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Pumpkin Chocolate Cheesecake Pie

Chocolate, pumpkin, and cheesecake combine in this delicious pie recipe that's perfect for Thanksgiving or any other occasion.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 14 mins 450°F
  • Chill: 2 hrs

Pumpkin Chocolate Cheesecake Pie

Directions

  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.

Pastry for Deep-Dish Pie

Directions

  1. 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.

Nutrition Facts (Pumpkin Chocolate Cheesecake Pie)

  • Per serving:
  • 583 kcal cal.,
  • 35 g fat
  • (17 g sat. fat,
  • 4 g polyunsaturated fat,
  • 12 g monounsatured fat),
  • 187 mg chol.,
  • 262 mg sodium,
  • 59 g carb.,
  • 3 g fiber,
  • 35 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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