Description
This sophisticated autumn dessert marries the earthy sweetness of pumpkin custard with a rich layer of semi-sweet chocolate, all encased in a snappy, aromatic gingersnap crust. It is a perfect fusion of nostalgic harvest flavors and modern indulgence, designed to bring warmth and elegance to your table. The contrast between the spiced, crunchy base and the velvety pumpkin-chocolate filling creates a complex, comforting experience that is sure to become a cherished holiday tradition.
Ingredients
1 gingersnap pie crust
3 ounces semi-sweet chocolate, finely chopped
15 ounces pure pumpkin puree
2 large eggs, room temperature
3/4 cup light brown sugar
1/2 cup heavy cream
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Instructions
Preheat your oven to 350°F (175°C).
Melt the chopped chocolate in a heat-proof bowl set over simmering water or in the microwave in 30-second intervals until smooth.
Spread the melted chocolate evenly across the bottom of the prepared gingersnap crust and set aside to firm up.
In a large bowl, whisk together the pumpkin puree, brown sugar, eggs, heavy cream, cinnamon, ginger, and cloves until well combined.
Pour the pumpkin mixture carefully over the hardened chocolate layer in the pie crust.
Bake for 40 to 45 minutes, or until the edges are set but the center still has a slight jiggle.
Remove from the oven and allow the pie to cool completely on a wire rack before serving.
Notes
Ensure the chocolate layer is fully set before adding the pumpkin mixture to prevent blending. Serve chilled or at room temperature for the best texture. Store any leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg