Description
A sophisticated twist on the classic pumpkin pie, featuring a spiced gingersnap crust and a rich, Dutch-processed chocolate pumpkin custard.
Ingredients
Scale
- 1.5 cups gingersnap cookie crumbs
- 6 tbsp unsalted butter, melted
- 15 oz pumpkin puree
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup brown sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
Instructions
- Preheat oven to 350F. Mix cookie crumbs and melted butter, press into a 9-inch pie plate, and bake for 8 minutes. Let cool slightly.
- Reduce oven temperature to 325F.
- Whisk cocoa powder, cinnamon, cloves, and salt together in a small bowl.
- In a large bowl, beat eggs and brown sugar until pale. Stir in pumpkin puree until smooth.
- Fold in the cocoa mixture, then gradually stir in the heavy cream until the batter is velvety.
- Pour filling into the crust and bake for 45-55 minutes until the edges are set but the center jiggles slightly.
- Cool to room temperature, then refrigerate for at least 6 hours before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American