Description
This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.
Ingredients
- 1 (15 ounce) can pumpkin puree
- 3 large eggs, at room temperature
- ½ cup white sugar
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 3 ounces semisweet chocolate (such as Baker’s®), chopped
- 1 tablespoon unsalted butter, melted
- ¼ cup brown sugar
- ¼ cup dark corn syrup (such as Karo®)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup chopped pecans
- 1 (9 inch) deep-dish pie crust
- 24 pecan halves (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin puree
- eggs
- sugar
- cornstarch
- vanilla extract
- pumpkin pie spice
- ginger
- and salt in a large bowl until well combined. Set aside.
- Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds
- then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
- Mix melted butter
- brown sugar
- dark corn syrup
- egg
- vanilla extract
- and salt in a bowl until well combined. Stir in chopped pecans.
- Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
- Bake in the preheated oven until pie is set
- 55 to 65 minutes.
Prep Time: 25 mins
Cook Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 10