If you're looking for a unique pumpkin pie recipe, you have to try this twist! Pumpkin chocolate pie is filled with the spices and warmth of a traditional pumpkin pie, but also with a hint of chocolate flavor.
– 1 gingersnap pie crust– 3 ounces semi-sweet chocolate– 1 (15 ounce) can pure pumpkin– 2 large eggs– ¾ cup firmly packed light brown sugar– 1 teaspoon ground cinnamon
Heat oven to 350°F (175°C). Place chocolate in a large heatproof bowl. In a microwave set to 50% power level (or power level 5), heat for 30 seconds. Stir chocolate around, and heat for an additional 30 seconds.
Repeat as needed until chocolate is melted. After each round, be sure to fully stir the chocolate - it will help melt the rest of the unmelted chocolate.
Add pumpkin to the bowl with chocolate and mix until fully combined. Add eggs, brown sugar, cinnamon, salt, ginger, cloves, nutmeg, and evaporated milk and whisk until smooth. Pour into cooled crust.
Bake for 60 - 70 minutes until the edges of the pie are set and the middle of the pie no longer looks liquidy. Transfer to a wire rack and let cool to room temperature.