Chocolate Top Pumpkin Pie Recipe

Name: Chocolate Top Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: prepared pie crust (9-inch); 3/4 c. sugar; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1/2 tsp. ground ginger; 1/4 tsp. ground cloves; 2 large eggs; 1 (15 oz.) can pumpkin; 1 (12 oz.) can evaporated milk; 1 pkg. Ghirardelli chocolate

Servings: persons

prepared pie crust (9-inch)
3/4 c. sugar
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2 large eggs
1 (15 oz.) can pumpkin
1 (12 oz.) can evaporated milk
1 pkg. Ghirardelli chocolate

1
Mix sugar, salt, cinnamon, ginger and cloves in a small bowl. Beat eggs in a large bowl.
2
Stir in pumpkin and sugar spice mixture.
3
Gradually stir in evaporated milk.
4
Pour into pie shell. Bake in a preheated 425u00b0 oven for 15 minutes.
5
Reduce temperature to 350u00b0.
6
Bake 40 to 50 minutes or until knife inserted near center comes out clean.
7
Cool for 2 hours.
8
In a double boiler, melt Ghirardelli chocolate until smooth and completely melted.
9
Pour melted chocolate over the top of pie and smooth to edges of crust with a spatula.
10
Let chocolate harden.
11
Serve with whipped topping. Refrigerate remaining pie.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: prepared pie crust (9-inch), 3/4 c. sugar, 1/2 tsp. salt, 1 tsp. ground cinnamon, and more.

Yes, Chocolate Top 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.

Chocolate Top Pumpkin Pie

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