• Sarah

Bake-Along #32: Chocolate Pumpkin Pie



Want to do something different for Thanksgiving this year? Try this crazy delicious twist on classic pumpkin pie. For tips and to bake-along live, just follow along with the video.


Prep: 45 minutes

Bake: 30-40 minutes


Chocolate Pumpkin Pie Recipe:


Chocolate Crust:

‪1 cup AP flour‬

1/4 cup cocoa powder

1/4 cup granulated sugar

1/4 t salt

1/2 cup unsalted butter (cold and cubed)

2 T cold water


Chocolate Chip Pumpkin Filling:

2 whole eggs

2 egg yolks

1/4 cup granulated sugar

1/2 cup dark brown sugar

1/4 t salt

2 t vanilla extract

1 & 1/2 t ground ginger

1 & 1/2 t ground cinnamon

1/2 t ground nutmeg

1 & 1/2 cups pumpkin puree

1 & 1/4 cup heavy cream

1/2 cup mini chocolate chips (plus extra)


Chocolate Whipped Cream:

1 & 1/4 cup heavy cream

1 t vanilla extract

1/2 cup powdered sugar

4 T cocoa powder

  1. Make the crust just like in Bake-Along #8. Rest the crust for at least 30 minutes. Then roll out your dough to 2-3 mm thick, line your pie dish, and put back into fridge to allow the gluten to relax.

  2. Next get a bowl and whisk or your food processor. Pulse together your sugars, salt, and spices until combined.

  3. Add the eggs and vanilla extract with the mixer running to combine fully.

  4. Add the pumpkin puree and pulse to combine.

  5. Next, with the mixer running, drizzle in your heavy cream until combined.

  6. Pour filling into a separate bowl and fold in the mini chocolate chips. Set aside. You can see my filling consistency at the 18:56 mark.

  7. Line your crust with parchment or foil, then weigh it down with beans, rice, or pie weights. Par-bake your crust at 350°F for 8-12 minutes until the bottom of the crust no longer looks wet. Check out my par-baked crust at the 37:13 mark.

  8. Pour your filling into prepared crust. Dot the top with mini chocolate chips and bake for 30-40 minutes at 350°F until the center is just set and no longer wobbling. (Don't wait for the center to rise up like the edges will as your pie will be overcooked).

  9. For the whipped cream: using a stand mixer with the whisk attachment whip together your heavy cream, vanilla extract, and powdered sugar. One those are combined and the cream begins to thicken add your cocoa powder in one tablespoon at a time. Whip just until you reach stiff peaks or else you'll beat it to chocolate butter instead! Refrigerate until use.

  10. Allow to cool fully before covering with whipped cream.

  11. Slice that pie once cool or refrigerate to get cleaner slices. No matter if you like your pie cool or cold, enjoy every bite!

Notes:

  • You can use that extra crust to make leaves or branches! Bake alongside your pie and remove with spatula as soon as they are done (they will take about 20 minutes and will finish before your pie is cooked). I discussed this a little bit at the 34:39 mark.

  • Feel free to make substitutes with the sugar! Dark brown us not required, just my preference.


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