Chocolate Pumpkin Pecan Pie
Description
This pie has a bottom layer of chocolate, a middle layer of pumpkin, and a pecan pie topping. A beautiful pie to serve during holidays or for guests any time of the year.
Ingredients
•
1 (15 ounce) can pumpkin puree
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3 large eggs, at room temperature
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1/2 cup white sugar
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2 tablespoons cornstarch
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2 teaspoons vanilla extract
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2 teaspoons pumpkin pie spice
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1/2 teaspoon ground ginger
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1/2 teaspoon salt
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3 ounces semisweet chocolate (such as Baker's®), chopped
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1 tablespoon unsalted butter, melted
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1/4 cup brown sugar
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1/4 cup dark corn syrup (such as Karo®)
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1 large egg
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 cup chopped pecans
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1 (9 inch) deep-dish pie crust
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24 pecan halves (optional)
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2
Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
3
Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
4
Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
5
Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
6
Bake in the preheated oven until pie is set, 55 to 65 minutes.