for November are Thanksgiving centric recipes, and that includes lots of pies (I just love pie…). And when I decide that I am going to make you pie for Thanksgiving, I feel really compelled to give you something unique and special and worth serving to your family on a holiday.

Chocolate Pumpkin Pie

Another perk to this pie is the ease. For anyone who is intimidated by pie crust, this recipe eliminates all of that. I just used ground up “famous” chocolate wafers for this. (Although, if you can’t find them- use oreos with no filling) Also I have to note that for years I haven’t been able to find these at my local store. I was worried that they had discontinued them or something- then the other day after years of scraping the filling out of oreos instead of these wafers, I just happened to find where most stores keep them. NOT in the cookie aisle, but in the baking aisle where they keep “instant graham cracker crumbs and things of that nature. It was so weird, and I was so nervous that it was some kind of fluke, so I bought them out and am currently hoarding them. Anyways- long story long- that is where you can find them. And when you grind them up- they will make an easy and PERFECT crust for this pie!

Chocolate Pumpkin Pie

Plus the swirly combination of the chocolate and the creamy pumpkin is not only delicious but so incredibly beautiful and festive.
A wonderful choice for the holidays!

Chocolate Pumpkin Pie

To make this Chocolate Pumpkin Pie:

Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan. In the bowl of a food processor, pulse together the chocolate cookies, sugar and salt until you have a fine crumb. Add the melted butter and pulse until the crumbs come together.

Chocolate Pecan Pie Bars

Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)

Chocolate Pumpkin Pie

In the food processor, combine the ingredients for the filling and pulse until well combined.

Chocolate Pumpkin Pie

Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust.

Chocolate Pumpkin Pie

Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine.

Chocolate Pumpkin Pie

Drop the remaining one cup of chocolate pie filling in large blobs in different place on the pie.

Chocolate Pumpkin Pie

Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

Bake the pie for about 45 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools.
Chocolate Pumpkin Pie

Slice and serve with fresh whipped cream.

Chocolate Pumpkin Pie

 

Recipe: Chocolate Pumpkin Pie

Ingredients

  • Chocolate Cookie Crust
  • 9 ounces chocolate wafers (I used Nabisco “Famous” chocolate wafers)
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • ½ cup melted butter
  • • Pumpkin Pie Filling:
  • • 1 15 ounce can pumpkin puree
  • • 1 cup white sugar
  • • 1 teaspoon cinnamon
  • • ½ teaspoon ginger
  • • ½ teaspoon salt
  • • 2 eggs
  • • 1 cup heavy cream plus 2 tablespoons
  • • 2 tablespoons dark cocoa powder

Instructions

  1. 1. Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
  2. 2. In the bowl of a food processor, pulse together the chocolate cookies, sugar and salt until you have a fine crumb.
  3. 3. Add the melted butter and pulse until the crumbs come together.
  4. 4. Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)
  5. 5. In the food processor, combine the ingredients for the filling and pulse until well combined.
  6. 6. Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust.
  7. 7. Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine.
  8. 8. Drop the remaining one cup of chocolate pie filling in large blobs in different place on the pie.
  9. 9. Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.
  10. 10. Bake the pie for about 50 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools.
  11. 11. Slice and serve with fresh whipped cream.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

Print Recipe  

Chocolate Pumpkin Pie
OMG guys. We have been so busy basking in the joy that only a new puppy in the family brings, that I have not yet created the photo montage to our new FUR baby that I had expected. But don’t you worry. It’s coming. Tomorrow, I promise. If you need a look at him, check him out here.

Chocolate Pumpkin Pie

In my hazy, sleep deprived state, I let my hubby choose what recipe I should post today. This was the hands down winner for him.

Chocolate Pumpkin Pie

Pretty much the majority of what I have stashed for November are Thanksgiving centric recipes, and that includes lots of pies (I just love pie…). And when I decide that I am going to make you pie for Thanksgiving, I feel really compelled to give you something unique and special and worth serving to your family on a holiday.

Chocolate Pumpkin Pie

Another perk to this pie is the ease. For anyone who is intimidated by pie crust, this recipe eliminates all of that. I just used ground up “famous” chocolate wafers for this. (Although, if you can’t find them- use oreos with no filling) Also I have to note that for years I haven’t been able to find these at my local store. I was worried that they had discontinued them or something- then the other day after years of scraping the filling out of oreos instead of these wafers, I just happened to find where most stores keep them. NOT in the cookie aisle, but in the baking aisle where they keep “instant graham cracker crumbs and things of that nature. It was so weird, and I was so nervous that it was some kind of fluke, so I bought them out and am currently hoarding them. Anyways- long story long- that is where you can find them. And when you grind them up- they will make an easy and PERFECT crust for this pie!

Chocolate Pumpkin Pie

Plus the swirly combination of the chocolate and the creamy pumpkin is not only delicious but so incredibly beautiful and festive.
A wonderful choice for the holidays!

Chocolate Pumpkin Pie

To make this Chocolate Pumpkin Pie:

Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan. In the bowl of a food processor, pulse together the chocolate cookies, sugar and salt until you have a fine crumb. Add the melted butter and pulse until the crumbs come together.

Chocolate Pecan Pie Bars

Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)

Chocolate Pumpkin Pie

In the food processor, combine the ingredients for the filling and pulse until well combined.

Chocolate Pumpkin Pie

Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust.

Chocolate Pumpkin Pie

Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine.

Chocolate Pumpkin Pie

Drop the remaining one cup of chocolate pie filling in large blobs in different place on the pie.

Chocolate Pumpkin Pie

Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

Bake the pie for about 45 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools.
Chocolate Pumpkin Pie

Slice and serve with fresh whipped cream.

Chocolate Pumpkin Pie

 

Recipe: Chocolate Pumpkin Pie

Ingredients

  • Chocolate Cookie Crust
  • 9 ounces chocolate wafers (I used Nabisco “Famous” chocolate wafers)
  • ¼ cup sugar
  • 1 teaspoon kosher salt
  • ½ cup melted butter
  • • Pumpkin Pie Filling:
  • • 1 15 ounce can pumpkin puree
  • • 1 cup white sugar
  • • 1 teaspoon cinnamon
  • • ½ teaspoon ginger
  • • ½ teaspoon salt
  • • 2 eggs
  • • 1 cup heavy cream plus 2 tablespoons
  • • 2 tablespoons dark cocoa powder

Instructions

  1. 1. Preheat the oven to 350 degrees. Place a 9” pie plate on a sheet pan.
  2. 2. In the bowl of a food processor, pulse together the chocolate cookies, sugar and salt until you have a fine crumb.
  3. 3. Add the melted butter and pulse until the crumbs come together.
  4. 4. Transfer to a 9” pie pan. Press the crumbs down to make a packed down pie shell. (I used the bottom of a metal measuring cup for this.)
  5. 5. In the food processor, combine the ingredients for the filling and pulse until well combined.
  6. 6. Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust.
  7. 7. Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine.
  8. 8. Drop the remaining one cup of chocolate pie filling in large blobs in different place on the pie.
  9. 9. Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.
  10. 10. Bake the pie for about 50 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools.
  11. 11. Slice and serve with fresh whipped cream.

Preparation time: 20 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8