There’s something undeniably magical about the fusion of sweet pumpkin and rich chocolate. Our Pumpkin Pie with a Chocolate Crust is the epitome of this delightful combination, making it a perfect indulgence for cozy family gatherings or festive fall evenings. Imagine the comforting, familiar essence of pumpkin spice paired with the luxurious, velvety texture of chocolate—this pie is bound to become a beloved tradition in your home.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8
Skill Level: Intermediate
Ingredients
- 1 pre-made chocolate pie crust or homemade chocolate crust
- 1 ½ cups pumpkin puree (fresh or canned)
- ¾ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- 1 cup evaporated milk
- 2 tablespoons melted chocolate (optional for decorating)
Instructions
- Preheat your oven to 350°F (175°C). If using a homemade chocolate crust, prepare and par-bake it as per the recipe instructions. For pre-made crust, simply set it aside.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, cinnamon, ginger, cloves, and salt. Mix well until all the spices are evenly distributed.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Gradually stir in the evaporated milk until the mixture is smooth and creamy.
- Pour the filling into the prepared chocolate crust, smoothing the top with a spatula.
- Bake in the preheated oven for 55-60 minutes, or until the center is set and a knife inserted near the center comes out clean.
- Allow the pie to cool on a wire rack. Once cooled, if desired, drizzle the melted chocolate over the top for an extra touch of decadence.
Helpful Tips
For a more intense chocolate flavor in the crust, consider adding a tablespoon of cocoa powder to your homemade crust recipe. To ensure the pie sets properly, don’t overmix the filling—gentle stirring is key. If you don’t have evaporated milk, you can substitute with heavy cream for an even richer texture.
Storage Instructions
Store any leftovers in the refrigerator, covered with plastic wrap or stored in an airtight container, for up to 4 days. You can also freeze the pie for up to 2 months; thaw in the refrigerator before serving.
Pairings
This pie pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. For beverages, consider serving with a hot cup of spiced chai latte or a glass of cold milk.
We can’t wait to see your delightful takes on this Pumpkin Pie with a Chocolate Crust! Share your creations using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave your feedback on our website www.zynahz.com. Stay updated with our latest recipes by subscribing to our newsletter and following us on social media. Happy baking!
