CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
- Preheat the oven to 425 degrees F.
- Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
- Lower the oven to 325 degrees F.
- For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
- In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.
CHOCOLATE PUMPKIN PUDDING PIE
Either blind bake a 9-inch crust, or use a graham cracker or chocolate cookie crust, and create the rest of this luscious pie on top of the stove! No need to bake the filling, this pudding pie combines the flavors of dark chocolate and pumpkin in a rich and satisfying dessert. Add some pretty sliced almonds or toasted pecans to the top if you want to add some extra crunch. This recipe is easy to personalize!
Provided by Bibi
Categories Fruits and Vegetables Vegetables Squash
Time 4h20m
Yield 8
Number Of Ingredients 15
Steps:
- Combine sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
- Heat saucepan over medium heat and bring to a boil, stirring constantly, 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract until butter and chocolate have melted and are well incorporated, 1 to 2 minutes. Pour filling into prepared crust and chill in the refrigerator until firm, at least 4 hours.
- Garnish with whipped cream.
Nutrition Facts : Calories 478.2 calories, Carbohydrate 60.9 g, Cholesterol 129.7 mg, Fat 23.6 g, Fiber 3.2 g, Protein 7.6 g, SaturatedFat 10.5 g, Sodium 736.8 mg, Sugar 45 g
PUMPKIN PUDDING PIE
This quick, easy dessert is a flavorful alternative to traditional pumpkin pie. It's short on effort, but big on flavor! Garnish with whipped cream, if desired.
Provided by A.S.G.
Categories Fruits and Vegetables Vegetables Squash
Time 1h27m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Stir graham cracker crumbs, butter, white sugar, and 1/4 teaspoon pumpkin pie spice together in a bowl; press into the bottom and up the sides of a 9-inch pie dish.
- Bake in the preheated oven until crust is lightly browned, about 7 minutes. Cool crust completely.
- Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Chill pudding in refrigerator for 5 minutes. Stir pumpkin and 3/4 teaspoon pumpkin pie spice into pudding until well combined. Spread pudding filling into cooled pie crust and refrigerate until chilled, about 30 minutes.
Nutrition Facts : Calories 323.1 calories, Carbohydrate 46.2 g, Cholesterol 36.6 mg, Fat 14.1 g, Fiber 2 g, Protein 5 g, SaturatedFat 8 g, Sodium 592.4 mg, Sugar 33.1 g
CHOCOLATE-PUMPKIN SPICE PIE
No pumpkin? No problem. This creamy Chocolate Pumpkin Spice Pie gets its pumpkin flavor-and heavenly aroma-from pumpkin spice-flavored pudding.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 9 servings
Number Of Ingredients 5
Steps:
- Microwave 2 oz. chocolate and 1/2 cup COOL WHIP in microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted and mixture is well blended. Spread onto bottom of pie crust.
- Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1-1/2 cups COOL WHIP; spoon into crust. Refrigerate 1 hour. Meanwhile, chocolate curls from remaining chocolate.
- Top pie with remaining COOL WHIP. Garnish with chocolate curls.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
PUDDING PUMPKIN PIE
You don't have to spend all day in the kitchen whipping up a good-for-you dessert with this pumpkin pie. Sent by Sheila Roution of Angleton, Texas, the mouthwatering treat has a pleasant level of pumpkin and spice, and it's ready in no time at all.-Sheila Roution, Angleton, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Brush egg white over crust. Bake at 375° for 5 minutes or until lightly browned. Cool on a wire rack. , In a large bowl, whisk milk and pudding mix. Stir in the pumpkin, pumpkin pie spice, cinnamon and nutmeg. Fold in 1 cup whipped topping. Pour into crust. Refrigerate for 4 hours or overnight., Cut into slices; dollop with remaining whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 180 calories, Fat 5g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 341mg sodium, Carbohydrate 29g carbohydrate (12g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
CHOCOLATE PUDDING PIE
No-Bake Chocolate Pudding Pie is a family-favorite dessert! This easy recipe features a graham cracker crust that's topped with layers of cheesecake filling, chocolate pudding, and Cool Whip. It's absolutely irresistible and looks fancy, but is so simple to make with just 5 ingredients, plus the crust! Perfect for the holidays, Valentine's Day, your next potluck or a summer barbecue.
Provided by Kim
Categories Dessert
Time 4h15m
Number Of Ingredients 9
Steps:
- Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.
- Using a stand or hand-held mixer, beat cream cheese and sugar on medium speed until well blended. Gently stir in 1 cup of the Cool Whip. Add mixture into crust and spread so that it is evenly distributed.
- Pour milk into medium bowl. Add dry pudding mix and beat with a wire whisk or fork for 2 minutes or until well blended. Spoon over cream cheese layer.
- Refrigerate 3 to 4 hours or overnight and until set. Just before serving, top with remaining 1/2 cup whipped topping and sprinkle with grated chocolate, if desired. Slice and enjoy!
Nutrition Facts : ServingSize 1 slice, Calories 394 kcal, Carbohydrate 47 g, Protein 5 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 59 mg, Sodium 476 mg, Fiber 1 g, Sugar 36 g, UnsaturatedFat 7 g
CHOCOLATE & PUMPKIN TRIFLE
The Headless Horseman is a bit less terrifying and a lot more flavorful with layer upon layer of pumpkin pudding and chocolate cake stuffed inside his menacing grin.
Provided by Food.com
Categories Dessert
Time 58m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cake:.
- Preheat oven to 350 degrees F. Grease a 9x13 inch pan and set aside. Combine the cake mix, water, oil and eggs in a bowl. Mix and pour into prepared pan. Bake 350 degrees F for 34-38 minutes. When the cake is completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
- Pudding:.
- In a medium mixing bowl, whisk milk, and pudding for 2 minutes until slightly thickened. Let sit 2 minutes or until softly set. Stir in pumpkin and spice. Mix well.
- Trifle Assembly:.
- Clean and prepare your pumpkin with a large opening to create your bowl. If creating a carved pumpkin, tightly line the openings with plastic wrap to prevent spilling.
- Layer 1/4 of the cake, 1/4 of the pudding and 1/4 of the whipped topping. Repeat until pumpkin is full, ending with the whipped topping. Garnish with the reserved crumbs.
- NOTE: If using a large pumpkin as the serving vessel (similar to the one used in the recipe video) you may need to double or triple this recipe to fill your pumpkin completely.
Nutrition Facts : Calories 340.2, Fat 21.9, SaturatedFat 6.5, Cholesterol 67.4, Sodium 362.5, Carbohydrate 33.3, Fiber 1.1, Sugar 16, Protein 6
DOUBLE CHOCOLATE PUDDING PIE
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-inch pie plate with cooking spray.
- In a food processor, process the graham crackers until finely ground. Add butter and water and process until the crumbs clump together. Press the crumb mixture into bottom of pie plate and about 1-inch up the sides. Bake for 10 minutes, then let cool.
- In the meantime, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.
- In a medium saucepan mix the 2/3 cup of sugar, cocoa, cornstarch and salt. Gradually add half of the milk, whisking until smooth. Whisk in the rest of the milk. Turn the heat on to medium and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.
- Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust and let set for 3 hours in the refrigerator.
- Whip the cream and remaining 1/2 teaspoon of sugar. Before serving, garnish the pie with the whipped cream.
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