Richly chocolatey and generously spiced, our Mexican Spiced Chocolate Pumpkin Pie is the perfect pie for when you want to impress people, but also not work that hard. On second thought, it might just be the perfect pie. Because the options for having pie over the holidays doesn’t have to be either buy one or spend all day baking one, it can be somewhere in the middle. Make yours with our Imperfect Foods 85% Dark Chocolate Discs, which we saved from going to waste when a Colombia-based chocolate producer ended up with more chocolate than they could sell.
Makes 1 deep-dish 9-inch piem or 2 regular 8-inch pies
- 1 uncooked pie crust, homemade or store-bought
- ⅓ cup Imperfect Foods 85% Dark Chocolate Discs, chopped
- 2 tsp Imperfect Foods cinnamon, divided
- 2 tbsp butter
- ½ cup firmly packed brown sugar
- ¼ cup granulated sugar
- ¼ tsp Imperfect Foods Ground Cloves
- ¼ tsp Imperfect Foods Ground Nutmeg
- 1 tsp grated fresh ginger
- ¾ tsp kosher salt
- ½ tsp chili powder
- ½ tsp cayenne pepper
- 1 15 oz can pumpkin puree
- 4 large eggs, beaten
- 1 cup heavy whipping cream
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Chili powder
- Grated chocolate
- Preheat oven to 375℉.
- Blind bake the crust: Roll out uncooked crust into a circle and place into a 9-inch pie dish. Line pie crust with parchment paper and fill with dried beans or pie weights. Bake for 15-16 minutes, or until the pie crust is starting to brown. Remove crust from oven and carefully remove parchment paper and weights. Use a fork to prick holes all around the bottom of the crust. Place back into the oven and bake for an additional 9-10 minutes. Remove from the oven and set aside.
- Lower oven to 350℉.
- In a small saucepan over medium low heat, place the chocolate, 1 teaspoon cinnamon, and butter, stirring constantly, just until melted. Set aside to cool.
- In a large bowl, mix together brown sugar, granulated sugar, 1 teaspoon cinnamon, nutmeg, cloves, ginger, salt, ½ teaspoon chili powder, and cayenne. Stir in pumpkin puree and eggs until combined. Gradually stir in heavy whipping cream until combined.
- Stir 1 ½ cup of the pumpkin mixture into the cooled chocolate mixture. Pour chocolate mixture into baked pie crust. Gently dollop remaining pumpkin mixture over the chocolate layer. Spread evenly with an off-set spatula or butter knife.
- Line the edges of the crust with foil to prevent over-browning. Bake for 60 minutes or until edges of the filling are puffed and center is slightly jiggly.
- Cool on a wire rack.
- While the pie is cooling, make the whipped cream. In a large bowl, whip cream until stiff peaks are just about to form. Add in vanilla and salt and beat until soft peaks form.
- Spread whipped cream over your completely cooled chocolate pumpkin pie. Dust with chocolate shaving and chili powder.
Recipe Notes and Variations
- In case one pie simply is not enough, be sure to check out this recipe for our scrumptious Salted Caramel Apple Pie.