chocolate swirl pumpkin pie
If you have about 2 hours and 20 minutes to spend in the kitchen, chocolate swirl pumpkin pie might be an amazing lacto ovo vegetarian recipe to try. One portion of this dish contains approximately 9g of protein, 21g of fat, and a total of 421 calories. This recipe serves 8. For $2.05 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. It is brought to you by Healthy Seasonal Recipes. 1099 people were glad they tried this recipe. Head to the store and pick up eggs, unsalted butter, canolan oil, and a few other things to make it today. Thanksgiving will be even more special with this recipe. With a spoonacular score of 76%, this dish is solid. If you like this recipe, take a look at these similar recipes: Pumpkin Chocolate Swirl Pie, Pumpkin Brownie Swirl Pie, and Nutella Swirl Pumpkin Pie.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 120 minutes
Ingredients:
1 tablespoon maple sugar or brown sugar
1 14 ½ ounce can pumpkin puree
2 tablespoons avocado oil or organic canola oil
4 large eggs, divided
½ cup all-purpose flour, plus more for dusting
½ cup half and half
3 to 5 tablespoons ice water
1 cup dark maple syrup
2 teaspoons pumpkin pie spice
¼ teaspoon salt
4 tablespoons cold unsalted butter, cut into chunks
4 ounces unsweetened chocolate, chopped
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 cups whole-wheat pastry flour
Equipment:
food processor
oven
sauce pan
whisk
knife
Cooking instruction summary:
Make crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on 3 tablespoons ice water. Process until the mixture just comes together. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still wont come together, add up to 2 more tablespoons water. Form dough into a disk, wrap in plastic and refrigerate until firm and chilled, at least 1 hour. Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F. Roll dough out to a circle, about 14-inches across. Transfer to a 9-inch pie plate and crimp edges. Chill crust while you prepare filling. Make Filling: Melt chocolate and butter in a small saucepan over low heat, stirring constantly. Remove from the heat and whisk in cup maple syrup. Whisk in 1 egg. Whisk in cocoa powder. Set aside. Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining cup maple syrup and the remaining 3 eggs. Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it. Pour 2/3 of the remaining pumpkin mixture into the pie crust. Pour the chocolate mixture on top. Dot with the remaining pumpkin mixture. Run a knife through the layers to swirl. Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F. Continue baking until the crust is browned and the filling no longer wiggles when the pie is jiggled, 25 to 30 minutes longer. Cool completely before slicing. Store in the refrigerator.
Step by step:
1. Make crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor.
2. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on 3 tablespoons ice water. Process until the mixture just comes together. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still wont come together, add up to 2 more tablespoons water. Form dough into a disk, wrap in plastic and refrigerate until firm and chilled, at least 1 hour. Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F.
3. Roll dough out to a circle, about 14-inches across.
4. Transfer to a 9-inch pie plate and crimp edges. Chill crust while you prepare filling. Make Filling: Melt chocolate and butter in a small saucepan over low heat, stirring constantly.
5. Remove from the heat and whisk in cup maple syrup.
6. Whisk in 1 egg.
7. Whisk in cocoa powder. Set aside.
8. Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining cup maple syrup and the remaining 3 eggs.
9. Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it.
10. Pour 2/3 of the remaining pumpkin mixture into the pie crust.
11. Pour the chocolate mixture on top. Dot with the remaining pumpkin mixture. Run a knife through the layers to swirl.
12. Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F. Continue baking until the crust is browned and the filling no longer wiggles when the pie is jiggled, 25 to 30 minutes longer. Cool completely before slicing. Store in the refrigerator.
Nutrition Information:
covered percent of daily need
