Ingredients
1 1/4 c. all-purpose flour
2 tsp. salt
1/2 tsp. sugar
1/2 c. unsalted butter
3 tbsp. ice cold water
3 oz. bittersweet chocolate
6 oz. semisweet chocolate
4 tbsp. unsalted butter
14 oz. can Pumpkin
12 oz. can evaporated milk
3/4 c. packed light-brown sugar
3 large eggs
1 tbsp. cornstarch
1 tsp. vanilla extract
3/4 tsp. ground cinnamon
3/4 tsp. ground ginger
1/4 tsp. nutmeg
1 pinch ground cloves
Preparation
Step 1For the Pie Crust: Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together. Add another sprinkle of water if too dry, but do not overmix.Step 2Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour.Step 3Preheat oven to 425 degrees F.Step 4Roll out dough on floured surface. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Cut a piece of parchment or nonstick foil to the size of the pie, and use to line pie crust. Fill with pie weights, and bake until golden, about 15 minutes.Step 5Reduce heat to 325 degrees F.Step 6For the Pie Filling: In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.Step 7In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet. Bake at 325 degrees F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.
Tune into ABC’s The Chew for more recipes and ideas from Michael Symon as well as Mario Batali, Carla Hall, Clinton Kelly and Daphne Oz.
