Pumpkin Chocolate Swirl Pie

If you know me or follow my blog, I love to cook, decorate, and entertain! So this might seem a surprise that I am hosting my first Thanksgiving dinner at my home. Yes, you heard, right.  


Thanksgiving is the one holiday that you will not find a large group gathered around my dining room table. Traditionally I spent Thanksgiving at my parent's home in Pennsylvania, the one holiday that we were all together again. After my grandson was born, we celebrated at the home of my daughter-in-law's parents, beginning a new phase in our life.


This year due to the pandemic and staying safe, Thanksgiving dinner will be a small group of seven. Individuals that are in our pandemic circle. And I am going to make sure that this is a memorable as every other Thanksgiving!  


I've decided to plan my meal backward, beginning with dessert! Growing up, my mother baked a traditional pumpkin pie, which is still my favorite. This year I decided that we are going to have a spectacular Pumpkin Chocolate Swirl pie. And I drizzled chocolate over the pie! 


Pumpkin pie is easy to make. To make the pie special, I've added an extra step with the chocolate batter and the drizzle. I've included a basic butter crust recipe, or you can purchase refrigerated pie crust too.
An easy, show-stopping dessert to sweeten up our Thanksgiving dinner even if we are missing sharing with our large family! 






Pumpkin Chocolate Swirl Pie


1 (15-ounce) can pumpkin 
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 tablespoon cornstarch
3-ounce Ghirardelli bittersweet chocolate, melted and cooled slightly


All Butter Pie Crust* or 1 (9-inch) Pillsbury Pie crust


Chocolate drizzle


2-ounce Ghirardelli semi-sweet chocolate
2 tablespoons unsalted Cabot butter






Pre-heat over to 425 F. Wish together pumpkin, sweetened condensed milk, eggs, spices, and cornstarch in a medium bowl until smooth.


Transfer 1 cup of the filling into a bowl and whisk in the melted chocolate. Pour pumpkin filling in the crust. Dollop the chocolate filling on top and swirl with a butter knife.


Bake Pie for 15 minutes. Reduce3 over temperature to 350 F and continue baking for 35 for 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool.


Make chocolate drizzle. Melt chocolate and butter in a safe microwave bowl at 50 percent for 1 1/2 to 2 minutes, depending on your microwave. 


Drizzle over pie. 


The pie can be refrigerated overnight. Serve chilled or at room temperature.




*All Butter Pie Crust


1 1/4 cup King Arthur's all purposed flour
1/4 teaspoon fine sea salt
10 tablespoons Cabot unsalted butter, cold and cut into cubes
2 to 4 tablespoons ice water, as needed


In a food processor, pulse together the flour and salt. Add butter and pause until mixture from lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist but not wet.


Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.


On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively.


Enjoy!

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