Chocolate Pumpkin Pie

🧂 Ingredients

• 1 butter pie crust

  (use my recipe - *see note)
• 1½ cups semi-sweet chocolate chips
• ¼ cup butter

  (half of a stick)
• ¼ cup sugar
• ¼ cup light brown sugar

  (packed)
• ¼ teaspoon salt
• 2 ½ teaspoon pumpkin pie spice

  (try out my recipe or use your favorite brand)
• 15 oz pumpkin puree

  (one 15-ounce can - *see note)
• 12 oz evaporated milk

  (one 12-ounce can)
• 3 large eggs

  (at room temperature)
• 1 teaspoon vanilla extract

Instructions

• 1 To get started, set your oven rack to the lowest position and preheat it to
  425°F (215°C).
• 2 Roll your pie crust into a pie pan and set aside.
• 3 In a microwave-safe bowl, add your chocolate chips and butter. Microwave at half
  power for 30 seconds, stir, then microwave an additional 30 seconds and stir.
  Repeat this process until the chocolate chips are almost completely melted, then
  stir vigorously until nice and smooth.
• 4 In a large mixing bowl, mix together your sugar, brown sugar, salt, and pumpkin
  pie spice.
• 5 Then, in the same bowl, add your pumpkin puree, evaporated milk, and vanilla
  extract. Stir, then add the eggs and stir or whisk until smooth.
• 6 Add the melted chocolate and stir until well combined, making sure to scrape the
  edges and bottom of the bowl. Transfer the filling mixture to your pie crust.
• 7 Bake at 425°F (215°C) for 15 minutes and then reduce the temperature to 350°F
  (175°C) and continue to bake for an additional 50 minutes or until the edges are
  set and the center is only slightly jiggly when moved. *This pie will 'dome
• 8 Remove from the oven and allow to cool completely before serving.

Nutrition Info