Prep Time::25 mins
Cook Time:: 1 hr
Total Time:: 1 hr 25 mins
Servings::10
Yield::1 9-inch pie
Ingredients
Chocolate and Pumpkin Layers:
1 (15 ounce) can pumpkin puree
3 large eggs, at room temperature
½ cup white sugar
2 tablespoons cornstarch
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
½ teaspoon salt
3 ounces semisweet chocolate (such as Baker's®), chopped
Pecan Pie Layer:
1 tablespoon unsalted butter, melted
¼ cup brown sugar
¼ cup dark corn syrup (such as Karo®)
1 large egg
1 teaspoon vanilla extract
¼ teaspoon salt
1 cup chopped pecans
1 (9 inch) deep-dish pie crust
24 pecan halves (optional)
Directions
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix pumpkin puree, eggs, sugar, cornstarch, vanilla extract, pumpkin pie spice, ginger, and salt in a large bowl until well combined. Set aside.
Place baking chocolate in a microwave-safe bowl. Microwave for 30 seconds, then stir. Continue to microwave chocolate at 30-second intervals until melted. Measure out 1 cup of pumpkin mixture and stir into chocolate mixture. Set aside.
Mix melted butter, brown sugar, dark corn syrup, egg, vanilla extract, and salt in a bowl until well combined. Stir in chopped pecans.
Place frozen pie crust on the baking sheet and pour in chocolate-pumpkin mixture. Carefully pour pumpkin mixture on top. Pour the pecan layer over the top. Arrange pecan halves around the outside perimeter of the pie.
Bake in the preheated oven until pie is set, 55 to 65 minutes.