Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe
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Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe – quick and simple to make, this pumpkin pie has a thin chocolate crust, creamy pumpkin filling and a layer of dark chocolate ganache glaze on top. Seasoned with pumpkin pie spice and made with International Delight® Pumpkin Pie Creamer.
The perfect fall and holiday dessert. Take a break from the traditional pumpkin pie and make your fall more exciting with this decadent Dark Chocolate Pumpkin Pie With Chocolate Crust.
I’m a huge fan of International Delight® Coffee Creamers. I’m extremely excited to share with you some exciting Seasonal Fall Flavors that they have recently released.
On my recent trip to Walmart, I spotted the new seasonal creamers at the coolers by the dairy section. As excited as I could be for fall, I had to try them.
There are three flavors available: International Delight® REESE’S Peanut Butter Cup – how cool is this one? Is there a REESE’S Peanut Butter cup in your mug? There should be.
The other two flavors are – International Delight® Pumpkin Pie Spice and International Delight® Sugar-Free Pumpkin Pie Spice: “A creamy swirl of seasonal spice flavors inspired by pumpkin pie.”
I got the International Delight® REESE’S Peanut Butter Cup and International Delight® Pumpkin Pie Spice.
I love pumpkin, but my husband is a huge fan of peanut butter, so he was very excited to try this.
The International Delight® Seasonal Creamers are the perfect addition for our morning coffee. They add an amazing flavor to it.
What is even better, these coffee creamers are great as a fall recipe ingredient and today I have an amazing dessert to share with you.
Since fall is just around the corner, even though we have been getting quite a few hot days for the last week or so, I’m all about pumpkin recipes.
Both sweet and savory!
I have been thinking of making pumpkin pie with chocolate crust for days.
To be honest I’m not a huge fan of traditional pumpkin pie. But pumpkin pie + chocolate crust and chocolate glaze is a completely different thing. It definitely is my kind of dessert! And I got to use my new fall favorite International Delight® Pumpkin Pie Spice coffee creamer in it.
And you’ll be impressed how simple to make it is. It does require baking time and time for it to chill and set, but the wait is totally worth it!
The International Delight® Pumpkin Spice Coffee Creamer happened to be the best addition to this Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe.
I used the creamer as an ingredient in the pie filling and in the ganache glaze. It worked out great and added the perfect amount of creaminess (not too much creaminess needed!) and pumpkin spice.
This Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe is great for a seasonal fall dessert, party or family gathering. It is also great for Thanksgiving.
I’m pretty sure chocolate lovers will be impressed and even people who are not into pumpkin desserts will be impressed.
You can make it 2-3 days in advance.
I’m glad I found the new seasonal fall creamers at Walmart.
It just doesn’t feel like the holidays without a splash of seasonal flavor. Stock up and make that merriment last!
Are you planning or attending a fall party ? We like how you party™! These creamers will be a great addition to a fall party. Just add to your coffee or a simple dessert like this one!
Visit the social hub for more inspiration.
Hope you like it!
Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe - quick and simple to make, this pumpkin pie has a thin chocolate crust, creamy pumpkin filling and a layer of dark chocolate ganache glaze on top. Seasoned with pumpkin pie spice and made with International Delight® Pumpkin Pie Creamer.
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup melted butter
- 8 oz softened cream cheese
- 1 cup sugar
- 3 eggs large
- 15 oz Pumpkin Pure not pie filling (1 can)
- 1/4 cup International Delight® Pumpkin Pie Spice
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
- 1 cup dark chocolate (chopped) could substitute dark chocolate chips
- 1/3 cup International Delight® Pumpkin Pie Spice (+2 tbsp more if the glaze is too thick)
- 1/4 cup semi-sweet chocolate chips melted, for decoration
Preheat oven to 350 F.
Spray a 9-inch pie dish with cooking spray.
In a bowl, combine crushed cookies and butter. Mix to combine.
Spread to the bottom of the pie dish and press to the bottom and sides. Bake for 6 minutes, then cool.
In a bowl, beat together cream cheese and sugar until combined. Scrape down the sides and bottom of the bowl. Add in eggs, one at a time, beating on low speed to incorporate after each addition.
Add in pumpkin pure, vanilla, salt, pumpkin pie spice and International Delight® Pumpkin Pie Spice. Beat until just combined.
Pour filling over the baked crust and bake for 40-45 minutes, until the top/center is set.
Cool at room temperature for at least 1 hour.
Place the International Delight® Pumpkin Pie Spice creamer in a small pot and bring to a boil. Pour over the chocolate. Stir until smooth. Add more hot creamer, if the glaze appears too thick.
Spread the glaze on top of the pie. Cover and refrigerate for at least 3 hours.
After that, you can drizzle with melted chocolate.
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