Chocolate Pumpkin Pecan Pie

asian chinese european french dessert main sweet spicy savory umami medium fast

Prep

26 min

Cook

50 min

Total

76 min

Ingredients (9)

1 (15 ounce) can pumpkin puree g

3 large eggs, at room temperature g

½ cup white sugar g

2 tablespoons cornstarch g

2 teaspoons vanilla extract g

2 teaspoons pumpkin pie spice g

½ teaspoon ground ginger g

½ teaspoon salt g

3 ounces semisweet chocolate (such as Baker's®), chopped g

Nutrition

kcal

fat

carbs

protein

Instructions

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.