Just because Thanksgiving has passed doesn’t mean I can continue to deliver pumpkin-y goodness on this blog. This recipe for Chocolate Pumpkin Pie was featured on The Chew and I just loved the idea of it but wanted to make it a little bit my own.
I didn’t want the pumpkin flavor to be lost in the chocolate so I decided to swirl a bit in at the end. And, because I’m apparently on a mini kick, I went with mini pumpkin pies!
- 3 oz Semisweet Chocolate Chips
- 2 tablespoons Unsalted Butter (cut into small pieces)
- 1/2 teaspoon Coffee or Espresso Grounds
- 1 15 oz Can Pumpkin
- 1 12 oz Can Evaporated Milk
- 3/4 cup Packed Light-Brown Sugar
- 3 Large Eggs
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 3/4 teaspoon Ground Cinnamon
- 3/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- Pinch of Ground Cloves
- Mini pie crusts
Preheat your oven to 425 degrees. In a double boiler, melt chocolate, coffee grounds and butter, stirring frequently until smooth, and remove from heat. Adding the coffee grounds will enhance the flavor of the chocolate. I used Pumpkin Spice coffee because, well, why not?
In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves.
Place pies on a baking sheet. Pour the pumpkin mixture into pie crust. Add a few drops of the chocolate to each mini pie. (you can add as much or as little as you’d like!)
Use a fork to swirl the chocolate.
Bake for 15 minutes at 425 degrees. Reduce oven temperature to 350° F.; bake for 30 to 35 minutes or until knife inserted near center comes out clean.
Aren’t they cute?
I like that each bite has some chocolate but that it’s still primarily a classic pumpkin pie.
You can make this as a normal sized pie too, you actually cook it for the same amount of time.