Ingredients
8
8 servings
- •½ cup white sugar
- •½ cup light brown sugar
- •2 tablespoons cornstarch
- •1 ½ teaspoons kosher salt
- •¾ teaspoon ground cinnamon
- •¾ teaspoon pumpkin pie spice
- •1 pinch ground cloves
- •1 (15 ounce) can solid pack pumpkin puree
- •1 (12 fluid ounce) can evaporated milk
- •4 egg yolks
- •4 ounces bittersweet baking chocolate, finely minced
- •2 tablespoons unsalted butter
- •2 teaspoons vanilla extract
- •1 (9 inch) prepared chocolate cookie crumb crust
- •2 tablespoons sweetened whipped cream (Optional)
Instructions
- Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
- Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
- Garnish with whipped cream.
Nutritional Facts
Per 8 servings
- Calories: 478
- Carbohydrate: 61g
- Fat: 24g
- Fiber: 3g
- Protein: 8g
- Sugar: 45g
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