Desserts | Holiday | Pie | Thanksgiving
Double Crust Pumpkin Chocolate Pie
My favorite part of any pie is the crust. The only thing I hate about pumpkin pie is that it’s in a single crust. So I decided to fix my predicament by making this Double Crust Pumpkin Chocolate Pie. Two pie crusts are always better than one.
Don’t let the double crust scare you into not making this pie because you won’t be able to see the pumpkin pie filling to see if it’s done, but it’s actually quite simple to do. If you want a classic pie, you can keep it as a single crust and omit the chocolate layer, or you can keep the chocolate layer and lose the top crust BUT double crust is the way to go.
Double Crust Pumpkin Chocolate Pie
Double Crust Pumpkin Chocolate Pie is the ultimate Thanksgiving Day dessert. Homemade pie crust filled with a layer of chocolate and pumpkin custard!
Servings: 12
Equipment
- Pastry blender
- Rolling Pin
- Pie plate
Ingredients
Crust:
- 2 1/2 cups all-purpose flour
- pinch of salt
- pinch of sugar
- 1 cup unsalted butter cold and diced
- 6 to 8 tablespoons ice water
Chocolate Layer:
- 1/2 cup butter
- 2 ounces unsweetened chocolate chopped
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Pumpkin layer:
- 1/3 cup sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/8 teaspoon all-spice
- 1/8 teaspoon cardamom
- 2 large eggs plus 1 large egg yolk beaten
- 2 cups unsweetened pumpkin purée
- 2/3 cup sweetened condensed milk
- 1/3 cup heavy cream
- 2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- egg wash
- 2 tablespoons turbinado sugar
- whipped cream for serving
Instructions
- To make the pie dough, in a large bowl, combine the flour, salt and sugar. Add the cold butter and cut it in with a pastry blender, two knives or your hands until coarse crumbs form, about the size of peas. Add 6 tablespoons water and stir with a rubber spatula until to comes together to form a rough dough. If you need more water, add a tablespoon at a time until it comes together. Turn out onto a lightly floured work surface and knead a few times to smooth it out somewhat. Cut in half and then wrap each half in plastic wrap. Chill in the fridge for at least 1 hour or overnight.
- To make the chocolate layer, combine the butter and chocolate in a microwave safe bowl. Heat in 30 seconds bursts, stirring after each, until it’s completely melted through and smooth. Allow to cool slightly. Add the sugar, eggs and vanilla and stir rapidly until well combined. Set aside.
- To make the pumpkin layer, in a large bowl, whisk together the sugar, salt and spices until well combined. Add in the eggs, egg yolk, pumpkin purée, condensed milk, cream, maple syrup, and vanilla and whisk until completely smooth. Set aside.
- Preheat oven to 425°F.
- Working with one half of pie dough at a time, roll out on a well-floured work surface to a large circle about 1/4-inch thick. Transfer to a deep dish pie plate. Pour in the chocolate layer and smooth out into an even layer. Gently and slowly, pour the pumpkin layer over the chocolate.
- Roll out the second pie dough in the same manner as the first. Carefully lift from the table and place it over the filling. Fold the edge of the top crust under the bottom crust and press gently and crimp all around to seal. Make a few slits on top and brush with egg wash. Sprinkle with turbinado sugar and bake for 20 minutes. Lower the temperature to 325°F and continue to bake until the top crust has slightly puffed up and the center no longer jiggles (or just barely does), about 40 to 50 minutes. Remove from the oven and let cool completely before slicing. You could also chill it to make slicing easier. Enjoy!
