It’s not Thanksgiving at our house if there aren’t at least four or five pumpkin pies covering the dessert counter. They’re a non-negotiable part of the holiday. This year, I’m riffing on the classic while keeping tradition intact. In these cute minis, Pumpkin Pie meets chocolatey Black Bottom Pie for a surprisingly delicious take on the seasonal favorite. Our beloved classic will always stay, but these fun little pies might just be the new hit of the holiday dessert table.
INGREDIENTS:
1 refrigerated or homemade pie crust
(1) 4 ounce semi-sweet chocolate baking bar, chopped fine
½ cup heavy whipping cream
1 ¼ cup pumpkin puree
¾ cup sugar
½ teaspoon salt
¼ teaspoon ground ginger
1 teaspoon cinnamon
1 teaspoon flour
2 eggs, slightly beaten
1 cup evaporated milk
2 tablespoons water
½ teaspoon vanilla
Makes 4, 1-2 servings each
DIRECTIONS:
Preheat oven to 400º.
Divide dough into 4 even pieces. On a floured surface, roll out each into an 8” round. Press into four 5” round mini pie dishes.
Place chocolate in a small bowl. In a saucepan over medium heat, heat cream until simmering, or 205º. Don’t allow it to boil. Pour over chocolate.
Stir to melt. Divide evenly into each pie shell- about ¼ cup each. Allow to cool.
Meanwhile, in a medium bowl, whisk together pumpkin, sugar, salt, spices, and flour. Add eggs and blend. Mix in remaining ingredients. Pour ¾ cup of the batter over chocolate layer in each dish.
Place on a rimmed baking sheet. Bake 30-35 minutes* until tops are set and a toothpick inserted in the center comes out clean. Gently place a sheet of foil over the pies if crusts begin to brown too much.
Top with a dollop of whipped cream just before serving.
"Pumpkin pie is a non-negotiable part of the Thanksgiving holiday."