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Chocolate Bottom Pumpkin Pie

Chocolate Bottom Pumpkin Pie

  • 20 minutes
  • 15 ingredients
  • Nut Pie Crust
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • For the Chocolate Ganache
  • dark chocolate, finely chopped
  • heavy whipping cream
  • For the Pumpkin Pie
  • 1 Diamond of California¬ģ Pecan Pie Crust
  • 3/4 cup pumpkin puree
  • 3/4 cup evaporated milk
  • 2 large eggs
  • 1/3 cup sugar
  • 1/3 cup brown sugar
  • 1 tsp vanilla
  • 2 tbsp all-purpose flour
  • 1-1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp ginger
  • 1/8 tsp nutmeg
  • pinch of cloves

The Steps

  1. Start by prepping the ganache. Place the chocolate in a bowl and set aside while you prepare the cream. Warm the cream in a saucepan over medium-low heat until cream is hot and beginning to steam or in the microwave until it is steaming and almost bubbling. Do not boil.
  2. Pour the cream over the chocolate in a medium-sized bowl. Cover the bowl with plastic wrap and allow it to sit for 5 minutes.
  3. Remove the plastic wrap and whisk gently until smooth. If there are still chunks of chocolate, gently heat in the microwave in 15 second increments, stirring until the two have combined.
  4. Pour the mixture into the bottom of the prepared pie crust and put in the fridge or freezer to firm up to fudge consistency.
  5. Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, and eggs in a large bowl. Add the sugar and vanilla and stir to combine. Add the flour and spices and spices and stir just until smooth. Pour the mixture over the firm chocolate in the pie crust.
  6. Bake the pie in the preheated oven until the edges are set and the center wiggles like jello, about 40 minutes. Remove from the oven and allow to cool completely prior to serving with whipped cream, if desired.
RECIPE CONTRIBUTED BY KATE WOOD

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