Mexican Chocolate Spiced Pumpkin Pie

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If you love pumpkin pie, you have to try this Mexican Chocolate Pumpkin Pie. A classic pumpkin pie marbled with a spiced chocolate. This might be my new favorite way to eat pumpkin pie.

This Mexican Chocolate Pumpkin Pie is a marbled pumpkin chocolate pie with Mexican spice and a spiced chocolate ganache. 

If you love pumpkin pie, you have to try this Mexican Chocolate Pumpkin Pie. A classic pumpkin pie marbled with a spiced chocolate. This might be my new favorite way to eat pumpkin pie.

Happy November! iiiiiiiits pie season!!! I have to admit I do have a love-hate relationship with pie. I am definitely one to tell you that making a crust is not that hard.  It’s a balance of butter or Crisco water and flour. The idea is not over mix the dough so that it becomes tough.

What I take issue with is the fact that I really can’t make a pretty crust. Although I have to say with this particular pie it’s not that bad but in general I just have not mastered the pretty crust. But I will not let that stop me from making pie!

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This Mexican Chocolate Pumpkin Pie is a classic pumpkin pie with layers of spiced Mexican chocolate pumpkin. This is definitely a pumpkin pie recipe you’ll love.

Well I was roaming the aisles of the grocery store I came across an addition of Better Homes & Gardens 100 best pumpkin recipes. After thumbing through the first few pages, it immediately went it in my cart.

Better Homes and Garden's 100 Best Pumpkin Recipes (special interest publication).

First thing up was this Mexican Chocolate Pumpkin Pie. I fell in love with Mexican chocolate flavored desserts when I was making my cookbook, I did a Mexican chocolate no bake mousse pie (inspired by a trip to Al La Mode pies in Seattle).

I knew chocolate and pumpkin is a match made in heaven I wasn’t entirely sure about the extra spices. Boy was I wrong.

This Mexican Chocolate Pumpkin Pie is a marbled pumpkin chocolate pie with Mexican spice and a spiced chocolate ganache.

This pie is straight up amazing. It does help that it was baked to the perfect amount of time.  What this means is the top didn’t crack, the crust didn’t burn and the filling was baked just right.

Plus is this not the prettiest marbled pie?? This pie taste like it just has an extra bit of spice to it but not in a way that you would imagine a chili spice would taste. I also might have eaten an entire slice for lunch but I skipped breakfast so it’s all good.

Once you make the pumpkin base you’ll split some of it off and mix in some melted chocolate and then sort of layer it into the pie crust.

If you love pumpkin pie, you have to try this Mexican Chocolate Pumpkin Pie. A classic pumpkin pie marbled with a spiced chocolate. This might be my new favorite way to eat pumpkin pie.

If you love pumpkin pie, you have to try this Mexican Chocolate Pumpkin Pie. A classic pumpkin pie marbled with a spiced chocolate. This might be my new favorite way to eat pumpkin pie.

This recipe does call for a pre-baked pie crust, which is perhaps the most daunting part of the recipe. I don’t know about you but it always seems like my piecrust shrink so much when I pre-bake them.  I used the classic Crisco crust recipe. The recipe calls for the dough to be divided, but I used the entire crust for this pie. So pick your favorite piecrust for this recipe!

This time I was particularly worried I didn’t have any beans or rice to make pie weights so I ended up filling my pie with powdered sugar. It worked but I wouldn’t recommend it but sugar definitely started to crystallize after 15 minutes in oven. Fun times.

And for whatever reason my oven was already turning the crust brown while I was pre-baking it. So I baked this with tinfoil around my edges for the entire time that it was in the oven to prevent the crust from burning. I don’t one of those fancy pie shields.

This Mexican Chocolate Pumpkin Pie is a marbled pumpkin chocolate pie with Mexican spice and a spiced chocolate ganache.

I’ll definitely I’ll making this pie again. I don’t think it will be very difficult to convince my family that I need to make a chocolate pumpkin pie for dessert. I served this with whip cream but you could definitely add a little bit of cinnamon or even some spice and make a chocolate whipped cream.

The recipe did call for some spiced chocolate ganache to drizzle over the top. I say this is optional, but does make an already pretty pie even more beautiful.

This Mexican Chocolate Pumpkin Pie is a marbled pumpkin chocolate pie with Mexican spice and a spiced chocolate ganache.

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This Mexican Chocolate Pumpkin Pie is a classic pumpkin pie with layers of spiced Mexican chocolate pumpkin. This is definitely a pumpkin pie recipe you’ll love.

Mexican Chocolate Spiced Pumpkin Pie

  • Author: Julianne Bayer
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 9-inch pie

Description

This Mexican Chocolate Pumpkin Pie is a marbled pumpkin chocolate pie with Mexican spice and a spiced chocolate ganache.

Ingredients

  • 1 prebaked pie crust
  • 3 ounces semi sweet chocolate or Mexican style sweetened chocolate
  • 2 tablespoons unsalted butter
  • ¾ cup packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ¼ teaspoon mild chili powder
  • 1/8 teaspoon cayenne pepper
  • 1 can (15 oz.) pumpkin puree (not pie filling)
  • 4 eggs, slightly beaten
  • 1 cup half and half
  • For the ganache
  • ¼ cup chocolate chips
  • 12 tablespoons heavy whipping cream
  • ¼ teaspoon cinnamon

Instructions

  1. Preheat the oven to 425°F.
  2. Prepare your favorite piecrust recipe in a 9-inch pie plate. Poke the bottom of the crust with a fork. Add pie weights (or beans or rice) and prebake the pie crust for 10-12 minutes.
  3. Reduce the oven temperature to 350°F and wait for oven to cool off.
  4. For the filling: In a small bowl, combine the chocolate and butter. Melt in the microwave in 30 second increments, stirring each time until the chocolate is melted and smooth. Set aside.
  5. In a large bowl, combine the dry ingredients: brown sugar, pumpkin pie spice, chili powder and cayenne pepper and stir to combine.
  6. Add the can of pumpkin & eggs and stir until combined.
  7. Slowly stir in the half and half, mixing until all ingredients are well blended.
  8. Separate out 1 ½ cups of the pumpkin filling and stir in the melted chocolate to create the chocolate layer.
  9. Pour each filling into the pie crust, alternating the layers to create a marbling effect.
  10. Since the edge of my crust were already browning, I lined the edges of my pan with tin foil for the entire time I baked my pie.
  11. Bake the pie for 45 minutes to 1 hour, keeping a close eye on the pie the last 15 minutes, the center of the pie should be set and not giggly.
  12. Cool pie completely and chill for 2 hours before serving.
  13. For the ganache: In a small bowl, combine the chocolate and heavy cream. Melt in the microwave in 30 second increments, stirring each time until the chocolate is melted and smooth. Drizzle the chocolate over the pie before serving.

Notes

Use your favorite pie crust recipe. Pay attention to the recipe instructions regarding lining the edges with tin foil. Since each oven varies, you know your oven best.
Recipe credit: Better Homes and Gardens 100 Best Pumpkin Recipes

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2 Responses
  1. Allison Ferraro

    This recipe sounds delicious! And that crust looks pretty good to me ; ) I wish that more people would follow your lead; homemade pie crust isn’t so hard to make, and it shouldn’t intimidate you from baking pies. Pretty pie crust comes with practice, but as long as it tastes good then it’s worth the effort!

    xx Allison
    alwayseatdessert.com

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