If you didn’t think pumpkin pie could get any better, you probably didn’t know you could add chocolate. And bourbon vanilla whipped cream. And chocolate sauce. And toasted pecans. We’re not saying the autumn dessert staple isn’t perfect in its classic form. However, we’re especially in love with this version because it only takes one extra step to make this especially decadent. We recommend using bittersweet chocolate as your base and adjusting the sugar to your liking. Where the bourbon vanilla whipped cream is totally optional, we feel like it gives the dish an extra oomph that makes it nearly irresistible. However you serve it, we can guarantee this recipe will become one of your favorites. It did for us!
Learn how to make it with our online pastry school chef in this step-by-step video. Feel like doing something totally off-the-wall these holidays? Try our recipe for a Pumpkin Gingersnap Cheesecake!
Chocolate Pumpkin Pie
Ingredients
15 oz pumpkin puree
7 oz semisweet chocolate, melted
2/3 cup brown sugar
3 tsp corn starch
1 tsp cinnamon
¾ tsp pumpkin pie spice
1 ¼ tsp vanilla extract
3 eggs at room temperature
12 oz evaporated milk
Directions
1. Preheat oven to suggested temperature for your pie dough. Prepare pie shell by blind baking-baking about ½ way by lining the inside with parchment and adding beans for weight. Remove from oven and let cool while the filling is being prepared.
2. Place the pumpkin puree in a mixing bowl. Mix the brown sugar, corn starch, cinnamon and pumpkin pie spice separately and add to the pumpkin. Add the eggs one-by-one and mix until incorporated. Add the melted chocolate and mix until incorporated, followed by the evaporated milk. Be sure to not over mix the filling to avoid bubbles.
3. Pour the filling in the prepared pie shell. Bake at 325 degrees for about 50-60 minutes or until set. Let cool and chill before plating and serving.
Serve this decadent pie with candied pecans and bourbon whipped cream.
Bourbon Whipped Cream
Ingredients
2 cups heavy whipping cream
1/3 cup brown sugar
¼ cup bourbon
Directions
1. With a standing or hand mixer, whip the cream and brown sugar on a high setting until thick. Add the bourbon and continue to whip until it peaks.
