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Chocolate Pumpkin Pie Recipe


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     Chocolate Pumpkin Pie

Category   Desserts - Breads
Sub Category   None

9 ounces chocolate wafers (Nabisco Famous Wafers)
1/4 cup sugar
1 teaspoon kosher salt
1/2 cup melted butter
1 15 ounce can pumpkin puree
1 cup white sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
2 eggs
1 cup heavy cream plus 2 tablespoons
2 tablespoons dark coca powder

Preheat the oven to 350F. Place a 9 inch pie plat on a sheet pan.
In the bowl of a food processor, pulse together the chocolate cookies, sugar, and salt until you have a fine crumb. Add the melted butter and pulse until the crumbs come together. Transfer to a 9 inch pie pan. Press the crumbs down to make a packed down pie shell.
In the food processor, combine the ingredients for the filling and pulse until well combined. Reserve one cup of the pumpkin filling in a small bowl. Pour the rest of filling into the chocolate cookie crust. Add 2 tablespoons of the cocoa powder to the one cup of pumpkin pie filling and mix well to combine. Drop the remaining one cup of chocolate pie filling in large blobs in different places on the pie. Use a wooden skewer to gently drag the chocolate through the pumpkin, making a swirling effect with the batter.
Bake the pie for about 50 minutes. It will still seem slightly wiggly in the center, but will set up completely as it cools. Slice and serve with fresh whipped cream (or whipped cream with bourbon).

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