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Ingredients
Scale
- 9-inch pie crust (store-bought or homemade)
- 15 oz (400g) canned pumpkin puree (or homemade)
- 3 large eggs
- 1/2 cup (125ml) heavy cream (double cream or whipping cream)
- 1/2 cup (100g) brown sugar
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/3 cup (80g) chopped Toblerone or any chocolate bar
Instructions
- Preheat your oven to 400°F (200°C) and roll out the pie crust.
- Transfer the crust to a pie dish and chill for 20 minutes.
- Blind bake the crust for 15 minutes, then reduce oven temperature to 350°F (180°C).
- Mix the eggs and brown sugar, then fold in pumpkin puree, heavy cream, and spices.
- Melt the chocolate and mix it with a portion of the pumpkin filling.
- Spread the pumpkin filling into the pie crust and swirl in the chocolate mixture.
- Bake for 40 minutes until set with a slight jiggle.
- Cool completely before serving.
Notes
Chill your pie crust for optimal flakiness.
Avoid overbaking to maintain a creamy texture.
Use high-quality chocolate for better flavor.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 15
- Sodium: 210
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 80