CHOCOLATE-PUMPKIN PIE
Whether you add a little or a lot of chocolate, this easy pie will win you rave reviews.
Provided by Roxana Yawgel
Categories Dessert
Time 5h30m
Yield 10
Number Of Ingredients 7
Steps:
- Heat oven at 350°F.
- Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
- In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
- Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn't dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
- With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
- Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
- Refrigerate pie 3 hours before serving. Serve with whipped cream.
Nutrition Facts : ServingSize 1 Serving
PUMPKIN-CHOCOLATE TART
It's an unexpected marriage of flavors, but pumpkin and chocolate make a blissful pair.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 10-inch tart
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together pumpkin puree, brown sugar, creme fraiche, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth. Pass mixture through a fine sieve set over a clean bowl; discard solids. Pour filling into prepared crust.
- Bake until filling is set, about 40 minutes. Transfer to a wire rack, and let cool at least 30 minutes.
- Set a heatproof bowl, or the top of a double boiler, over a pan of barely simmering water. Melt chocolate in bowl, stirring occasionally; remove from heat. Dip a spoon in melted chocolate, then drizzle chocolate over tart, forming decorative stripes. Refrigerate until well set, at least 1 hour and up to 1 day.
CHOCOLATE GANACHE PUMPKIN TART
I love the flavor combination of spiced pumpkin and chocolate, which inspired me to create this chocolate pumpkin tart. Sometimes I like to sprinkle chopped crystallized ginger over the chocolate ganache for extra flavor and texture. -Bernice Janowski, Stevens Point, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 425°. In a large bowl, combine flour, sugar, baking cocoa, pie spice and salt. Stir in butter until crumbly. Press onto bottom and up sides of a 9-in. tart pan with removable bottom; place on a baking sheet. Bake 10 minutes; cool on a wire rack., Meanwhile, in another large bowl, whisk pumpkin, eggs, brown sugar, orange zest, pie spice and salt. Slowly whisk in cream. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350°. Bake until filling is set, 40-45 minutes. Cool on a wire rack., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; let stand 10 minutes. Stir with a whisk until smooth. Spread over tart; chill until set. If desired, garnish with crystallized ginger.
Nutrition Facts : Calories 551 calories, Fat 30g fat (18g saturated fat), Cholesterol 134mg cholesterol, Sodium 358mg sodium, Carbohydrate 70g carbohydrate (50g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM
This recipe is from my second cookbook, The Vintage Baker, and it is a personal fave. I love the (underappreciated) combo of pumpkin and chocolate. This tart has a chocolate cookie crust, but you can substitute a different cookie for the crust if you would like. Gingersnaps would be lovely, as would vanilla wafers flavored with cinnamon. -Jessie Sheehan, Brooklyn, New York, Jessie Sheehan Bakes
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.
Nutrition Facts : Calories 370 calories, Fat 27g fat (16g saturated fat), Cholesterol 101mg cholesterol, Sodium 191mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 2g fiber), Protein 4g protein.
DARK CHOCOLATE PUMPKIN TART
With a chocolate cookie crust and rich pumpkin filling, this decadent tart is a crowd-pleaser for Thanksgiving, but it's so delicious that you'll make it all year long.
Provided by hbs-admin
Number Of Ingredients 9
Steps:
- Tart Shell: Preheat oven to 350°F (180°C). Toss together cookie crumbs, butter, sugar and salt. Press into bottom and up side of 11-inch (28 cm) tart pan with removable bottom.
- Place pan on parchment paper-lined baking sheet; bake for 10 to 15 minutes or until golden and set. Let cool completely on baking sheet.
- Pumpkin Filling: Preheat oven to 325°F (160°C). Whisk together pumpkin pie filling, condensed milk and eggs until blended. Scrape into prepared crust.
- Bake for about 45 minutes or until filling is set and toothpick inserted into centre comes out clean. Let cool completely on rack. Drizzle with melted chocolate and sea salt before serving.
PUMPKIN TARTS
Recently, I was asked to bake for a wedding and asked if I could make this dessert. I was so excited when I realized this was a recipe I had been looking for, but had never found. I was thrilled at how awesome they tasted when you bite into them. How could they not taste good with all that cream cheese? When my friend came to pick up the tarts, she ate 4 before she ever left my house.
