• AMERICAN HERITAGE<sup>®</sup> Chocolate Pumpkin Pie

    AMERICAN HERITAGE® Chocolate Pumpkin Pie

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    When the holidays roll around we all start hunting out spice for everything nice, and nothing goes better in a pie than pumpkin and chocolate. Match made in heaven!

    Recipe Yield: 6-8 slices
    Cooking Time: 44-55 minutes

    • 1/2 Cup American Heritage® Chocolate Bites
    • Crust:
    • 1 cups whole-wheat pastry flour
    • ½ cup all-purpose flour, plus more for dusting
    • 1 tablespoon maple sugar or brown sugar
    • ¼ teaspoon salt
    • 4 tablespoons cold unsalted butter, cut into chunks
    • 2 tablespoons avocado oil or organic canola oil
    • 3 to 5 tablespoons ice water
    • Filling:
    • 2 tablespoons unsalted butter
    • 1 cup dark maple syrup
    • 4 large eggs, divided
    • 2 tablespoons cocoa powder
    • 1 14 ½ ounce can pumpkin puree
    • ½ cup half and half
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon vanilla extract
    Step 1

    Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor

    Step 2

    Add butter, and process until the mixture starts to clump

    Step 3

    Drizzle on oil and combine. Drizzle on 3 tablespoons ice water. Process until the mixture comes together. If the mixture seems a bit dry add up to 2 more tablespoons water

    Step 4

    Form dough into a circle, wrap in plastic and refrigerate until firm and chilled, at least 1 hour

    Step 5

    Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F

    Step 6

    Roll dough out to a circle, about 14-inches across. Transfer to a 9-inch pie plate and crimp edges. Chill crust while you prepare filling.

    Step 7

    Melt chocolate and butter in a small saucepan over low heat, stirring constantly

    Step 8

    Remove from the heat and whisk in ½ cup maple syrup. Whisk in 1 egg. Whisk in cocoa powder. Set aside.

    Step 9

    Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining ½ cup maple syrup and the remaining 3 eggs.

    Step 10

    Whisk 1/3 cup pumpkin mixture into the chocolate mixture. Pour 2/3 of the remaining pumpkin mixture into the pie crust. Pour the chocolate mixture on top. Drip in the remaining pumpkin mixture. Run a knife through the layers to swirl.

    Step 11

    Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F. Continue baking until the crust is browned and the filling no longer wiggles when the pie is jiggled, 25 to 30 minutes longer.

    Step 12

    Cool completely before slicing. Store in the refrigerator.

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