Ingredients
10
10 servings
- •1 (15 ounce) can pumpkin puree
- •3 large eggs, at room temperature
- •½ cup white sugar
- •2 tablespoons cornstarch
- •2 teaspoons vanilla extract
- •2 teaspoons pumpkin pie spice
- •½ teaspoon ground ginger
- •½ teaspoon salt
- •3 ounces semisweet chocolate (such as Baker's®), chopped
- •1 tablespoon unsalted butter, melted
- •¼ cup brown sugar
- •¼ cup dark corn syrup (such as Karo®)
- •1 large egg
- •1 teaspoon vanilla extract
- •¼ teaspoon salt
- •1 cup chopped pecans
- •1 (9 inch) deep-dish pie crust
- •24 pecan halves (optional)
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
- Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
- Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
- Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
- Bake in the preheated oven until pie is set, 55 to 65 minutes.
Nutritional Facts
Per 10 servings
- Calories: 365
- Carbohydrate: 43g
- Fat: 21g
- Fiber: 3g
- Protein: 6g
- Sugar: 25g
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