Best 2 Chocolate Pumpkin Pecan Pie Recipes
Indulge in the symphony of flavors that is the Chocolate Pumpkin Pecan Pie. This delectable dessert seamlessly blends the rich decadence of chocolate with the warm, autumnal notes of pumpkin and the nutty crunch of pecans. The luscious filling, nestled within a flaky, buttery crust, is a harmonious balance of sweet and savory, while the pecan streusel topping adds a delightful textural contrast. This recipe also includes a variation for a gluten-free crust, catering to those with dietary restrictions. Additionally, explore the versatility of the pumpkin pecan filling by trying it out in cupcakes, muffins, or even cheesecake bars. Embark on a culinary journey with this comprehensive guide to a dessert that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE PUMPKIN PECAN PIE
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.
Provided by Yoly
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 42.8 g, Cholesterol 77.5 mg, Fat 20.5 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 437.7 mg, Sugar 24.7 g
CHOCOLATE, PECAN, AND PUMPKIN SEED PIE WITH GINGERSNAP CRUST
Earthy and sweet with molasses, rich with cream, and bittersweet with dark chocolate, this sophisticated pie-with an easy press-in crumb crust-is a breeze to make.
Provided by Anna Stockwell
Categories Chocolate Dessert Thanksgiving Kid-Friendly Pecan Seed Kidney Friendly Vegetarian Pescatarian Peanut Free Kosher Diabetes-Friendly Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 18
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse gingersnaps, pecans, brown sugar, and salt in a food processor until finely ground. Add butter and pulse until dough sticks together when pressed. Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Bake crust until golden brown, 8-10 minutes. Let cool completely.
- Make the filling:
- Spread pecans and pumpkin seeds on a rimmed baking sheet. Toast in 350°F oven until warmed through and lightly fragrant, 5 minutes; let cool.
- Meanwhile, heat butter, chocolate, and cream in a heatproof bowl set over a saucepan of simmering water (bottom of bowl should not touch water), stirring, until melted and smooth, about 5 minutes. Let cool slightly.
- Whisk eggs and brown sugar in a large bowl until frothy. Whisk in salt and 1/4 cup molasses until smooth, then slowly add chocolate mixture, whisking constantly, until combined. Stir in half of toasted pecans and pumpkin seeds. Pour mixture into prepared crust. Arrange remaining pecans and pumpkin seeds evenly over filling.
- Bake pie until filling is set around the edges but jiggles slightly in the center when shaken, 25-30 minutes.
- Meanwhile, whisk remaining 1 Tbsp. molasses and 1 tsp. water in a small bowl.
- Remove pie from oven and transfer to a wire rack. Using pastry brush, immediately brush surface with molasses mixture to glaze; let cool before serving.
- Do Ahead
- Pie can be made 1 day ahead; store at room temperature.
Tips:
- Use a combination of chocolate and pumpkin puree. This will give the pie a rich, decadent flavor with a touch of fall.
- Don't overmix the batter. Overmixing will make the pie tough. Mix just until the ingredients are combined.
- Bake the pie at a high temperature for the first 15 minutes. This will help set the crust and prevent the pie from becoming soggy.
- Reduce the oven temperature and continue baking until the pie is set. The pie is done when a toothpick inserted into the center comes out clean.
- Let the pie cool completely before serving. This will allow the flavors to meld and the pie to set properly.
Conclusion:
This chocolate pumpkin pecan pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall occasion. The combination of chocolate, pumpkin, and pecans is a classic flavor combination that is sure to please everyone. With its rich, creamy filling and flaky crust, this pie is sure to be a hit at your next gathering.
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