Everything you love about about chocolate torte and pumpkin pie all in one delicious package.
Our Chocolate Pumpkin Pie is the best of both worlds.
As long as your pie pan is large enough, there will be no spills.
Credit: Photographer: Antonis Achilleos, Prop Stylist: Claire Spollen, Food Stylist: Chelsea Zimmer
The whipped cream is a light counterbalance to the rich chocolate flavor and delicate spice.
Press crumb mixture into bottom and up sides of pie plate.
Bake in preheated oven until firm, 10 to 12 minutes.
Transfer pie plate to a wire rack to cool while preparing filling.
Prepare the Filling: Combine chocolate chips and butter in a large microwavable bowl.
Whisk one-third of pumpkin mixture into melted chocolate mixture until combined.
Whisk in remaining two-thirds pumpkin mixture until thoroughly combined.
Place prepared piecrust on a rimmed baking sheet.
Carefully pour pumpkin mixture into piecrust.
Bake in preheated oven until center is set but still a little jiggly, 50 to 55 minutes.
Transfer pie to a wire rack and cool completely, about 2 hours.
Cover and chill until completely chilled, at least 4 hours or up to 24 hours.
Serve with sweetened whipped cream, if desired.
