- make this recipe
- user reviews (22)
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1
recipe Deep Dish Pie Pastry, below
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12
ounces cream cheese, softened (1-1/2 8-oz. pkgs.)
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1/4
cup granulated sugar
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1
egg, lightly beaten
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3/4
cup finely chopped semisweet chocolate or miniature chocolate pieces
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1
15 ounce can pumpkin
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2/3
cup packed brown sugar
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2
teaspoons pumpkin pie spice
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4
eggs, lightly beaten
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3/4
cup half-and-half or light cream
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Chopped chocolate (optional)
1. Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9-1/2- to 10-inch deep-dish pie plate. Trim crust edge 1/2-inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
2. In medium mixing bowl combine cream cheese, 1/4 cup sugar, and 1 egg; beat on low speed until smooth. Spread cream cheese mixture in cooled pastry shell. Sprinkle with chopped chocolate.
3. In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half-and-half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil.
4. Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate within 2 hour. Top with chopped chocolate.
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1 1/2
cups all-purpose flour
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1/4
teaspoon salt
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1/2
cup shortening
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4
- 5
tablespoons cold water
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time, until all of the flour mixture is moistened. Shape into a ball.
- Servings Per Recipe 8,
- Calories 583,
- Protein (gm) 12,
- Carbohydrate (gm) 59,
- Fat, total (gm) 35,
- Cholesterol (mg) 187,
- Saturated fat (gm) 17,
- Monosaturated fat (gm) 12,
- Polyunsaturated fat (gm) 4,
- Dietary Fiber, total (gm) 3,
- Sugar, total (gm) 35,
- Vitamin A (IU) 8843,
- Vitamin C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 73,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 262,
- Potassium (mg) 342,
- Calcium (DV %) 121,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Such a delicious pie, the combination of flavors are excellent together. Is definitely on my list to make again!
11/26/2010 01:23:02 PM Report Abusestacie.bruce@gmail.com
11/23/2010 01:12:54 PM Report AbuseI made this pie last year for Thanksgiving and it was a big hit. I already have requests to make it again. It is pretty easy and shakes up the plain old pumpkin pie. Very good.
11/19/2010 03:50:19 PM Report AbuseMy husband is a pumpkin pie purist and HAS to have it every year. Well, I saw this recipe in the magazine a couple of years ago and decided to try it. Oh...my...goodness! It was a HUGE hit and I decided to never to back to traditional pumpkin pie again! Mmmm...my mouth is watering just thinking about it! :)
11/15/2010 10:53:30 AM Report AbuseOh my word. To die for! I have made it for the 2008 and 2009 holiday seasons and it is a must for me to make again for 2010 and every year after.
10/31/2010 11:35:04 PM Report Abuse