This chocolate and pumpkin mashup is surprising yet delicious. It's so good that you don't have to brûlée the top,though that effect surely makes the pie a show stopper.
Ingredients
Makes 8 servings
Chocolate pie dough:
Filling and assembly:
Special Equipment
For chocolate pie dough:
Step 1
Pulse cocoa powder, granulated sugar, salt, and 1 1/4 cups plus 1 tablespoon flour in a food processor to combine. Add butter and shortening and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Transfer to a large bowl.
Step 2
Whisk egg yolk, vinegar, and 1/4 cup ice water in a small bowl. Drizzle half of egg mixture over flour mixture and, using a fork, mix gently just until combined. Add remaining egg mixture and mix until dough just comes together (you will have some unincorporated pieces).
Step 3
面团上轻轻地磨碎的表面,佛罗里达州tten slightly, and cut into quarters. Stack pieces on top of one another, placing unincorporated dry pieces of dough between layers, and press down to combine. Repeat process twice more (all pieces of dough should be incorporated at this point). Form dough into a 1"-thick disk. Wrap in plastic; chill at least 1 hour.
Step 4
DO AHEAD:Dough can be made 2 days ahead. Keep chilled, or freeze up to 3 months.
For filling and assembly:
Step 5
Roll out disk of dough on a lightly floured surface into a 14" round. Transfer to a 9" pie dish. Lift up edge and allow dough to slump down into dish. Trim, leaving about 1" overhang. Fold overhang under and crimp edge. Chill in freezer 15 minutes.
Step 6
Place a rack in middle of oven and preheat to 350°F. Line pie with parchment paper or heavy-duty foil, leaving a 1 1/2" overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edge, about 20 minutes. Remove paper and weights and bake until surface of crust looks dry, 5–10 minutes. Brush bottom and sides of crust with 1 beaten egg. Return to oven and bake until dry and set, about 3 minutes longer. (Brushing crust with egg and baking will prevent a soggy crust.)
Step 7
Whisk pumpkin purée, sour cream, bourbon, cinnamon, salt, ginger, nutmeg, allspice, mace, if using, and remaining 3 eggs in a large bowl; set aside.
Step 8
Pour maple syrup into a small saucepan; scrape in seeds from vanilla bean (reserve pod for another use) or add vanilla extract and bring syrup to a boil. Reduce heat to medium-high and simmer, stirring occasionally, until mixture is thickened and small puffs of steam start to release, about 3 minutes. Remove from heat and add cream in 3 additions, stirring with a wooden spoon after each addition until smooth. Gradually whisk hot maple cream into pumpkin mixture.
Step 9
Place pie dish on a rimmed baking sheet and pour in filling. Bake pie, rotating halfway through, until set around edge but center barely jiggles, 50–60 minutes. Transfer pie dish to a wire rack and let pie cool.
Step 10
Just before serving, sprinkle pie with granulated sugar and, using a kitchen torch, brûlée until sugar is melted and dark brown.
Step 11
DO AHEAD:Pie can be baked 1 day ahead (do not brûlée). Cover and chill.
Leave a Review
Reviews (13)
Back to TopI made this using a regular crust because I didn't want the chocolate competing with all the other flavors. The pie filling was delicious. And it was a fun way to get the teenage boys in the family involved. What teenage boy doesn't like to play with fire?! The torching added a nice crunch and caramelized flavor to the surface. Serve with some boozy whipped cream--num.
spiceisnice
Minneapolis, MN
11/20/2014
I made this pie last year and plan on making it this year too. It was delicious with more depth and flavor than the traditional pumpkin pie. I didn't make the chocolate crust because I was running out of time. We loved it.
Meglet
Cleveland Ohio
11/19/2014
I cannot give this pie any forks unfortunately. I've made many varieties of pumpkin pie in my lifetime and this is the worse one I have ever attempted and made. I followed the recipe exactly, and used Grade B maple syrup as written as well as Dutch process chocolate. The chocolate crust does not complement the flavor of the pie filling. My filling turned out creamy and smooth, however not a great taste. My husband asked me to make this pie for a family dinner party, and thankfully I did a "dry run" and made it ahead. I would have not wanted to serve it, warm or cold. We tried it the day after baking, after refrigeration and it was no better. I also cannot imagine how it made the bon appetit edition.
ssehy
Effingham IL
1/13/2014
Wow, loved this pie. I used Ghiradelli chocolate, grade A maple syrup, creme fraiche instead of sour cream, and high end bourbon (because we had it on hand). It was a huge hit on Thanksgiving, and I am making it again by request for our annual NYE dinner party. Love the complex flavors, and the fact that it is a updated take on typical pumpkin pie (which I find dated and bland...)
