Pumpkin Pie with Chocolate Crust

Описание: This modern twist on pumpkin pie with chocolate crust features a cozy spiced filling, rich chocolate crust, and a drizzle of chocolate on top. It perfectly blends nostalgia with a holiday-worthy upgrade!
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INGREDIENTS

For the crust:

1 1/4 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
2 tbsp granulated sugar
1 tsp kosher salt
10 tbsp unsalted chilled butter, cubed into 1/2-inch pieces
1 tsp vanilla extract
5-6 tbsp ice cold water

For the pumpkin filling:

2 large eggs
3/4 cup granulated sugar
1 cup heavy cream
1/2 cup whole milk
1 15-oz can pumpkin puree
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/2 tsp kosher salt
2 tbsp all-purpose flour
2 oz semi-sweet chocolate, chopped

INSTRUCTIONS

For the crust:

In a large bowl, combine the flour, cocoa powder, sugar, and salt. Mix together and add the cubes of cold butter. Toss the butter pieces to coat the flour. Using thumb and forefingers, work the butter into the flour mixture by pressing the pieces of butter into the flour. Continue to mix until it resembles a coarse mixture with butter pieces no bigger than a pea and holds together when pressed into a tight fist.

Add the vanilla extract and 4 tbsp of water and toss to combine. Add 1-2 tbsp more water as needed until the dough forms a cohesive mass. Press together into a disk. Wrap tightly in plastic and place in the refrigerator to chill for 20 minutes.

Roll out to a 14-inch circle and fit the dough into a 9-inch pie pan. Trim the dough, leaving 1 inch of overhang. Roll the overhang under and crimp the edge to form a crust. Dock the crust with a fork. Place the prepared pie shell in the refrigerator to chill for 20 minutes. Alternatively, the formed crust can be wrapped and frozen for up to 1 month.

Preheat the oven to 375°F. Line the pie shell with parchment paper and fill to the top with pie weights or dried beans. Bake in the preheated oven for 20 minutes. Remove the weights and bake until the bottom is dry, 15-20 minutes. Remove from the oven and set aside. Decrease the oven temperature to 350°F.

For the filling:

In a large bowl, combine the eggs, sugar, heavy cream, milk, pumpkin puree, cinnamon, ginger, cloves, nutmeg, salt, and flour. Whisk until smooth.

Pour the filling into the par-baked pie shell. Bake on the middle rack of the oven for 40-50 minutes until the pie is set. When lightly shaken, the center of the filling should jiggle slightly, and the internal temperature should read 180-185°F. Let cool fully. Melt the chocolate and drizzle over the pie before serving.

CHAPTERS
00:00 Intro
00:42 Adding the crust dry ingredients
02:04 Tossing with butter
02:42 Adding liquid and forming the dough
04:58 Rolling out the dough
06:15 Shaping the crust
08:20 Baking the crust
09:21 Creating the filling
10:55 Filling and baking the pie
11:47 Garnishing the pie
12:22 Plating the pie
12:52 Tasting the pie

#Thanksgiving #pie #recipe #dessert

From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.