Pumpkin pies aren’t just for Thanksgiving! Give this version a whirl and add it to your holiday table.
Despite what I just said, I did make this pie for Thanksgiving this year. Nonetheless, it definitely would make a fabulous addition to your Christmas/other winter holiday table. Pumpkin and chocolate play really well together (check out this cheesecake or these cookies, for proof), and this pie is no exception. The pie itself is super creamy and flavorful (I find that pumpkin pies can be a bit bland), and the cookie crust is chocolatey and much easier and quicker than traditional pie crust.
This recipe came from the blog Spoon Fork Bacon.
For the crust –
- 12 oz. chocolate wafers (or Oreo cookies without the filling), finely ground
- 1 1/2 sticks unsalted butter, melted
For the pie filling –
- 1 28 oz. can pumpkin puree
- 1 14 oz. can sweetened condensed milk
- 1/2 lemon, juiced
- 5 tbs unsalted butter, melted
- 3 1/2 tbs brown sugar
- 2 eggs
- 1 tbs vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
For the whipped cream –
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- Shaved milk chocolate
Preheat the oven to 350 degrees F.
In a medium bowl, combine the ground chocolate cookies and melted butter. Press the crust into the bottom of a 9-inch pie pan. Bake for 15 minutes, then allow it to cool slightly before filling.
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, lemon juice, melted butter, brown sugar, eggs, vanilla extract, and nutmeg. Pour the filling into the prepared pie shell. Bake 55-70 minutes on the center rack, or until the filling is set, but is still slightly jiggly in the center.
Allow the pie to cool completely.
Using a stand mixer or hand mixer, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Top the pie with whipped cream and shaved chocolate.