This yummy pumpkin pie has a luscious chocolate glaze on top for added decadence. This pumpkin pie recipe will easily be the star of any dinner.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
35 mins
bake:
40 mins
cool:
1 hr
chill:
3 hrs
total:
5 hrs 15 mins
Servings:
10
Yield:
10 wedges
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 9-inch pie plate with cooking spray. In a small bowl combine crushed cookies and melted butter. Press onto bottom and up sides of prepared pie plate. Bake 5 minutes. Cool on a wire rack.

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  • In a large bowl beat cream cheese and sugar with a mixer on medium until combined. Add eggs, one at a time, beating on low after each addition just until combined. Stir in next four ingredients (through salt). Pour into crust.

  • Bake 40 minutes or until edges are slightly puffed and center is set. Cool on wire rack 1 hour.

  • In a small bowl combine dark chocolate and cream. Microwave 30 to 60 seconds; stir until smooth. Let stand 15 minutes. Spread chocolate mixture over pie. Chill, uncovered, 1 hour. Cover and chill 2 to 48 hours before serving. If desired, drizzle with milk chocolate.

Nutrition Facts

650 calories; fat 31g; cholesterol 114mg; saturated fat 13g; carbohydrates 85g; mono fat 9g; poly fat 4g; insoluble fiber 5g; sugars 51g; protein 9g; vitamin a 70.5IU; vitamin c 1.8mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 2.2mg; vitamin b6 0.1mg; folate 56.4mcg; vitamin b12 0.4mcg; sodium 586mg; potassium 376mg; calcium 70.7mg; iron 4.1mg.
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