Pumpkin Pecan Chocolate Pie

Servings: 6 - 8

A twist on the holiday’s favorite pie, this pumpkin dessert gets a boost of flavor from chocolate.



Pie Filling 
1 cup cooked pureed pumpkin pie filling
1/4 cup packed, light brown sugar
2 tablespoons white sugar
1 egg, vigorously beaten until frothy
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
1 tablespoon pure vanilla extract
1/4 teaspoon salt
1 teaspoon grated fresh ginger
1/4 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice

3/4 cup sugar
3/4 cup dark corn syrup
2 small eggs
1-1/2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
Pinch of salt
Pinch of ground cinnamon
3/4 cup pecan pieces or halves

Pie Shell 
1 (8-inch) pie shell
Chocolate Topping
3/4 cup chocolate sauce



 Preheat the oven to 325 degrees. Combine all of the filling ingredients in a mixing bowl. Beat on medium speed of electric mixer until the batter is smooth, about 2 to 3 minutes. Do not overbeat. Set aside.

For the syrup: Combine all of the ingredients except the pecans in a mixing bowl. Mix thoroughly on slow speed of electric mixer until the syrup is opaque, about 1 minute; stir in the pecans and set aside.

Spoon the filling evenly into a pie shell. Pour the syrup on top. Bake in a 325-degree oven until a knife inserted in the center comes out clean, about 1-3/4 hours. Note: The pecans will rise to the top of the pie during baking.

In a small saucepan coated with Teflon™ non-stick, warm the chocolate sauce and then pour over the pie. Serve immediately.

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