David Russo's Blog: The Only Pumpkin Pie Recipe You’ll Need this Season (Hint: Chocolate Crust!)

Pumpkin pie is as essential to Thanksgiving dinner as the turkey itself, which is why it should be extra delicious. And this Pumpkin Pie with Chocolate Crust recipe from Spoon Fork Bacon definitely is. After all, the only thing better than pumpkin pie? Pumpkin pie with a decadent chocolate crust. This Thanksgiving, we won’t blame you if you start off with dessert!

From Spoon Fork Bacon… Pumpkin pie is my favorite pie on earth. I have done variations upon variations with pumpkin pie, and I still like a pretty normal filling. What I do like to experiment with is the crust. Ginger snap, vanilla wafers, or in this case chocolate! I love the addition of chocolate. It just makes this pie that much more exciting!

Pumpkin Pie with a Chocolate Crust

prep time
20 Minute/s

cook time
55 Minute/s

total time
1 Hour/s 15 Minute/s

Ingredients

Crust
14 ounces chocolate wafers, finely ground
¾ cup (1 ½ sticks) unsalted butter, melted
Filling
1 (28 ounce) can pumpkin puree or 2 ½ cups fresh roasted pumpkin puree
1 (14 ounce) can sweetened condensed milk
½ lemon, juiced
5 tablespoons salted butter, melted
3 ½ tablespoons light brown sugar
2 eggs
1 tablespoon vanilla extract
2 teaspoon ground cinnamon
½ teaspoon nutmeg
Sweetened Whipped Cream
1 cup heavy cream
½ cup superfine sugar
½ teaspoon vanilla extract
Garnish
shaved milk chocolate

Instructions

Preheat oven to 350˚F.
In a large bowl mix together the chocolate wafer crumbs and melted butter until fully incorporated. Press the mixture into a 9” pie dish or tart shell, pressing both evenly on the bottom and up the sides. Place onto a baking sheet and then into the refrigerator until ready to use.
Place pumpkin puree in a bowl and add the remaining filling ingredients. Stir together until fully incorporated and no lumps remain. Pour the filling into the prepared crust and carefully set into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle.
Allow pie to cool completely, about 2 hours.
For the sweetened cream, pour cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
Generously top pie with whipped cream and finish with chocolate shavings.