Chocolate-Swirled Pumpkin Pie

Ingredients

• 1 15-ounce can pumpkin puree
• 0.75 cup(s) sugar
• 4 large eggs
• All-Butter Pie Dough
• 3 ounce(s) bittersweet chocolate
• 1 tablespoon(s) cornstarch
• 0.25 teaspoon(s) cloves
• + 3 more ingredients
• • 0.5 cup(s) heavy cream
  • pinch(s) of salt
  • 2 teaspoon(s) cinnamon

Preheat the oven to 350°. On a lightly floured surface, roll out the dough to a 13-inch round a scant 1/4 inch thick. Fit the dough into a 9-inch glass pie plate. Trim the edge to 3/4 inch; fold the dough under itself and crimp decoratively. Refrigerate the pie shell for 10 minutes. Line the pie ...

View full recipe at Food & Wine