This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.
Ingredients
- pumpkin puree: 1 can (15 ounce can)
- eggs, at room temperature: 3 piece
- white sugar: 0.5 cup
- cornstarch: 2 Tbsp
- vanilla extract: 2 tsp
- pumpkin pie spice: 2 tsp
- ground ginger: 0.5 tsp
- salt: 0.5 tsp
- ounces semisweet chocolate (such as Baker's®): 3 piece (chopped)
- unsalted butter: 1 Tbsp (melted)
- brown sugar: 0.25 cup
- dark corn syrup (such as Karo®): 0.25 cup
- egg: 1 piece
- vanilla extract: 1 tsp
- salt: 0.25 tsp
- pecans: 1 cup (chopped)
- deep-dish pie crust: 1 piece (9 inch)
- pecan halves: 24 piece (optional)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
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Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
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Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
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Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
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Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
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Bake in the preheated oven until pie is set, 55 to 65 minutes.
