Pumpkin Chocolate Pie

Votes: 1

Time: 2 hours.
Complexity: easily
Quantity: 15 cakes

This large chocolate pumpkin pie is an easy way to delight a crowd with a unique dessert. It's baked on a rectangular baking sheet and cut into individual squares for serving: one pie serves 15. Its base is a crust of crushed chocolate cookies pressed into a layer of chocolate ganache, topped with a thick layer of creamy pumpkin filling. Before serving, each slice of pie is topped with whipped cream and sprinkled with chocolate cookie crumbs. After baking, the pie needs a few hours to set in the refrigerator, so plan accordingly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1 package (250 g) of chocolate wafer cookies
0.5 cup granulated sugar
0.5 tsp salt
145 g unsalted butter, melted

Filling and topping

450 g dark chocolate, finely chopped
4 and 1/4 cups heavy cream
1 can (800 g) of canned pumpkin puree
0.5 cup granulated sugar
5 large eggs
1.5 teaspoons pumpkin pie spice
2 tsp vanilla extract
0.5 tsp salt
2 tablespoons powdered sugar
Crushed chocolate wafer cookies, for topping

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: wafer cookies, dark chocolate, eggs, cream, pumpkin puree

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Combine the cookies, granulated sugar, and salt in a food processor. Process until finely ground, then add the melted butter and pulse again until the mixture resembles wet sand. Transfer to a 10 x 17-inch baking sheet and press the mixture evenly into the bottom and up the sides. Bake until the crust is firm and crisp, about 12 minutes. Transfer to a wire rack and let cool completely.

Prepare the filling:

Place the chocolate in a large bowl. In a small saucepan, heat 1 cup heavy cream over medium heat until steaming. Pour the cream over the chocolate and let it sit until most of the chocolate has melted, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the surface of the cord and let it set for about 10 minutes.
Meanwhile, in a large bowl, combine 2 1/2 cups heavy cream, pumpkin puree, granulated sugar, eggs, pie spice, vanilla extract, and salt. Strain through a fine sieve into a separate bowl and pour over the chocolate layer.
Bake until the pumpkin filling is set around the edges and slightly set in the center, about 25 minutes. Transfer to a wire rack and let cool for 20 minutes, then refrigerate until completely set, at least 2 hours.
Prepare the topping:

In a large bowl, beat the remaining 3/4 cup heavy cream with the powdered sugar using a mixer on medium-high speed until stiff peaks form. Cut the cake into 15 squares. Spoon a little whipped cream onto each square and top with crushed chocolate cookies.