Chocolatiers Pumpkin Pie

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  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Cook Time: 50 to 60 minutes

Ingredients

  • 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
  • 2 eggs
  • 1 can (15 ounces) pumpkin
  • 1 (-inch unbaked deep-dish pie crust
  • Whipped cream chocolate shavings (optional)

Directions

  • 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.

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Chocolatiers Pumpkin Pie

  • Yield: 8 servings
  • Prep Time:  15 minutes
  • Cook Time: 50 to 60 minutes

Ingredients

  • 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
  • 2 eggs
  • 1 can (15 ounces) pumpkin
  • 1 (-inch unbaked deep-dish pie crust
  • Whipped cream chocolate shavings (optional)

Directions

  • 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.