Triple Layer Pumpkin Chocolate Pie
  • DEEP DISH GRAHAM CRACKER CRUST (homemade or store bought)
  • 2 Tablespoons UNSALTED BUTTER
  • 4 oz. SEMISWEET CHOCOLATE, chopped
  • 12 oz. REGULAR (FULL-FAT) CREAM CHEESE, softened
  • 1½ cups SUGAR
  • 2 EGGS
  • ½ teaspoon VANILLA EXTRACT
  • ¼ teaspoon GROUND CINNAMON
  • ¼ teaspoon GROUND NUTMEG
  • ¼ teaspoon GROUND CLOVES
  • ¼ teaspoon SALT
  1. Preheat oven to 350 degrees.
  2. Use a double boiler or a bowl set over a pan of simmer water. Melt butter and add the chocolate. Whisk until smooth. Set aside to cool.
  3. Beat cream cheese in a large mixing bowl. Add 1¼ cups of sugar a little at a time, then add eggs. Lastly add in pumpkin, vanilla, spices and salt. Mix well. Pour half of the pumpkin mixture into another bowl. Stir in the cooled chocolate. And pour into pie crust.
  4. Place in the oven and bake for 20 minutes. Remove to cool on a wire rack for 15 minutes.
  5. Gently layer remaining pumpkin mixture over chocolate layer. Level the filling by shaking the pan. Return to the oven for 35 to 40 minutes.
  6. Cool on a wire rack for 30 to 45 minutes. Heat sour cream and ¼ cup sugar in a small saucepan over low heat until just warm. Pour over the top of the pie and spread carefully with a small offset spatula.
  7. When completely cool, loosely tent with foil and chill for at least 3 hours.
Recipe by Crumbs and Chaos at