Make a Triple-Layer Chocolate Pumpkin Pie

Edited by Deepthi Gottumukkala, Eng, Lynn, Rob

Have you ever thought of making a luscious cake by just using simple ingredients like chocolate and pumpkin, which both the sweet-lovers and the the ones without a sweet tooth love? Well, follow these simple steps and you will find yourself and your guests smacking their lips and licking their finger tips by the end of the dessert.

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Chococ-pumpkin-fresh-oo1.jpg

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Ingredients:

  1. 1
    One 10 inch graham cracker crust
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  2. 2
    2 tablespoons unsalted butter
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  3. 3
    4 ounces semi-sweet chocolate, coarsely chopped
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  4. 4
    3 ounce of packaged cream cheese, softened
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  5. 5
    1/2 cups sugar
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  6. 6
    2 large eggs
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  7. 7
    1 cup pumpkin puree
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  8. 8
    1/2 teaspoon vanilla extract
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  9. 9
    1/4 teaspoon ground cinnamon
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  10. 10
    1/4 teaspoon ground nutmeg
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  11. 11
    1/4 teaspoon ground cloves
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  12. 12
    1/4 teaspoon salt
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  13. 13
    1 cup sour cream
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Preparation:

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  1. 1
    Partially melt butter
    .
    Add chocolate.
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  2. 2
    Heat this for 5-7 minutes, or until completely melted, then whisk until smooth.
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  3. 3
    Add cream cheese to a large bowl.
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  4. 4
    Cream it using an electric mixer on medium speed, slowly adding in 1 1/4 cups sugar.
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  5. 5
    Beat in the eggs.
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  6. 6
    Blend in the pumpkin, vanilla, spices, and salt, and mix them until they are well blended.
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  7. 7
    Pour just under half of the filling into a separate bowl and stir in the melted chocolate until well blended.
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  8. 8
    Pour the chocolate filling into the pie shell shake to help the filling settle.
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  9. 9
    Put the pie in a 350 degree Fahrenheit oven and bake it for approximately 20 minutes.
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  10. 10
    Transfer this to a rack and leave it to cool for 15 minutes.
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  11. 11
    Gently add the plain pumpkin filling over the cooled chocolate layer and shake to settle.
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  12. 12
    Place the pie in the oven, in such a way that the part that faced the back of the oven now faces the front.
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  13. 13
    Bake it for 35-40 minutes, until the pumpkin layer sets
    .
    When done, the edges of the filling should be puffed, but should not have large cracks.
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  14. 14
    Transfer pie to a wire rack and let it cool until the filling settles down and flattens, approximately 35-45 minutes.
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  15. 15
    In a small saucepan, combine the sour cream and remaining 1/4 cup sugar over a very low heat, stirring constantly for two to four minutes.
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  16. 16
    When the sour cream is fairly thin and slightly warmer, carefully pour it over the top of the pie.
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  17. 17
    Immediately shake and tilt the pie to cover it with the topping.
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  18. 18
    Place the pie on the rack and let it cool.
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  19. 19
    Cover loosely with foil and refrigerate for at least four hours.
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Tips

  • To enhance the breakdown between the layers, you can a layer of chopped walnuts or pecans over the chocolate. For best results, add the nuts right after taking the pie out of the oven. Press them in gently.

If you have problems with any of the steps in this article, please post in the comments section below.

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Article Info

Categories : Noindexed pages | Desserts

Recent edits by: Lynn, Eng, Deepthi Gottumukkala

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