Make a Triple-Layer Chocolate Pumpkin Pie

Edited by Deepthi Gottumukkala, Eng, Lynn, Anonymous and 1 other

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:

Choc-pumpkin-cake-oo1o1.jpg
  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 these steps, ask a question for more help, or post in the comments section below.

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Article Info

Categories : Noindexed pages | Desserts

Recent edits by: Anonymous, Lynn, Eng

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