WineWErika1
12/31/2013
The pumpkin filling is outstanding including the mace. I will reduce the bourbon to 1T on the next go as I feel it is a bit srong and detracts from the spice and maple/pumpkin flavor. The brulee is decorative but doesn't bring much to the party. The chocolate crust, to me, needs to showcase the filling and I feel it is a bit overpowering. As I do like the combination and will, on the next go, reduce the cocoa powder (I use Hershy Special Dark) by half and increase the flour by the same amount and roll it out to somewhere in the neighborhood of 1/16 inch
Anonymous
Mike, WI
12/2/2013
This was not only delicious but healthy and is now our favorite pumpkin pie! I substituted einkorn flour for the white flour in the crust recipe. It turned out perfect. Followed the rest of the recipe exactly. Did not have mace so omitted it. Bruleed the top! Very delicious!
Robertas5
Wisconsin
12/1/2013
One of the guests made this pie for our Thanksgiving Day potluck. To paraphrase her experience with the recipe, she said she followed it exactly and it was easy to make. She said she had more problems finding an inexpensive bourbon and a B grade maple syrup than making the pie. This is not your average pumpkin pie with loads of sugar, overdone spices, bland flavorless crust and cloying mushy pumpkin filling texture. This pie was delicious. All the flavors were distinct, in good balance, and complemented each other and the pumpkin. The texture was light, creamy and held it's shape on the plate without sliding apart from it's own weight. The crust was crisp and delicate. The brulée added a special touch and finishing flavor. There were several desserts but this pie was gone in short order. Everyone wanted the recipe and I will certainly be making it for my upcoming Christmas dinner party.
ednamode
Kensington, CA
11/30/2013
This is the first time in my cooking experience that an entire pie was eaten by 4 adults in one sitting. First of all, when I made the crust I forgot to add the last couple of tablespoons of water. it was stiff and hard when I took it out the next day to roll it, so I added in some cold water and hand kneaded it. Result: the easiest pie dough I've ever worked with. The filling was a snap to make but I had some extra (which went into 2 small ramekins) so next time, I'll use a deep dish pie plate. I'd say to cook it a bit less than you think is right because the pie cracked as it cooled (my error). Four of us had this pie as our Thanksgiving dessert. ALL of us tasted every ingredient. You have to let them develop on your palate because like a fine wine or bourbon, each flavor takes time to shine. The crust, rather than being flaky, was more like the cake/cookie from an ice cream sandwich. It was a perfect compliment to the superbly creamy filling. Not one of the four of us tends to overindulge in desserts but honestly, we finished the entire pie in one sitting. It was *that* good.
ruthinky
Louisville, KY
11/29/2013
这是所有flash和没有物质。馅饼turned out gorgeous, so everyone was lined up for a piece but it really had very little flavor and disappointed. I didn't think the crust had enough of a chocolate punch, the maple syrup disappeared in the pumpkin and was a waste of money. It was basically a mediocre pumpkin pie which looked spectacular. The directions were followed precisely and I used the best ingredients. Not happening again for this one.
nastysuprise
Mpls
11/29/2013
I think the pie had too much going on. It was tasty enough, but I think all of the different components (chocolate crust! brûlée top! maple and bourbon!) get lost. I think just the pumpkin part in a regular crust, maybe even with the brûlée, would be so much better. In fact, I think the crust was the most unfavorable part of this recipe. Overall, not horrible...simply, meh.
fraukaiser
New York
11/22/2013
Unlike the first 2 reviews, I had positive results. Let me first say, I have never been a fan of pumpkin pie, but wanted to test this recipe since I am making pie for the family Thanksgiving dinner. I followed the recipe exactly. My crust was moist and tasty...not dry at all. The 2nd entrance into the oven where the recipe says "5-10 minutes" I only put it in for maybe 6 minutes. During the 1st 20min bake in the oven and the last bake with the filling in it, I did put foil around the edges. The filling was delicious with maple flavor and vanilla bean (not vanilla extract) shining through. The brulee'd topping was done just enough to add texture. I shared half the pie with my cousins and the other half with some friends. There wasn't a crumb left and they are all very outspoken about food. They all raved about it. I WILL be making this again. I also want to share that this is only the 3rd pie I've ever made and only the 2nd one where I made the crust!
agreekgrl
Gilroy, CA
11/16/2013
这个饼是很多工作,地壳是干燥的。它needed more liquid. It went through 3 stages of baking. The filling was was blah. I dont think bruleeing helped at all. I wanted to try this for Thanksgiving. I won't be making it.It was way too time consuming for such a bland taste. The chocolate crust really didn't enhance the pie like I expected it to. This was a big disappointment.
neciedodge
Mequon, WI
11/4/2013
I was expecting great things from this recipe, however I was disappointed. I'm testing out new pies for Thanksgiving, and I'm glad I tested this one before the actual event. It will not be making an appearance. The maple flavor disappears entirely, and the bourbon, while present, is barely discernible. The chocolate crust is prone to burning; I would recommend trying a foil ring around the edge. Bruleeing is not worth the trouble; it did not add much flavor, and visually it blends in with the color of the pie.
opera_cook
New York, NY
10/29/2013
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