Chocolate Pumpkin Pie
Chocolate Pumpkin Pie
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Total Time: 60-65 minutes
Yields: 18
- 6 ounces Ginger Evans Semi-Sweet Chocolate Chips
- 3 tbsp Ginger Evans Bitter-Sweet Cocoa Powder
- 6 tbsp Coburn Evans Unsalted Butter, melted
- 14 oz. can Ginger Evans Sweetened Condensed Milk
- 2 tbsp Ginger Evans Corn starch
- 14 oz. can Pickwell Farms Pumpkin Puree
- 1 tsp Marcum Pure Vanilla Extract
- 3 Good Nature Eggs
- 1 tbsp Marcum Pumpkin Pie Spice
- 1/8 tsp Marcum Salt
- 2 Grissom’s Frozen Ready to Bake Pie Crust Deep Dish 9-inch Pie Shells
- Preheat oven to 325°F
- Melt the chocolate chips in a microwave safe bowl. Heat them on high power in 20-30 second intervals, stirring after each, until the chocolate is completely melted.
- Stir the melted butter and cocoa powder into the melted chocolate. Set it aside.
- Combine the remaining ingredients in a large mixing bowl and use an electric mixer to beat until smooth.
- Add the chocolate mixture into the bowl and mix until well combined.
- Pour the filling into the pie shells. Place pies onto a baking sheet and bake for 45-50 minutes or until center is set. Allow pies to cool completely before cutting. Serve with whipped cream and dust with cocoa powder (optional).