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.
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 1(15 ounce) can pumpkin puree
- 3large eggs, at room temperature
- ½cup white sugar
- 2tablespoons cornstarch
- 2teaspoons vanilla extract
- 2teaspoons pumpkin pie spice
- ½teaspoon ground ginger
- ½teaspoon salt
- 3ounces semisweet chocolate (such as Baker's®), chopped
- 1tablespoon unsalted butter, melted
- ¼cup brown sugar
- ¼cup dark corn syrup (such as Karo®)
- 1large egg
- 1teaspoon vanilla extract
- ¼teaspoon salt
- 1cup chopped pecans
- 1(9 inch) deep-dish pie crust
- 24pecan halves (optional)
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.Step 2
Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.Step 3
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.Step 4
Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.Step 5
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.Step 6
Bake in the preheated oven until pie is set, 55 to 65 minutes.