Double Chocolate Pumpkin Pie

I have Christmas music playing pretty much non-stop these days. When I'm at my desk, when I'm at the gym...it's my annual binge. And, come the new year, it will be banished again until after next Thanksgiving. One of my favorites has always been Home for the Holidays by The Carpenters and it's made me associate Christmas with pumpkin pie.

The thing is, plain pumpkin pie tends to be a little too much pumpkin for me, if that makes any sense. But chocolate and pumpkin are one of my favorite flavor combos. One of the first recipes I tend to make when autumn arrives is a chocolate chip pumpkin bread so this year I combined the two flavors in a Christmas-worthy pie.

I even used some cute leaf shaped cutters to make the edges a little more holiday worthy. The texture of the filling is silky and creamy and the flavor is still very pumpkin but with enough chocolate to break up the monotony. This is definitely the way I prefer pumpkin pie. Enjoy!

by Hungry Couple

Prep Time: 30 Minutes

Cook Time: 55 Minutes

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Ingredients (12 Servings)

• Crust:
• 1 1/2 Cups all purpose flour
• 1/4 Cup sugar
• 1 1/2 Sticks unsalted butter, chilled and cut into 1" pieces
• 2 Tablespoons unsweetened cocoa powder
• 1/2 Teaspoon salt
• 6 Tablespoons ice water
• 
  
• Filling:
• 8 oz. Semi-sweet chocolate chips
• 4 Tablespoons unsalted butter
• 3 Eggs
• 3/4 Cup sugar
• 1 Can (15 oz.) unsweetened pumpkin puree
• 1 Can (12 oz.) evaporated milk
• 1 Tablespoon all purpose flour
• 1 1/2 Teaspoons cinnamon
• 1 Teaspoon nutmeg
• 1 Teaspoon salt

Instructions

Make the dough by adding the flour, sugar, cocoa powder, salt and butter to the bowl of a food processor. Pulse a few times until the mixture resembles course crumbs. With the machine running, slowly add the ice water and continue mixing just until the mixture forms into a dough ball. Wrap in plastic and refrigerate for at least one hour.

Pre-heat the oven to 350 degrees.

Place the chocolate chips and butter in a bowl over a pot of simmering water (creating a double boiler) but make sure the bowl doesn't touch the water. Keeping the flame on medium low, gently stir until the chocolate and butter have melted. Set aside to cool.

Add the eggs, sugar, pumpkin puree, condensed milk, flour, cinnamon, nutmeg and salt to a bowl and whisk together. I used a hand mixer. When the chocolate has cooled, set aside 1/4 cup of it and stir the rest into the pumpkin batter.

Cut 1/4 of the dough and set aside. Roll out the remaining dough to about a 12" circle and drape into a 10" deep pie dish. Shape the edges however you like but I used a fork to make a simple flat edge.

Pour the batter into the prepared pie dish.

Roll out the remainder of the dough and use a small cutter to create shapes. Brush a bit of cream along the edges of the dough so that the shapes will adhere. Bake for 45 - 55 minutes or until the pie is set. Allow to cool to room temperature, warm the reserved melted chocolate in the microwave for a few seconds and drizzle over the top of the pie.

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