The girl requested I make one of the most complex pies in my repertoire for Thanksgiving. The Triple Layer Chocolate Pumpkin pie is not terribly hard to make, it just takes a lot of time and patience, because the layers require stages. First, I made the crust, using the Pioneer Woman’s Perfect Pie Crust recipe.
I used my brand-new pie plate, a gift from my sister for my birthday, the Emile Henry Auberge Pie Dish from Williams Sonoma.
There are three layers to the pie; a straight-up pumpkin pie layer with pumpkin, sugar and eggs, a chocolate layer and a sweetened sour cream top layer. You make the pumpkin mixture, separate out half, then blend melted unsweetened chocolate and butter with the pumpkin. The first layer is the chocolate layer which must be baked and cooled before the pumpkin layer can be added.
See that little dot of chocolate on the crust? Yeah. Whoops. Let a kid lick the spoon and she’ll love you forever.
This time I added a layer of finely chopped pecans between the chocolate and the pumpkin layers. I’m wacky like that.
Next, add the pumpkin layer and bake again. You’re almost done!
On the stovetop, you’ll warm sour cream and sugar till it’s thinned and a bit runny.
I like to gently glop the last layer onto the top, and swirl it around till it looks pretty.
Now comes the hardest part — you have to refrigerate this pie at least three hours before you can eat it. Better yet, make the pie the day before (because let’s face it, it takes about a day to make anyway!)
We like this pie for it’s gorgeous layered profile. Please excuse my husband’s finger in this photo. He’s such a ham, he had to sneak into this post somehow.
If you want a really impressive pie to make for the holidays, give this one a shot. It’s a rich, delicious beautiful pie.
Triple Layer Chocolate Pumpkin Pie
2 Tbsp. unsalted butter
4 oz. finely chopped unsweetened chocolate
1 cup pumpkin (canned is fine)
2 eggs at room temperature
1 cup sugar
3 teaspoons pumpkin pie spice
1 cup full fat sour cream
1/2 cup sugar
Prepare the crust, and pre-bake for 15 min. at 350 degrees.Â Melt chocolate and butter together at low temperature on the stovetop, stirring constantly. Blend pumpkin, sugar and eggs on medium speed using a stand mixer until thoroughly combined. Put half the pumpkin mixture in a separate bowl and mix in the chocolate until thoroughly blended. Pour the chocolate mixture into the pre-baked crust and bake at 350 for 20 minutes. Cool the chocolate layer for 15 minutes, then add the pumpkin layer (add an optional layer of finely chopped pecans to the chocolate layer before adding the pumpkin). Bake the pie with the pumpkin layer for 30 minutes at 350 or until the top is puffy, but not cracked. Meanwhile, warm the sour cream and sugar on the stove until it is runny and thin (a bit warmer than room temperature). Pour the sour cream layer onto the pumpkin layer when it comes out of the oven. Cool at least three hours before serving.