Mexican chocolate pumpkin pie: a spicier and richer version of the classic fall favorite.
Paddy and I are both big fans of spicy chocolate, and I wanted to shake things up a bit for Thanksgiving this year. I found this recipe for Mexican Chocolate Pumpkin Pie in Better Homes and Gardens magazine, and decided to try it out. I changed it up a bit, using pre-made chocolate cookie pie crusts, dividing the recipe into two (the cookie pie crusts were pretty shallow) and tripling the chocolate ganache recipe. It turned out fantastic and our families loved it.
Better Homes and Gardens Mexican Chocolate Pumpkin Pie Recipe:
- 1 recipe Baked Piecrust (I subbed out a pre-made chocolate cookie crust
- 1 3.1 ounce disc Mexican chocolate or 3 ounces semi-sweet chocolate, chopped plus 1 tsp. cinnamon
- 2 tablespoons butter
- 3/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon mild chili powder
- 1/8 teaspoon cayenne pepper
- 1 15 ounce can pumpkin
- 4 eggs, lightly beaten
- 1 cup half-and-half or light cream
- 1 recipe Chocolate Ganache*
- Grated chocolate (optional)
- Chili powder (optional)
- Prepare Baked Pastry Shell; set aside. Preheat oven to 350 degrees F. In a small saucepan heat the chocolate, cinnamon and butter over medium-low heat, stirring constantly, just until melted; set aside to cool. In a large bowl combine the brown sugar, pumpkin pie spice, salt, 1/4 teaspoon chili powder, and cayenne. Stir in the pumpkin and eggs until combined. Gradually stir in half-and-half until combined.
- Stir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture. Pour chocolate mixture into baked pastry shell. Gently pour remaining pumpkin mixture over the chocolate layer. If necessary, cover edges of pie with foil to prevent overbrowning. Bake for 60 minutes or until edges are puffed and center appears set. Cool on a wire rack. Chill within 2 hours. Serve with Chocolate Ganache. Sprinkle with grated chocolate and chili powder, if desired.
CHOCOLATE GANACHE: (I tripled this recipe to make enough for two pie toppings)
Chop 3 ounces semi-sweet chocolate and place in a small bowl. Heat 1/4 cup whipping cream to a simmer and pour over chopped chocolate. Let stand 5 minutes. Stir until smooth. Immediately spoon over center of cooled pie.
The Mexican chocolate I used I found at the little Mexican tienda across the street from our house. We live in a pretty culturally diverse neighborhood, so it was pretty easy to find. If you don’t have any Mexican grocery/variety stores in your area, you could try using regular chocolate and adding in cinnamon and cayenne, but it probably won’t turn out entirely the same.
The chocolate comes in disks inside the package. The recipe called for one disk.
The filling wasn’t so different from a regular pumpkin pie, aside from mixing part of the pumpkin filling with the Mexican chocolate for the bottom layer, and adding a few extra spices. It was pretty easy.
The pies came out the consistency of a regular pumpkin pie, and when they were cool I made the chocolate ganache and poured it over the tops. Once the ganache was cool, I grated part of a chili chocolate bar and sprinkled it on top. I used the local Seattle Theo Chocolate chili bar.
Paddy says he expects Mexican chocolate pumpkin pie every Thanksgiving now. I will try to accommodate, but I do love trying a new recipe every year!