I had been looking for a way to spice up the pumpkin pie dessert at my family’s Thanksgiving. My friend suggested that I try swirling in dark chocolate before baking. This was a great idea!

The deep flavor makes each bite taste so much richer. Plus, it breaks up the creamy texture of the pumpkin, so you have a lot of contrasting elements in your [pumpkin pie slice.

I always add a dollop of Cool Whip to my dessert, which is a perfect topping for my Decadent Pumpkin Pie! If you’re bored of regular pumpkin pie like my family was, you need to give this recipe a try.

 

Ingredients:

4 large eggs

3/4 cup sugar

1 tablespoon cornstarch

2 teaspoons cinnamon

1/4 teaspoon cloves

Pinch of salt

One 15-ounce can pumpkin puree

All-Butter Pie Dough

1/2 cup heavy cream

3 ounces bittersweet chocolate, melted and cooled slightly

 

Instructions:

Step 1    

Preheat the oven to 350°. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes.

Step 2    

Line the pie shell with foil and fill with pie weights or dried beans. Bake in the center of the oven until nearly set, about 25 minutes. Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer. Let cool slightly.

Step 3    

In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves and salt until smooth. Whisk in the pumpkin puree, then the cream. Transfer 1 cup of the filling to a bowl and whisk in the melted chocolate. Working near the oven, pour the rest of the pumpkin filling into the crust. Dollop the chocolate filling on top and swirl it in with a butter knife. Bake the pie for about 45 minutes, until the custard is set. Cover the crust with strips of foil if it browns too quickly. Cool the pie on a wire rack completely before serving.

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Quick Tip: Freeze the pie dough before baking to avoid shrinkage.

Recipe and image courtesy of: Food and Wine