Pumpkin Chocolate Pecan Pie

Let’s be honest, pumpkin pie, a true American Thanksgiving tradition, can sometimes be boring or expected. How much fun would it be to take it up a level?

Pumpkin Chocolate Pecan Pie

Pumpkin Chocolate Pecan Pie is familiar but adds a greater experience than the plain, old variety. The bit of orange zest strengthens the pumpkin flavor. Add chopped pecans and dried fruit to the custard for a change. The best part is the tasty pecan, oatmeal and chocolate topping that creates that beautiful appeal of fall! These ingredients are easy to find, and you may have most of them your pantry.  

Mixed Chocolate chips and Pecans

To make the Pumpkin Chocolate Pecan Pie, place the pie shell on top of a baking sheet lined with parchment paper. This will help you move the filled pie from the counter to the oven with ease. In a medium bowl, combine the melted butter, oats, flour, brown sugar, salt, chocolate chips and chopped pecans. Chill until ready to use. In a large bowl, combine the pumpkin puree, sweetened condensed and evaporated milks, zest, salt, spice, vanilla and eggs, until it creates a smooth custard. Add in the optional pecans and dried fruit.

Pumpkin Custard Base

Pour the custard into the pie until it is filled (don't overfill the pie). Bake for approximately 15 minutes. Remove pie from the oven after initial bake time and very carefully sprinkle the chilled topping over the pie. Cover crust as needed with tin foil as it bakes. Bake for 13-15 minutes or until the topping is golden. As the pie is cooling to room temperature, decorate the pie with whole pecans.

To make the Pumpkin Chocolate Pecan Pie, place the pie shell on top of a baking sheet lined with parchment paper. This will help you move the filled pie from the counter to the oven with ease. In a medium bowl, combine the melted butter, oats, flour, brown sugar, salt, chocolate chips and chopped pecans. Chill until ready to use. In a large bowl, combine the pumpkin puree, sweetened condensed and evaporated milks, zest, salt, spice, vanilla and eggs, until it creates a smooth custard. Add in the optional pecans and dried fruit.

Pour the custard into the pie until it is filled (don't overfill the pie). Bake for approximately 15 minutes. Remove pie from the oven after initial bake time and very carefully sprinkle the chilled topping over the pie. Cover crust as needed with tin foil as it bakes. Bake for 13-15 minutes or until the topping is golden. As the pie is cooling to room temperature, decorate the pie with whole pecans.

Pumpkin Chocolate Pecan Pie

The Pumpkin Chocolate Pecan Pie is a great alternative to plain pumpkin or apple pie, it’s perfect to bring for Thanksgiving, Friendsgiving or Christmas! It’s also easy to make ahead of time in a disposable foil tin, and it transports easily. Use a pie set with a top and bottom plastic case to secure the pie.

Yield: 8-10 slices

Author: Stacey Berk

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Pumpkin Chocolate Pecan Pie

Pumpkin Chocolate Pecan Pie is familiar but adds a greater experience than the plain old variety. The bit of orange zest strengthens the pumpkin flavor. Add chopped pecans and dried fruit to the custard for a change. The best part is the tasty pecan, oatmeal and chocolate topping that creates that beautiful appeal of fall! These ingredients are easy to find, and you may have most of them your pantry.

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

Crust

• 1 store bought graham cracker pie crust (honey or chocolate)

Custard

• 1 15oz. can of pumpkin puree (Libby’s brand recommended)
• 1 10oz. can sweetened condensed milk
• 1 cup of evaporated milk
• Zest of a small orange
• ¼ teaspoon of salt
• 1 tablespoon of both pumpkin pie spice and nutmeg
• 2 tablespoons of vanilla extract
• 2 eggs, room temperature
• 1 cup of chopped pecans (optional)
• 1 cup of dried cranberries or dried cherries (optional)

Topping

• ¼ cup of unsalted butter, melted
• ¾ cup of oats
• ¼ cup of all-purpose flour
• ¼ cup of brown sugar
• ¼ teaspoon of salt
• 1 cup of mixed chocolate chips such as dark and white chocolate
• ¾ cup of chopped pecans
• ¼ cup of whole pecans (reserved for decoration)

Instructions

1. Place the pie shell on top of a baking sheet lined with parchment paper. Preheat the oven to 375F.
2. In a medium bowl, combine the melted butter, oats, flour, brown sugar, salt, chocolate chips and chopped pecans. Chill until ready to use.
3. In a large bowl, combine the pumpkin puree, sweetened condensed and evaporated milks, zest, salt, spice, vanilla and eggs, until it creates a smooth custard. Add in the optional pecans and dried fruit.
4. Pour the custard into the pie until it is filled (don't overfill the pie). Bake for approximately 15 minutes. Remove pie from the oven after initial bake time and very carefully sprinkle the chilled topping over the pie. Cover crust as needed with tin foil as it bakes. Bake for 13-15 minutes or until the topping is golden.
5. As the pie is cooling to room temperature, add the whole pecans. Chill overnight covered loosely with parchment paper or foil.

Notes:

·      Make sure the eggs are at room temperature before starting the Pumpkin Chocolate Pecan Pie. This will help create a smooth velvet interior.

·      Serve at room temperature or chilled with warm apple cider and cinnamon whipped cream.

·      If pumpkin is not for you, try sweet potato or squash puree, about 2 cups.

·      Try adding ½ teaspoon of maple extract for a deeper, smoky taste.

·      The Pumpkin Chocolate Pecan Pie is a perfect make ahead dessert!

·      If you have dietary concerns, make adjustments to the recipe. For a nut free option, remove the pecans. For gluten free, use a 1:1 gluten free flour and gluten free crust, such as crushed rice cereal.

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