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pumpkin pie chocolate crust

Pumpkin Pie With Chocolate Crust

Delicious pumpkin pie with a crunchy and rich chocolate crustspiced up with ginger

Prep Time 30 minutes
Cook Time 1 hour
Servings 1 pie

Recipe Ingredients

For the pie crust :

  • 20 Ginger snap cookies
  • 50 gm Dark chocolate
  • 2 tbsp Cocoa powder
  • 6 tbsp Butter (softened)

For the Pumpkin pie filling:

  • 400 gm Pumpkin puree
  • 3/4 cup Brown sugar
  • 1/2 cup Full cream milk
  • 1/2 cup Heavy cream
  • 2 tsp Pumpkin pie spice
  • 2 Eggs
  • 1/4 tsp Salt

Recipe Instructions

To make ginger chocolate crust :

  1. Preheat the oven to 375 F. / 190 C

  2. Crush the ginger snap cookies and pulse them in a mixer till it resembles fine crumbs.

  3. In a mixing bowl add the ginger snap cookie crumbs, add the softened butter, molten chocolate, cocoa powder and mix it well.

  4. Pour the mixture into the 9 inch pie tin and spread the mixture evenly (base + walls of the pie tin) with the help of a spatula.

  5. Refrigerate the pie crust for 2 hours to 24 hours.

  6. Blind bake the crust at 375 F for 15 minutes.

  7. Take off from the oven and cool it completely.

To make Pumpkin pie filling :

  1. Preheat the oven at 375 F. / 190 C

  2. Mix brown sugar with the pumpkin spice and salt.

  3. Beat the eggs in a separate bowl.

  4. Whisk the pumpkin puree with eggs, milk and heavy cream until smooth.

  5. Stir in the sugar, spice mixture and whisk until no lumps of sugar are seen.

  6. Pour the pumpkin pie filling into the prepared chocolate pie crust

  7. Bake in the oven at 375 F for 45 minutes until the center of the pie remains wobbly or needle inserted in the middle comes out almost clean.

  8. Cool the pumpkin pie in the pan for 2 hours before serving.

Recipe Notes

Make your own pumpkin pie spice:
By mixing 1 tsp of ground cinnamon with 1/4 tsp each of ground cloves, ground ginger, ground nutmeg, ground allspice and ground mace.