Chocolatiers Pumpkin Pie
An unusual but delicious combination of chocolate, pumpkin and spices.
Prep Time: 15 minutes
Cook Time: 50 to 60 minutes
Yield: 8 servings
3/4 cup heavy cream
1 cup semi-sweet chocolate chips
1/3 cup Karo® Light OR Dark Corn Syrup
1/2 cup dark brown sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (15 ounces) pumpkin
1 (9-inch unbaked deep-dish pie crust
Whipped cream, chocolate shavings (optional)
Preheat oven to 425°F.
Heat cream in a small saucepan over medium high heat until just beginning to bubble. Remove from heat; add chocolate chips and corn syrup. Cover and let stand 3 to 5 minutes. Stir until chocolate is completely melted and smooth.
Mix brown sugar, cinnamon, ginger, allspice, cloves, nutmeg and salt in a large bowl. Add eggs and beat slightly. Whisk in pumpkin and chocolate-cream mixture; blend well. Pour filling into crust.
Bake 10 minutes at 425°F. Reduce oven temperature to 350°F; continue baking 40 to 50 minutes until center is just set but still slightly soft. Cool on wire rack for at least 1 hour.
Serve with whipped cream and chocolate shavings, if desired.
TIP: You may use 1-3/4 teaspoons pumpkin pie spice in place of the cinnamon, ginger, allspice, cloves and nutmeg. Flavor will be slightly different.