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–+ servings

Chocolate Pumpkin Pie

a perfect pumpkin pie sitting on top a thick layer of chocolate ganache all inside a flaky pie crust
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
chill time 4 hours
Servings 8

Ingredients
  

Crust

  • 3 cup flour
  • 1 teaspoon salt
  • ¾ cup vegtable shortening
  • ¾ cup salted butter diced up and cold
  • 1 egg one additional egg need for egg wash
  • 1 tablespoon white vinegar
  • 3-5 tablespoon cold water

Chocolate Filling

  • 4 oz bittersweet chocolate about ¾ cup
  • ½ cup heavy cream

Pumpkin Pie Filling

  • 1 can pumpkin puree 15 oz
  • ½ cup heavy cream
  • 3 eggs
  • 2 tablespoon molasses
  • ⅓ cup brown sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon cardamom
  • ¼ teaspoon clove
  • ½ teaspoon salt

Instructions
 

Crust

  • In a large bowl combine your flour and salt. Using a pastry cutter, cut in your diced up cold butter and vegetable shortening until your butter flour mixture is the size of oats.
  • Add your one egg, vinegar, and just enough cold water until the dough combines. start with 3 tablespoon and only add more if needed.
  • Knead your dough until just combined
  • Divide your dough in half. Wrap each half in plastic wrap. This recipe is for two crusts (top and bottom). This recipe only uses a bottom crust,, so you can freeze the second half for another pie later, or use it for an extra decorative edge.
  • Let your dough rest in the fridge for at least 4 hours to overnight
  • Take your dough out and let it rest at room temperature for 15 minutes. Roll out your dough on a floured surface using a rolling pin and then transfer it into your pie pan. Using a fork, poke some holes in the bottom of your crust.
  • Pick your pie crust design and finish the edges.
  • Brush the edges with an egg wash (1 beaten egg)
  • Place your crust back in the fridge again for 15-30 minutes
  • Partially pre-baking your crust. line your crust with parchment paper and fill it with pie weights. Bake your crust at 350 degrees for 10 minutes. Then take out your weights and parchment paper and bake it again for another 10 minutes. 
  • Take out and let cool

Chocolate Filling

  • In a medium sauce pan add your cream and heat on medium low heat for about 3 minutes until it is lightly bubbling.
  • In a small bowl add your chopped chocolate. Pour your hot cream over your chocolate and let it sit for 3 minutes.
  • Then stir rigorously until smooth and melted.
  • Pour chocolate in the bottom of the pie crust and spread it out evenly. let it rest in the fridge or freezer until solid to the touch (about 15-30 minutes)

Pumpkin Pie

  • In a large Bowl whisk together your pumpkin, heavy cream, eggs, molasses, brown sugar, cinnamon, ginger, nutmeg, cardamom, clove, and salt. whisk until combined.
  • Pour mixture into pie crust (on top of the chilled chocolate). depending on the depth of your pie pan you may have a little mixture left over, if so just discard do not overflow.
  • Bake pie at 350 degrees for 60 minutes.
  • take out and let cool. serve and enjoy!
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