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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is for those of us chocoholics who do enjoy their pumpkin! The recipe was found in Mrs. Fields I Love Chocolate! Cookbook, 1994, Preparation time does not include the times needed for the dough to chill or the chocolate to chill & it also doesn't include the time for the pie to cool to room temperature or the time for the finished pie to chill! Ingredients:
1 cup all-purpose flour |
1/4 teaspoon salt |
6 tablespoons unsalted butter, cold |
3 tablespoons ice water, as needed |
1 cup light brown sugar, packed |
1 tablespoon all-purpose flour |
1 teaspoon all-purpose flour (yes, again) |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
1/2 teaspoon ground ginger |
1/8 teaspoon ground cloves |
1 large egg |
1 large egg white |
2 tablespoons vanilla extract |
1 (15 ounce) can pumpkin puree, solid-pack, unsweetened |
1 cup half-and-half |
4 ounces semisweet chocolate, coarsely chopped |
1/2 cup heavy cream |
2 tablespoons granulated sugar |
Directions:
1. FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
2. Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
3. When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
4. Refrigerate the pie plate while making the filling.
5. FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
6. In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
7. Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
8. Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
9. Remove from the oven & cool the pie on a wire rack until it is room temperature.
10. FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
11. In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
12. Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
13. Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
14. Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!
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