Triple-Layer Chocolate Pumpkin Pie

I slightly adapted this recipe from a Family Fun recipe. It was rather complicated and time consuming but it was delicious (especially the day after)!

Refrigerated pie crust
2 tablespoons unsalted butter
4 ounces semisweet chocolate, coarsely chopped
12 ounces cream cheese, softened
1 1/2 cups sugar, divided
2 large eggs
1 can pumpkin (NOT pumpkin pie filling)
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup sour cream

Prebake the pie shell and then reduce oven temperature to 350 degrees.
Melt the butter and chocolate in the microwave; whisk until smooth.
In large mixing bowl, beat the cream cheese, gradually adding 1 1/4 cups sugar. Beat in the eggs, one at a time. Next, blend in the pumpkin, vanilla, spices, and salt until the filling is evenly combined.
Pour slightly less than half of the filling into a separate bowl and stir in the melted chocolate until evenly blended. Pour the chocolate filling into the pie shell and gently shake the pan to settle the filling. Bake the pie for 20 minutes. Let cool on a wire rack for 15 minutes.
Carefully ladle the remaining plain pumpkin filling over the chocolate layer and shake the pan to settle the filling. Return the pie to the oven and bake for 35-40 minutes. When done, the filling around the perimeter will have puffed somewhat, but not so much that it develops large cracks. Place the pie on the cooling rack until the filling levels, about 30-45 minutes.
Combine the sour cream and remaining 1/4 cup of sugar in a small saucepan. Stir the mixture over low heat for about 2 minutes, until it is fairly thin and slightly warm. Carefully pour it over the last layer and tilt the pan to evenly distribute the topping. Cool the pie thoroughly, then cover it with loosely tented foil and chill for at least 4 hours before serving.

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