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.
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.