Chocolate-Swirled Pumpkin Pie

Name: Chocolate-Swirled Pumpkin Pie
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 85 grams bittersweet chocolate, melted and cooled slightly; 425 grams pumpkin puree; 2 teaspoons cinnamon; 1 Tbsp cornstarch; 4 larges eggs; 118 milliliters heavy cream; 8 servings All-Butter Pie Dough; 1 pinch Pinch of salt; 177 milliliters sugar

The recipe Chocolate-Swirled Pumpkin Pie can be made in around 2 hours and 30 minutes. This recipe serves 8. One portion of this dish contains approximately 6g of protein, 17g of fat, and a total of 337 calories. Head to the store and pick up eggs, pumpkin puree, sugar, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Thanksgiving. If you like this recipe, take a look at these similar recipes: Chocolate Swirled Pumpkin Bars, Pumpkin Chocolate Swirled Cheesecake, and Chocolate-Swirled Pumpkin Bars.

Instructions

Preheat the oven to 35

Equipment you will use

Oven

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.

Ingredients you will need

Pie Crust

Dough

Roll

Line the pie shell with foil and fill with pie weights or dried beans.

Ingredients you will need

Dried Beans

Pie Crust

Equipment you will use

Aluminum Foil

Bake in the center of the oven until nearly set, about 25 minutes.

Equipment you will use

Oven

Remove the foil and weights and bake until the crust is pale golden, about 10 minutes longer.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil

Let cool slightly.

In a medium bowl, whisk the eggs, sugar, cornstarch, cinnamon, cloves and salt until smooth.

Ingredients you will need

Corn Starch

Cinnamon

Clove

Sugar

Egg

Salt

Equipment you will use

Whisk

Bowl

Whisk in the pumpkin puree, then the cream.

Ingredients you will need

Canned Pumpkin

Cream

Equipment you will use

Whisk

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.

Ingredients you will need

Chocolate

Pumpkin

Butter

Crust

Equipment you will use

Butter Knife

Whisk

Bowl

Oven

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.

Ingredients you will need

Custard