Mmmmmmm! If you read yesterday’s blog post then you know, I’m here for the pumpkin pie this Thanksgiving season! Every year, I make a different twist on the original (for those of you who like to jazz up pumpkin pie) and this year, I am making my Dark Chocolate & Pecan Pumpkin Pie. Super simple and totally delish!
Bonus, I made this twice and added one cup of dried cranberries to the batter along with the pecan pieces and dark chocolate, so feel free to toss those in if you’re a cranberry fan too!
I feel like this pie will definitely steal he show on your dessert table.
Looking for other pumpkin pie options? Here you go…
We use g-free flour and a g-free pie crust from Trader Joe’s to keep this gluten-free friendly for our house.
Happy almost Thanksgiving! xxPrint
Just in time for the holiday season, an extra delicious twist on a classic.
- 1 unbaked pie shell (either store bought or homemade, we use g-free)
- 1 stick of butter, melted
- 3 eggs, beaten
- 1/2 cup of sugar
- 3 tablespoons all purpose flour (we use g-free)
- 1 cup of buttermilk
- 1 (15 oz) can of pumpkin (we use Libby’s)
- 1 tablespoon pumpkin pie spice
- 1 cup dark chocolate chips
- 1 cup pecan pieces, lightly toasted
- whipped topping to garnish, optional
- a little cinnamon to garnish, optional
- Preheat your oven to 425 degrees.
- Place your unbaked pie dough in your pie plate. Set aside.
- In a mixing bowl, add your melted butter. Next, whisk in your three beaten eggs. Set aside.
- In a small bowl, whisk together your sugar and flour. Next, whisk this into your egg mixture. Whisk in your buttermilk followed by your pumpkin and then your pumpkin pie spice. Stir in your dark chocolate chips and your pecan pie pieces.
- Pour this filling into your unbaked pie shell and place in the oven for 10 minutes. After 10 minutes, reduce the heat to 350 degrees and continue baking another 30 minutes (or until the center seems pretty set).
- Remove from oven and allow to cool completely before slicing. Slice and garnish with a bit of whipped topping and a sprinkle of cinnamon, optional.
When I make this pie, I always have a little filling leftover after I pour it into my pie shell. There is never enough for a second pie, but there is a bit extra. Just an FYI for when you make yours. Expect a bit left in the bowl, but please, don’t over-fill your pie shell.
Also, for your pecan pieces, lightly toast them up in a clean, dry skillet about two minutes or so to get the toasty. Remove them from heat, let them cool and then add them in.