I don’t watch a lot of daytime TV, but this last Monday I happened to catch the chocolate-centric episode of ABC’s new show The Chew. Most of you probably know by now that I am a great lover of chocolate, so when Chef Michael Symon said he had a recipe for chocolate pumpkin pie, I think my heart skipped a beat. I immediately got on their website and checked out the recipe – it was a no-brainer – this was definitely the recipe I was going to prepare for this Friday’s recipe demo!
We have some beautiful locally grown sugar pie pumpkins in our Produce departments right now, so I decided to use fresh pumpkin rather than canned, although you can use either in this recipe. I also love bittersweet chocolate, so I used 6oz of the Cordillera 65% dark chocolate coins as well as 3oz organic dark chocolate chips. I made a gluten-free pie crust using Pamela’s Products Gluten-free Bread Mix “Easy Pie Crust” recipe (which I think is the best gluten-free crust out there), but I also made a wheat-based pie crust because I had plenty of filling for both pies (the recipe is technically for one pie, but I had enough to fill two shallow pies).
The feedback from tasters was pretty unanimous (o.k., there was one person that thought it was “sacrilegious” to add chocolate to pumpkin pie, but she was in the definite minority). Nobody had heard of a chocolate pumpkin pie before, even though it seems like such a natural combination! The pie was delightful – a strong chocolate flavor followed by a delicate pumpkin flavor that combined into pie heaven. I urge you to try this pie this Thanksgiving – it isn’t any harder to make than a traditional pumpkin pie, yet you will wow your guests with your baking genius when you serve it!
Michael Symon’s Chocolate Pumpkin Pie, with gluten-free option
For the original recipe, click here
For Pie Crust (wheat flour based):
- 1 1/4 c flour
- 1/2 t sugar
- 2 t salt
- 1/2 c unsalted butter, (very cold and cut into small pieces)
- 2-3 T ice water
Ingredients for Pamela’s Gluten-Free Pie Crust:
- 1 bag Pamela’s gluten-free Bread Mix
- 1 cube (8T) Unsalted Butter
- 1/2 c Spectrum Shortening
- 7-8 T Ice water (tip – you can use half vodka/half water – the vodka evaporates and leaves you with an even flakier crust)
For Pie Filling:
- 3 oz Bittersweet Chocolate (finely chopped) (I used the organic dark chocolate chips we have in bulk)
- 6 oz Semisweet Chocolate (finely chopped) (I used the Corderilla 65% chocolate coins)
- 4 T Unsalted Butter (cut into small pieces)
- 1 14 oz can Pumpkin (see instructions below to make your own from scratch)
- 1 12 oz can Evaporated Milk
- 3/4 packed Light-Brown Sugar (I used organic dark brown sugar)
- 3 large Eggs
- 1 T organic Cornstarch
- 1 t Vanilla Extract
- 1 1/2 t Sea Salt
- 3/4 t Ground Cinnamon
- 3/4 t Ground Ginger
- 1/4 t Ground Nutmeg
- Pinch of Ground Cloves
For the Pie Crust:
- Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining OR follow directions on bag of Pamela’s Gluten-free Bread Mix for a gluten-free pie crust and skip to the filling instructions.
- Sprinkle 2 T of the ice water and pulse until crumbly and dough holds when squeezed together. Add another sprinkle of water if it is too dry, but do not over-mix.
- Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour.
For the Pie Filling:
- Preheat oven to 425°F.
- Roll out dough on floured surface. (wheat) or on parchment paper. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Cut a piece of parchment paper or non-stick foil to the size of the pie, and use to line pie crust. Fill with pie weights, and bake until golden, about 15 minutes.*
- Reduce heat in oven to 325°F
- In a double boiler, melt chocolate and butter, stirring frequently until it is smooth and then remove from heat.
- In a large bowl, mix together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt cinnamon, ginger, nutmeg, and cloves.
- Fold in the chocolate mixture, and pour into your pie crust(s).
- Place the pie pan on a baking sheet and bake at 325° until the center of the pie has set, about an hour.
- Refrigerate until cooled completely to serve.
* I only pre-baked one of my pie crusts and they both came out perfect – you can opt to skip this step if you like as I didn’t really notice a difference between then two.
To make Pumpkin Puree –
Wash your pumpkin and cut in half—discard the stem, seeds and stringy pulp. In a shallow baking dish, place pumpkin halves face down and cover with foil (optional—sprinkle insides with sea salt). Bake in a 375°F oven until tender, about 1—1 1/2 hours. Let pumpkin cool, remove the flesh and either purée in food processor or mash it until smooth.