Chocolate Pumpkin Pudding Pie Recipes

PUMPKIN PUDDING PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
• Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
• Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.

CHOCOLATE PUMPKIN PUDDING PIE

Steps:

• Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
• Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
• Garnish with whipped cream.

PUDDING PUMPKIN PIE

Steps:

• Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.

CHOCOLATE PUMPKIN PIE

Steps:

• For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
• Preheat the oven to 425 degrees F.
• Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
• Lower the oven to 325 degrees F.
• For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
• In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.

PUMPKIN CHOCOLATE BREAD PUDDING

Steps:

• Day before you want the pudding or early on the same day, preheat the oven to 350*F and butter and flour a 9 by 5 inch loaf pan.
• Whisk together dry ingredients.
• Cream the butter and sugar together until light and fluffy. Add 3 of the eggs one at a time, then add pumpkin puree and vanilla. Stir in flour mixture. Beat until just blended.
• Melt 4 ounces of the chocolate in the top of a double boiler until smooth.
• Spoon half of the batter into the loaf pan, spoon half of the melted chocolate on top, swirling it into the batter with a skewer. Repeat with remaining batter and chocolate.
• Bake for about 1 hour, or until a metal skewer inserted in the center comes out clean. Let the loaf cool for 15 minutes, then invert onto the rack and turn right side up. Cool completely before proceeding.
• Butter a 9 X 13 inch casserole dish and heat oven to 375*F/180*C.
• Slice the pumpkin loaf into 1/2 inch thick slices, arranging them, overlapping to till the baking dish.
• Beat the 4 remaining eggs and egg yolks together until frothy with an electric mixer on medium speed. Slowly beat in the sugar, beating until thick and lemon coloured. Stir in the pumpkin puree, half and half, vanilla and pumpkin pie spice.
• Carefully ladle the custard mixture over the bread slices in the casserole until the dish is filled to the top. Evenly distribute the the remaining chocolate chunks over top.
• Set the baking dish into a larger baking pan and fill the larger pan with enough hot water to reach halfway up the sides of the casserole.
• Place in the hot oven and bake for 40 to 45 minutes.
• Protecting your hands with heavy oven mitts, using a large spoon, push the bread down until the still liquid custard rises in the dish. Spoon the custard evenly over the bread slices again. Bake for about 10 minutes more until a skewer inserted in the center comes out barely clean. Let cool on a rack.
• Serve sprinkled with confectioners sugar accompanied with a dollop of whipped cream or creme fraiche.