Classic pumpkin pie with a smooth, chocolate twist!

Ingredients Needed:
- 9 inch deep dish pie crust
- Pumpkin puree
- Brown sugar
- Evaporated milk
- Eggs
- Ground cinnamon + Cloves + Salt
- Chocolate chips
Pumpkin Puree: Be sure it’s pure pumpkin, not pumpkin pie filling.
Pie Crust: You will need a 9 inch deep dish pie crust for this one. You can make it homemade, but, for a deep dish, I prefer to go with the frozen variety. Simply defrost it before baking.

How to Make:
- First, let your pie crust defrost. While defrosting, preheat your oven to 425 degrees.
- Make the filling for your pie and pour into the pie crust.
- Bake for just 15 minutes, then, reduced your oven temperature to 350 degrees.
- Continue baking until toothpick inserted comes out clean.
- Let the pie cool completely before topping with chocolate.
- When cooled, heat egg yolk and evaporated milk for the chocolate topping. Continue until it’s thicken. This should take about 5-10 minutes.
- Once thicken, remove from heat and stir in chocolate chips. Mix until they are totally melted and it’s smooth.
- Then, spread over the cooled pie.
- Refrigerate for at 2 hours before serving.
Storage: Keep any leftovers in the refrigerator.

Love Pie? Try these too:
Chocolate Pumpkin Pie

Classic pumpkin pie with a smooth, chocolate twist
Ingredients
FOR PIE
- 1-9 in deep dish frozen pie crust, defrosted
- 1-15 oz can pumpkin puree
- 1-12 oz evaporated milk
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp ground cinnamon
- 1/4 tsp cloves
- 1/4 tsp salt
FOR CHOCOLATE TOPPING
- 1 cup chocolate chips
- 1 egg yolk
- 3/4 cup evaporated milk
Instructions
- Preheat oven to 425 degrees.
- In a mixing bowl, mix sugar, cinnamon, and cloves. Add in pumpkin and eggs. Then, add in evaporated milk and mix until combined.Pour into pie crust.
- Bake for 15 minutes at 425 degrees. Then, lower heat to 350 degrees and bake an additional 40-50 minutes or until toothpick inserted comes out clean.
- Let pie cool completely before adding chocolate layer.
- FOR CHOCOLATE LAYER: In a saucepan on low heat, heat evaporated milk and egg yolk until it thickens (5-10 minutes).
- Remove from heat and stir in chocolate chips. Mix until smooth and completely melted. Spread evenly over pie.
- Refrigerate for at least 2 hours before serving.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 440Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 90mgSodium: 276mgCarbohydrates: 56gFiber: 4gSugar: 37gProtein: 10g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate