Pumpkin Pie with Chocolate Crust
Diana Yen is the cookbook author and food stylist behind The Jewels of New York. Below, she shows you how to use what’s in your pantry to jazz up some of your favorite Thanksgiving recipes that not only taste delicious, but they’re easy on your wallet, too. Tune in this week for more budget-friendly dishes!
Pumpkin Pie with Chocolate Crust. (Photo: Diana Yen)
Pumpkin Pie with Chocolate Crust
Makes 1 (10 inch) pie
Give the chocolate lovers in your life a treat by making this pumpkin pie. Sugar and cocoa are added to a basic pastry dough, giving an unexpected surprise to your pie.
For the chocolate pie crust:
2 cups all-purpose flour, plus more for dusting
3 tablespoons unsweetened cocoa powder
¼ cup granulated sugar
1 pinch salt
6 ounces unsalted butter, cold and cut into small cubes, plus more for greasing
½ cup brewed coffee, cold
For the filling:
¾ cup granulated sugar
1 teaspoon ground cinnamon, plus more for dusting
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
1 can (15 oz.) canned pumpkin
1 teaspoon vanilla extract
1 can (12 fl. oz.) evaporated milk
sweetened whipped cream (optional)
*Ingredients totaled to $5.68. Prices based on http://www.peapod.com location in Milwaukee. WI.
Make the chocolate pie crust:
Combine flour, cocoa powder, sugar, and salt in a large bowl; whisk to incorporate.
Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.
Add the cold coffee in thirds, stirring after each addition. Continue stirring until a soft dough has formed. Gather with your hands and knead, then form into a disk. Wrap in plastic and refrigerate for at least 45 minutes (or up to two days).
Remove dough from refrigerator and let rest for 5 minutes. Grease and flour a 10-inch tart pan. Roll dough on a floured surface and transfer to 10-inch tart pan. Press dough into pan, trimming crust overhang. Return to refrigerator to chill for 20 minutes before baking.
Make the filling:
Preheat oven to 350˚F.
Combine sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat eggs in large bowl. Stir in pumpkin, vanilla extract, and sugar-spice mixture. Gradually stir in evaporated milk.
Pour the filling into the prepared pie crust and bake for 50-60 minutes, until the center is set. Place the pie on a wire rack and cool to room temperature. Top pie with whipped cream if desired and dust with cinnamon before serving.
Sugar and cocoa are added to a basic pastry dough, giving an unexpected surprise to your pie. (Photo: Diana Yen)
More pies to devour this Thanksgiving:
No-Bake Pumpkin Chiffon Pie from ‘The Year of Cozy’
Maple Apple Crumb Pie from ‘Maple’
This Floral Fruit Gives Pumpkin Pie a Special Twist
