Dark Chocolate Pumpkin Pie With Chocolate Crust Recipe
Ingredients
For the crust:
- 1 1/2 cups crushed chocolate cookies
- 1/4 cup melted butter
For the filling:
- 8 oz softened cream cheese
- 1 cup sugar
- 3 eggs — large
- 15 oz Pumpkin Pure — not pie filling (1 can)
- 1/4 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice
- 1/8 tsp salt
For the ganache:
- 1 cup dark chocolate (chopped) — could substitute dark chocolate chips
- 1/3 cup heavy cream — (+2 tbsp more if the glaze is too thick)
For garnishing:
- 1/4 cup semi-sweet chocolate chips — melted, for decoration
Instructions
For the crust:
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Preheat oven to 350 F.
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Spray a 9-inch pie dish with cooking spray.
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In a bowl, combine crushed cookies and butter. Mix to combine.
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Spread to the bottom of the pie dish and press to the bottom and sides. Bake for 6 minutes, then cool.
For the filling:
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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.
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Add in pumpkin pure, vanilla, salt, pumpkin pie spice and heavy cream. Beat until just combined.
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Pour filling over the baked crust and bake for 40-45 minutes, until the top/center is set.
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Cool at room temperature for at least 1 hour.
For the ganache glaze:
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Place the heavy cream 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.
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Spread the glaze on top of the pie. Cover and refrigerate for at least 3 hours.
After that, you can drizzle with melted chocolate.