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Recipe Redo-Chocolate Pumpkin Pie

chocolate pumpkin pie

Cooking Light presented the members of their Bloggers’ Connection a challenge. They have partnered with ABC’s The Chew  to offer the opportunity to take a few select holiday recipes from the show and add our own twist! We chose a recipe and planned 1-3 changes to make the recipe our own.

I chose Michael Symon’s Chocolate Pumpkin Pie. And let me start by saying, other than making the crust gluten-free, I didn’t plan to change much. However, I did add 2 distinctive flavors to the pie.

  • I made a gluten-free crust using a GF flour blend. I kept the rest of the crust instructions as written.
  • I added coffee to the chocolate.
  • I added orange zest and orange extract to the filling.

I have to say, the coffee just makes chocolate richer, in my opinion. And I make a mean chocolate-orange-pumpkin muffin that I think is great so I wanted to keep those flavors for this pie.

Here is the recipe. My changes are in bold.

Ingredients:

Crust

  • 1 1/4 cups Gluten Free baking blend. (I used Pamela’s Biscuit and Baking Mix)
  • Salt
  • 1/2 teaspoon Sugar
  • 1/2 cup Unsalted butter (very cold and cut into small pieces)
  • 2-3 tablespoons Ice Cold Water

Chocolate

  • 3 oz Bittersweet Chocolate (very finely chopped)
  • 6 oz Semisweet Chocolate (chopped)
  • 1 Tablespoon ground dark roast coffee.
  • 4 tablespoons Unsalted Butter (cut into small pieces)

Pumpkin Filling

  • 1 14 oz Can Pumpkin
  • 1 12 oz Can Evaporated Milk
  • 3/4 cup Packed Light-Brown Sugar
  • 3 Large Eggs
  • 2 teaspoons of Orange Extract
  • 2 teaspoons of orange zest
  • 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
  1. 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. Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together. Add another sprinkle of water if too dry, but do not over mix.

  2. Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour.

  3. Instructions Preheat oven to 425F.

  4. Roll out dough on floured surface. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Cut a piece of parchment or nonstick foil to the size of the pie, and use to line pie crust. Fill with pie weights, and bake until golden, about 15 minutes.

Pie Filling: In a double boiler, melt chocolate, coffee and butter, stirring frequently until smooth, and remove from heat.

Pumpkin Filling: In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, orange extract and zest, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet.  Bake at 325F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.

So what is the verdict? I have a new favorite Holiday pie. This was so rich and the flavors really complement each other!

Thank you Cooking Light!

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