Including chocolate is a nice variation on a traditional pumpkin pie. If you like chocolate then this will be a welcome addition to your Thanksgiving or holiday meal.
The chocolate makes this pie slightly fudgier (is that even a word?) than a traditional pumpkin pie. You definitely need to cool it in the refrigerator to set up otherwise the filling may fall apart.
The pie filling fits perfectly in a 10 inch pie crust but you can use a 9 inch pie crust and just pour the extra filling into a few ramekins. You can bake the ramekins along with the pie. If you’re using a 9 inch pie crust reduce the cook time to 1 hour.
If you’re looking to make this recipe vegetarian, just substitute the butter for non-dairy butter and the milk for non-dairy milk. I’ve tried making this using rice milk and it cooked perfectly. I’m sure almond or soymilk would be good too.
- 1 premade 10” Pie Crust
- 2 ounces Bittersweet Chocolate, chopped
- ¼ cup Butter
- 1 14 oz Can Pumpkin
- 1 cup Milk
- 1½ cup Brown Sugar
- 3 Large Eggs
- 1 tablespoon Cornstarch
- 1 tablespoon Molasses
- 1 teaspoon Vanilla Extract
- ¾ teaspoon Ground Cinnamon
- ¾ teaspoon Ground Allspice
- ¼ teaspoon Ground Nutmeg
- Pinch of Ground Cloves
- Pinch of salt
- Preheat oven to 375F.
- Using a fork, gently poke the bottom of the piecrust. This will prevent the center from puffing up while baking.
- Place aluminum foil around the crust to prevent it from burning, and then bake the crust until golden, about 15 minutes.
- Remove the pie crust from the oven and set aside to let cool slightly and reduce the heat to 325F.
- In the meantime, make the pie filling by melting the chocolate, butter and milk in a double broiler.
- Stir the chocolate milk mixture frequently until smooth, and then remove from heat.
- In a large bowl, mix together the pumpkin, brown sugar, eggs, cornstarch, molasses, vanilla, cinnamon, allspice, nutmeg, cloves and salt.
- Slowly add in the in the chocolate milk mixture while constantly stirring to prevent lumps (or scrambled eggs).
- Once the mixture is combined, pour into pie crust.
- Place pie pan on a baking sheet and then place in the oven and bake until the center of pie has set, about an 1 hour 15 minutes.
- Let cool slightly before placing in the refrigerator to at least an hour before serving.
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