Chocolate "Chumpkin" Pumpkin Pie – a delicious recipe with flour, Cream Cheese, butter, pumpkin, condensed milk, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Use pulsing action to process flour, cream cheese and butter in food processer until mixture is well blended and pulls away from side of container.
2
Shape dough into ball; flatten slightly.
3
Wrap tightly with plastic wrap.
4
Refrigerate 1 hour.
5
Heat oven to 425 degrees F. Mix all remaining ingredients except chocolate syrup in large bowl until blended.
6
Roll out dough to 13-inch round on lightly floured surface.
7
Use to line 9-inch tart pan with removable bottom; trim edge of pastry.
8
Fill crust with pumpkin mixture.
9
Bake 40 to 45 min.
10
or until knife inserted in centre comes out clean, reducing oven temperature to 350 degrees F after 15 min.
11
Cool completely.
12
Run knife around pie to loosen from rim of pan; remove rim.
13
Drizzle chocolate syrup over pie just before serving.
575
kcal
Calories
44
g
Fat
31
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1-1/2 cups flour, 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened, 1/2 cup butter, softened, 1 can (796 mL) pumpkin, and more.
Yes, Chocolate "Chumpkin" Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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