Chocolate Swirl Pumpkin Pie
A classic pumpkin pie swirled with melted chocolate and a flaky, buttery crust.
Servings: 12 slices
Calories: 200kcal
Cost: $35
Equipment
- 1 ceramic pie dish 8-10 inches in diameter
- 1 Rolling Pin to roll out the pie crust
- 1 large mixing bowl
- 1 Food processor
- pie weights or rice
- parchment paper
- 1 Whisk
- 1 rubber spatula
- 1 electric mixer (if you want to make fresh whipped cream)
Ingredients
Flaky pie crust
- 1¼ cup all-purpose flour
- 8 tbsp unsalted butter sliced into 16 pieces
- 4-5 tbsp ice cold water
- ½ tsp salt
- 1 egg for egg wash
Chocolate swirl pumpkin pie
- 1 can pumpkin purée 15 ounces
- ⅓ cup heavy cream
- ⅓ cup maple syrup
- 3 tbsp brown sugar
- 1 tsp cinnamon
- ½ tsp all spice
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp vanilla
- 3 eggs beaten
- ¼ cup semi sweet chocolate chips melted
Whipped Cream
- ⅓ cup heavy cream
- ¼ tsp cinnamon
- 1 tbsp powdered sugar
Instructions
- Start with the pie crust (if you are making your own). In a food processor, add the flour, cubed butter and salt. Pulse until the butter looks crumbly, and pea-sized.1¼ cup all-purpose flour, ½ tsp salt, 8 tbsp unsalted butter
- Make sure your ice water is very cold. While you are pulsing the dough, add the ice water one tablespoon at a time, stopping when the dough forms into one large ball. It will still be a little sticky.4-5 tbsp ice cold water
- Turn out the dough onto a flour dusted counter. Pat it into a an oval disk, dusting some flour on the surface of the dough so it does not stick. Wrap it in plastic wrap and place it in the fridge to chill for one hour or overnight.
- When you are ready to make the pie, preheat the oven to 375℉. Take the pie crust and place it onto the counter. Roll out the pie crust until it's about 10 inches wide in diameter. Place it into a greased pie dish and push it gently into the pan. Slice off any overhanging crust and crimp the edges if you prefer.
- Brush the whole crust with egg wash. Using a fork, prick the bottom of the crust at least 5-6 times for ventilation. Then place parchment paper on top of the crust and fill it with pie weights (or rice if you don't have any). Bake the crust in the oven for 20 minutes. Then remove the pie weights and parchment paper and let bake for five more minutes, until golden. Remove from the oven and adjust the heat to 325℉.1 egg
- Make the pie batter. In a large bowl, whisk together the pumpkin puree and the maple syrup. Add the beaten eggs, vanilla, heavy cream, salt, brown sugar, all the spices and the ginger. Whisk until just combined.1 can pumpkin purée, ⅓ cup heavy cream, ⅓ cup maple syrup, 3 tbsp brown sugar, 1 tsp cinnamon, ½ tsp all spice, ½ tsp ginger, ½ tsp nutmeg, ½ tsp salt, 3 eggs, 1 tsp vanilla
- In a small bowl, microwave the chocolate chips for 1 minute, or until completely melted. Add ½ cup of the pumpkin pie batter to the bowl of chocolate and stir together until homogenous.¼ cup semi sweet chocolate chips
- Fill the pie crust with the pumpkin pie batter. Then (with a spoon), dollop the chocolate batter onto the surface in large circles around of the perimeter of the pie, working your way to the center. Then take a knife and swirl the pie 3-4 times - but don't over swirl it!
- Place the pie in the oven on the center rack and bake for 40-50 minutes - or until the the outside of the pie is set and the center is just a tiny bit wiggly. A knife should come out pretty clean when inserted one inch away from the crust. Let cool to set for 10-20 minutes before serving.
- While it's baking, make the whipped cream. In a bowl, beat the heavy cream until you have stiff peaks. Add the powdered sugar and cinnamon. Beat for 10 more seconds until combined.⅓ cup heavy cream, ¼ tsp cinnamon, 1 tbsp powdered sugar
- Slice the pie and dollop on some whipped cream!