Chocolate Pumpkin Spice Pie Food

CHOCOLATE PUMPKIN PIE

Steps:

• Preheat oven to 350.
• In a food processor* combine your graham crackers, brown sugar, softened butter, and salt until it looks like sand. (13 graham crackers, 3 tbs brown sugar, 6 tbs softened butter, 1 tsp salt)
• Firmly press the mixture into the pie dish, along the bottom and up the sides.
• Bake for 15 minutes then remove from oven and set aside.
• Preheat oven to 425°F and set the rack at the lowest position.
• In a microwave safe dish, combine semi-sweet chocolate chips and butter. Microwave at 50% power for 30 seconds, stir, and repeat until nice and smooth. * (1 ½ cups semi-sweet chocolate chips, ¼ cup unsalted butter)
• In a medium bowl mix together sugar, cinnamon, salt and pumpkin pie spice. * (1/4 cup granulated sugar, ¼ cup brown sugar, ½ tsp cinnamon, ½ tsp salt)
• In a large bowl*, whisk the eggs until combined. Then add in your sugar/spice mixture, canned pumpkin, evaporated milk, and melted chocolate. Stirring until completely combined. (3 large eggs, 1 can pumpkin puree, and 1 can evaporated milk.
• Pour the mixture into the graham cracker crust.
• Bake for 15 minutes at 425° then reduce oven temperature to 350° and bake for 40-50 more minutes. You want the edges of the pie to be set and the center to be slightly jiggly. The top of the pie will be a fill dome. If there is still an indent in the middle of the pie bake for another 2-3 minutes then check it again.
• Once done remove from oven and let cool at room temperature.
• Top with whipped cream and enjoy!

PUMPKIN SPICE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Whisk the flour, pumpkin pie spice, baking soda, baking powder and salt in a large bowl.
• Whisk the melted butter, eggs, granulated sugar, brown sugar and vanilla in a second large bowl. Add the flour mixture and stir to combine with a wooden spoon. Fold in the chocolate chips.
• Scoop the dough onto the parchment-lined baking sheets and bake until golden, 16 to 18 minutes.

CHOCOLATE-PUMPKIN SPICE PIE

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.

CHOCOLATE PUMPKIN PIE

Steps:

• FOR THE CRUST ~ Whisk together the flour & salt, then with a pastry blender, cut in the butter until the flour & butter mixture resembles coarse meal.
• Toss mixture with a fork, sprinkling on just enough of the ice water to form a cohesive dough, then flatten the coudh into a disk, wrap in plastic wrap, & chill in refrigerator for 45 minutes.
• When dough has chilled, roll it out to an 11-inch circle & fit it into a 9-inch pie plate, trimming & crimping the edges.
• Refrigerate the pie plate while making the filling.
• FOR THE PUMPKIN FILLING ~ Preheat the oven to 350 degrees F.
• In a medium bowl with an electric mixer, beat brown sugar, flour, cinnamon, nutmeg, salt, ginger & cloves until well mixed.
• Add in the egg, egg white & vanilla, mixing until smooth, then beat in the pumpkin & then the light cream.
• Pour this filling into the chilled pastry shell & bake 40 minutes or until the center is set.
• Remove from the oven & cool the pie on a wire rack until it is room temperature.
• FOR THE CHOCOLATE TOPPING ~ Place chocolate in a small bowl.
• In a small saucepan, bring heavy cream & granulated sugar to a simmer, then stir until sugar is dissolved.
• Pour hot cream over the chocolate, then cover & let stand for 5 minutes, before stirring until smooth.
• Chill the chocolate topping mixture about 30 minutes or until thickened but still pourable.
• Pour chocolate over the pumpkin & chill pie about 1 hour or until chocolate is set, then serve & enjoy!

