Frozen Pumpkin Pie With Tequila Chocolate Topping Recipes

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CHOCOLATE PUMPKIN PIE



Chocolate Pumpkin Pie image

Make and share this Chocolate Pumpkin Pie recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 1h50m

Yield 1 9-inch pie

Number Of Ingredients 13

1 store-bought pie crusts (for 9-inch pie) or 1 homemade pre-rolled pie crust (for 9-inch pie)
2 ounces semisweet chocolate
1 tablespoon unsalted butter
1/2 cup maple syrup, plus 1/4 cup
2 tablespoons cocoa powder
4 large eggs, divided
1 (15 ounce) can pumpkin puree
1/2 cup heavy cream
1 1/2 teaspoons pumpkin pie spice, blend
1/2 teaspoon vanilla extract
1 pinch salt
2 cups light caramel sauce
1 cup pecans, toasted and roughly chopped

Steps:

  • Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
  • In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
  • In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
  • Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
  • Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
  • In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.

Nutrition Facts : Calories 4998.5, Fat 246.1, SaturatedFat 83.3, Cholesterol 944.2, Sodium 3797, Carbohydrate 701.9, Fiber 38.8, Sugar 107.7, Protein 72.9

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