Chocolate-Swirled Pumpkin Pie

Chocolate-Swirled Pumpkin Pie
Photo by Frances Janisch

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

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