Provided by Cookie Queen
Categories Fruits and Vegetables Vegetables Squash
Time 2h25m
Yield 48
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Make the pastry dough by creaming together 12 ounces of cream cheese with 1 pound of butter and the sugar in a large bowl until thoroughly blended. Mix in the flour, a little at a time, until the dough is workable. Cut the dough into 4 equal-sized pieces, roll the pieces into balls, and refrigerate until needed.
- To make the filling, mash 12 ounces of cream cheese with brown sugar, pumpkin pie spice, cinnamon, and salt in a bowl until smooth and well combined; beat in eggs, one at a time, incorporating each egg before adding the next one. Mix in the pumpkin, evaporated milk, and vanilla extract until the filling is smooth.
- Cut each dough ball in half, and cut each half into 12 pieces (96 total pieces). Working in batches, press each small piece of dough into the bottom and up the sides of mini muffin cups. Fill the little crusts almost to the top with the pumpkin filling. Refrigerate unused dough until you need it to make the next batch.
- Bake in the preheated oven until the filling is set and the crusts are lightly golden brown, 25 to 30 minutes. Allow to cool completely before frosting.
- Mash 1/2 cup of butter, the shortening, and 8 ounces of cream cheese together in a bowl until thoroughly combined, and mix in the confectioners' sugar and marshmallow creme until smooth and creamy. Spread or pipe the frosting onto the cooled tarts. Sprinkle each tart with a few chopped pecans. Refrigerate until serving.
Nutrition Facts : Calories 313.2 calories, Carbohydrate 28.6 g, Cholesterol 60.1 mg, Fat 21 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 11.4 g, Sodium 190.5 mg, Sugar 17.9 g
CHOCOLATE-PUMPKIN TART
Chocolate complements the sweetness of pumpkin in this sophisticated alternative to pumpkin pie. A rich layer of melted chocolate is poured on top of the baked chocolate crust for a bonus creamy layer. Top with a light-as-air pumpkin filling and bake until set.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h45m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a food processor, pulse cookies and sugar until finely ground. Add butter; pulse until crumbs are moistened. Using the bottom of a dry measuring cup, press crumbs into bottom (but not sides) of a 9-inch removable-bottom tart pan. Place tart pan on a rimmed baking sheet; bake until set, about 12 minutes.
- Pour chocolate onto warm crust; spread with a spatula. Freeze until chocolate is firm, about 5 minutes. Brush sides of tart pan with butter; set aside.
- In a bowl, whisk together pumpkin, egg, cream, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed baking sheet until set, 45 to 50 minutes. Cool 1 hour at room temperature; refrigerate 1 hour (or up to 1 day).
- Unmold tart (if sides stick, gently loosen with a knife). With two thin metal spatulas, transfer to a platter.
Nutrition Facts : Calories 250 g, Fat 13 g, Fiber 2 g, Protein 3 g
CHOCOLATE PUMPKIN PECAN PIE
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.
Provided by Yoly
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
- 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.
- Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
- 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.
- Bake in the preheated oven until pie is set, 55 to 65 minutes.
Nutrition Facts : Calories 365.4 calories, Carbohydrate 42.8 g, Cholesterol 77.5 mg, Fat 20.5 g, Fiber 3.2 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 437.7 mg, Sugar 24.7 g
CHOCOLATE PUMPKIN PIE
This chocolate pumpkin pie is a delicious, indulgent spin on the classic pumpkin pie. Rich, chocolaty, and full of pumpkin flavor!
Provided by Lisa
Categories Dessert
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 350.
- In a food processor* combine your graham crackers, brown sugar, softened butter, and salt until it looks like sand. (13 graham crackers, 3 tbs brown sugar, 6 tbs softened butter, 1 tsp salt)
- Firmly press the mixture into the pie dish, along the bottom and up the sides.
- Bake for 15 minutes then remove from oven and set aside.
- Preheat oven to 425°F and set the rack at the lowest position.
