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Chocolate Pumpkin Pie
Nb persons: 10
Yield:
Preparation time:
Total time:
Source:
| Chocolate Pumpkin Pie Graham Cracker Crust*: | |
| 2 cups | graham cracker crumbs |
| 1/4 cup | butter, melted and cooled |
| 1 tsp | pumpkin pie spice or cinnamon |
| 1 tbsp | sugar |
| Filling: | |
| 3 large | eggs, room temperature |
| 1 – 15-oz. can | pumpkin puree, (about 1 1/2 cups) |
| 1 cup | brown sugar |
| 1/4 cup | unsweetened cocoa powder |
| 1 tsp | ground cinnamon, (or pumpkin pie spice) |
| 1/2 tsp | ground allspice |
| 1/4 tsp | ground cloves |
| 1/8 tsp | freshly ground nutmeg |
| 1/2 tsp | salt |
| 1/2 tsp | vanilla extract |
| 2/3 cup | milk, (low fat is fine) |
Preheat oven to 350F.
Combine all crust ingredients into a medium bowl and stir to combine. Press wet crumbs into the bottom and sides of a 9 or 10 inch pie plate. Bake 12-15 minutes, until just beginning to brown at the corners.
Set aside to cool completely before filling.
Turn oven up to 425F.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
Pour mixture into prepared, cooled pie crust (you can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425F. Reduce the temperature to 350F and bake for about 30 more minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.
Cool completely on a wire rack before cutting and refrigerate if storing leftovers.
Serves 8-10.
Recipe uploaded with Shop'NCook for iPhone.
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