CHOCOLATE PUMPKIN PIE

Chocolate Pumpkin Pie image

Make and share this Chocolate Pumpkin Pie recipe from Food.com.

Provided by Food.com

Categories Pie

Time 1h50m

Yield 1 9-inch pie

Number Of Ingredients 13

Ingredients

1 store-bought pie crusts (for 9-inch pie) or 1 homemade pre-rolled pie crust (for 9-inch pie)
2 ounces semisweet chocolate
1 tablespoon unsalted butter
1/2 cup maple syrup, plus 1/4 cup
2 tablespoons cocoa powder
4 large eggs, divided
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 1/2 teaspoons pumpkin pie spice, blend
1/2 teaspoon vanilla extract
1 pinch salt
2 cups light caramel sauce
1 cup pecans, toasted and roughly chopped

Steps:

Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.

Nutrition Facts : Calories 4998.5, Fat 246.1, SaturatedFat 83.3, Cholesterol 944.2, Sodium 3797, Carbohydrate 701.9, Fiber 38.8, Sugar 107.7, Protein 72.9