Pumpkin Pie with a Hint of Chocolate

Pumpkin Pie

Pumpkin Pie, the iconic sweet pie for fall and early winter. Someone said “it’s so end of October” but it’s not that at all, as it’s a popular dessert served on Thanksgiving in both Canada and the United States.

I have not found sugar pumpkins in the local stores here, so instead of pureeing pumpkin myself I looked for canned pumpkin and was glad to find Festal Golden Pumpkin as I had seen great reviews about the flavour. And now I already regret of not getting more than two cans, as it is delicious! I love the texture and the sweet pumpkin flavour.

The hint of chocolate in this recipe comes from the chocolate pastry crust made with unsweetened cocoa powder, I also served it with cocoa flavoured whipped cream and gave it a light cocoa dusting on top. Should you want to give it more intense chocolate flavour, you could drizzle some chocolate sauce or ganache on top or sprinkle some cacao nibbles on top.

I made a small version of the same pie dressed up as a Thanksgiving turkey. It’s super simple dress up, with whipped cream and chocolate chips in eyes, skittles in beak and snood and candy corn tail. Here’s the video:

How do you like to serve a pumpkin pie? What’s your favourite Thanksgiving dessert? Or maybe you have an easier way to make a pumpkin pie?

Pumpkin Pie with Chocolate Pastry Crust
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Servings Prep Time
7servings 20minutes
Cook Time Passive Time
55minutes 2hours
Servings Prep Time
7servings 20minutes
Cook Time Passive Time
55minutes 2hours
Pumpkin Pie with Chocolate Pastry Crust
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
7servings 20minutes
Cook Time Passive Time
55minutes 2hours
Servings Prep Time
7servings 20minutes
Cook Time Passive Time
55minutes 2hours
Ingredients
  • Crust
  • 150 grams unsalted butter
  • 100 grams powdered sugar
  • 30 grams ground almonds
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 220 grams plain flour
  • 3 tablespoons cocoa powder
  • Filling
  • 1 can pureed pumpkin
  • 3 eggs
  • 150 grams sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom seeds
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 200 mililiters condensed milk
Servings: servings
Units:
Instructions
  1. In a mixing bowl beat butter, powdered sugar, ground almonds, salt and vanilla on low speed until combined and smooth.
  2. Add egg and continue beating on medium speed.
  3. Sift in flour and cocoa powder and continue beating on low speed until smooth.
  4. Cover in plastic wrap and refrigerate for at least 2 hours.
  5. Prepare filling in a mixing bowl, beat eggs, sugar, salt and spices. Then add pumpkin puree and finally condensed milk and mix until incorporated.
  6. Preheat oven to 180ºC (350ºF) and grease a 23 cm (9 inch) pie dish.
  7. On a lightly floured surface and roll out the chilled crust pastry and lift onto the pie dish. Turn the overlapping edges in and press the sides using your fingers.
  8. Prick small holes to the bottom of the crust by using a fork.
  9. Pour filling onto the crust and bake in preheated oven for 10 minutes, then reduce heat to 170ºC (325ºF) and continue baking for 45 minutes until a toothpick inserted in middle comes out clean.
  10. Allow to cool to room temperature and serve with cocoa whipped cream.

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