Chocolate-Swirled Pumpkin Pie

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