PUMPKIN SPICE CHOCOLATE WHOOPIE PIE

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with nonstick spray.
• Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat the brown sugar, butter and vanilla with an electric mixer on medium-high speed in a large bowl until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour mixture, until just combined.
• Scoop 1-tablespoon mounds of batter on the baking sheets about 1 inch apart. Moisten your fingers, gently form each mound into a round and slightly smooth the top of each. Refrigerate until firm, about 30 minutes.
• Adjust oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F.
• Bake until the tops of the cookies bounce back when gently touched, rotating the baking sheets halfway through, 10 to 12 minutes. Cool on the sheets 5 minutes, then transfer to a wire rack to cool completely.
• For the filling: Beat the cream cheese and butter with an electric mixer on medium-high speed in a medium bowl until smooth and creamy. Add the pumpkin puree and beat to combine. Add the confectioners' sugar, pumpkin pie spice and salt and beat to combine.
• Scoop 1 tablespoon of the filling on the bottoms of half the cookies. Sandwich with the remaining cookies and press gently to push the filling to the edges. Refrigerate to chill before serving, about 1 hour.

CHOCOLATE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F and place rack on lower 3rd of the oven. Transfer pie dough to a 9-inch pie plate and crimp edges. Refrigerate until firm and well chilled, at least 30 minutes.
• In a medium bowl, melt chocolate and butter, stirring until smooth. Whisk in 1/2 cup maple syrup, cocoa powder and 1 egg until well combined; set aside.
• In a separate bowl, whisk pumpkin puree, heavy cream, pumpkin pie spice blend, 1/4 cup maple syrup, vanilla extract, pinch salt and remaining 3 eggs until well combined. Spoon about 1/4 cup pumpkin mixture into chocolate and whisk to combine.
• Pour half of the pumpkin mixture into the prepared pie crust, then pour in the chocolate mixture. Top with remaining pumpkin and use the back of a knife to make swirls through the layers.
• Bake for 50-60 minutes until filling has a slight jiggle when moved and crust is browned. Cool pie on a wire rack completely before slicing.
• In a small saucepan, heat caramel sauce and pecans over medium low heat. Drizzle over slices of pie to serve.

CHOCOLATE PUMPKIN PIE

Steps:

• Prepare the Crust: Preheat oven to 325°F. Stir together graham cracker crumbs, butter, sugar, salt, and pumpkin pie spice in a medium bowl. Press crumb mixture into bottom and up sides of pie plate. Bake in preheated oven until firm, 10 to 12 minutes. Transfer pie plate to a wire rack to cool while preparing filling.
• Prepare the Filling: Combine chocolate chips and butter in a large microwavable bowl. Microwave on MEDIUM (50% power) until melted and smooth, 2 to 3 minutes, stirring every 30 seconds; set aside.
• Whisk together pumpkin, eggs, half-and-half, sugar, cornstarch, vanilla, salt, and pumpkin pie spice in a medium bowl until thoroughly combined. Whisk one-third of pumpkin mixture into melted chocolate mixture until combined. Whisk in remaining two-thirds pumpkin mixture until thoroughly combined.
• Place prepared piecrust on a rimmed baking sheet. Carefully pour pumpkin mixture into piecrust. Bake in preheated oven until center is set but still a little jiggly, 50 to 55 minutes. Transfer pie to a wire rack and cool completely, about 2 hours. Cover and chill until completely chilled, at least 4 hours or up to 24 hours. Serve with sweetened whipped cream, if desired.

CHOCOLATE PUMPKIN PECAN PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
• 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.
• Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
• 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.
• Bake in the preheated oven until pie is set, 55 to 65 minutes.

CHOCOLATE PUMPKIN SPICE CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• In a large heavy saucepan over medium heat, melt the butter.
• Remove from heat and mix in the sugar, pumpkin puree, vanilla, and eggs.
• Add the baking powder and baking soda in pinches, breaking up any lumps with your fingers.
• Stir in thoroughly.
• Stir in the salt, cinnamon, ginger, cloves, nutmeg, and cocoa.
• Stir in the flour, just until blended, then the nuts and raisins.
• Pour and scrape the batter into the pan.
• Smooth the top.
• Bake for 45 minutes.
• Cool in the pan on a rack for 10 minutes.
• Remove from the pan and cool on the rack for about 15 minutes more. When cool, dust top with confectioners' sugar, if desired.