- In a microwave safe dish, combine semi-sweet chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth. * (1 ½ cups semi-sweet chocolate chips, ¼ cup unsalted butter)
- In a medium bowl mix together sugar, cinnamon, salt and pumpkin pie spice. * (1/4 cup granulated sugar, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp salt)
- In a large bowl*, whisk the eggs until combined. Then add in your sugar/spice mixture, canned pumpkin, evaporated milk, and melted chocolate. Stirring until completely combined. (3 large eggs, 1 can pumpkin puree, and 1 can evaporated milk.
- Pour the mixture into the graham cracker crust.
- Bake for 15 minutes at 425° then reduce oven temperature to 350° and bake for 40-50 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly. The top of the pie will be a fill dome. If there is still an indent in the middle of the pie bake for another 2-3 minutes then check it again.
- Once done remove from oven and let cool at room temperature.
- Top with whipped cream and enjoy!
Nutrition Facts : Calories 410 kcal, Carbohydrate 42 g, Protein 5 g, Fat 25 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 495 mg, Fiber 3 g, Sugar 28 g, ServingSize 1 serving
CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
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.
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DARK CHOCOLATE PUMPKIN TART - THE BAKERMAMA
From thebakermama.com
3.3/5 (3)Estimated Reading Time 3 minsCategory DessertTotal Time 1 hr
- Preheat oven to 425°F. Spray a 9-inch round tart pan with a removable bottom with non-stick cooking spray and set aside.
- In a large mixing bowl, whisk together the flour, cocoa powder, sugar and salt. Make a well in the center and add the melted butter. Stir into a crumbly dough.
- Press dough into the bottom and up the sides of the tart pan. Place tart pan on a baking sheet and bake crust for 10 minutes. The crust will bubble just a bit as it bakes. Remove and let cool for 10 minutes while you make the filling.
- In a mixing bowl, whisk together the pumpkin, sweetened condensed milk, egg, pumpkin pie spice and salt. Pour into crust.
CHOCOLATE SWIRL PUMPKIN PIE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
5/5 (1)Total Time 2 hrs 20 minsCategory DessertCalories 373 per serving
- Make crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on 3 tablespoons ice water. Process until the mixture just comes together. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still won’t come together, add up to 2 more tablespoons water. Form dough into a disk, wrap in plastic and refrigerate until firm and chilled, at least 1 hour.
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F. Roll dough out to a circle, about 14-inches across. Transfer to a 9-inch pie plate and crimp edges. Chill crust while you prepare filling.
- Make Filling: Melt chocolate and butter in a small saucepan over low heat, stirring constantly. Remove from the heat and whisk in ½ cup maple syrup. Whisk in 1 egg. Whisk in cocoa powder. Set aside.
- Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining ½ cup maple syrup and the remaining 3 eggs. Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it. Pour 2/3 of the remaining pumpkin mixture into the pie crust. Pour the chocolate mixture on top. Dot with the remaining pumpkin mixture. Run a knife through the layers to swirl.
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5/5 (2)Category TartsCuisine DessertTotal Time 2 hrs 25 mins
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From thelittleepicurean.com
Reviews 6Servings 10Cuisine AmericanCategory Dessert
- In a stand mixer fitted with a paddle attachment, cream together butter and sugar until smooth. Scrape down bowl as needed to ensure thorough mixing. Add egg and egg yolk. Mix until well incorporated.
- For best results, let cooled pumpkin tart chill in the fridge for a few hours before serving. Chiling overnight is best.
PUMPKIN CHOCOLATE TART RECIPE BY JACQUI WEDEWER
From thedailymeal.com
4.5/5 (2)Total Time 1 hr 15 minsCuisine AmericanCalories 355 per serving
- In a medium bowl stir together crumbs, butter, and 2 tablespoons Stevia In The Raw® until crumbs are moistened. Press crumbs into tart pan, packing them firmly and evenly across the bottom and up the sides of pan. Bake until crust is firm and set, about 10 minutes.
- In a medium bowl whisk together pumpkin, ¼ cup Stevia In The Raw®, ½ cup cream, egg, spices, and salt until smooth. Pour over warm crust, place pan on a large baking sheet, and bake until filling is set, about 45 minutes. Let cool completely in pan on a rack, then refrigerate until chilled, at least 3 hours.
- In a medium bowl combine remaining 1 cup cream and 1 tablespoon Stevia In The Raw. Beat with a hand mixer until cream is stiff. Serve slices of tart with dollops of whipped cream.
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