Chocolate Pumpkin Pecan Pie

This pie has a bottom layer of chocolate, a middle layer of pumpkin, and is topped with pecan pie. A beautiful pie to serve during holidays or to company any time of the year.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 365 Calories

Ingredients

• ½ cup white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• 1 cup chopped pecans
• 2 tablespoons cornstarch
• 1 large egg
• 1 (15 ounce) can pumpkin puree
• ¼ cup brown sugar
• 2 teaspoons pumpkin pie spice
• 1 tablespoon unsalted butter, melted
• 3 large eggs, at room temperature
• 1 (9 inch) deep-dish pie crust
• ¼ cup dark corn syrup (such as Karo®)
• 3 ounces semisweet chocolate (such as Baker's®), chopped
• 24 pecan halves (optional)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.

Step 2

Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.

Step 3

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.

Step 4

Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.

Step 5

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.

Step 6

Bake in the preheated oven until pie is set, 55 to 65 minutes.