This pie’s chocolate crust truly elevates the flavor of pumpkin pie. Canned pumpkin is usually available all year, so make this pie for your simple celebration any time you choose! See make ahead directions below.
Pumpkin Pie with Chocolate Crust
Servings: 10
Calories: 289kcal
Ingredients
- 8 ounces chocolate wafer cookies 33 cookies
- 1/2 cup butter melted
- 2 Tbsp sugar
- 15 ounces canned pure pumpkin
- 3/4 cup packed light brown sugar
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/8 tsp ground cloves
- 3 eggs large
- whipped Cream optional topping
- chocolate shavings optional topping
Instructions
- For crust ...Preheat oven to 350°
- In a food processor, pulse the cookies until finely ground.
- Transfer to a medium bowl and add the butter and sugar. Mix until well combined.
- Press into a 9-inch pie plate (using the back of a small measuring cup helps form a perfect crust).
- Bake the crust for 8-10 minutes, until set.
- Transfer to a rack and let cool prior to filling.
- For the filling ... Purée pumpkin in food processor.
- Mix in next 6 ingredients.
- Gradually add cream, processing just until blended.
- Pour filling into crust.
- Bake in 350° oven for about one hour, or until center is set.
- Cool completely on rack.
- Top with whipped cream and chocolate shavings if desired.
Notes
To make ahead:
Wrap the uncooked pie in plastic wrap, cover it in foil, then wrap it in two plastic grocery bags. Put pie in the freezer until the day before you want to serve it. Defrost in the refrigerator overnight and leave it on the counter for a couple of hours before putting in the oven (it needs to be thoroughly defrosted). When ready to bake, preheat oven to 350 degrees and bake until center is set, about 1 hour. Cool completely on rack.