It’s the best week of the year: Thanksgiving week!
Short week, long weekend and more pie than you know what to do with. JK. We’re obvi going to eat it.
What dish are you in charge of at your Thanksgiving dinner this year? The BF and I are heading to both of our families this year so I’m on the hook for six (!) pies. Seven if you count our post turkey day friendsgiving. Good thing I find pie making pretty therapeutic. (Except when I burnt the butter twice today…)
My turkey day pie marathon has officially kicked off for our annual “MergeGiving” at the office tomorrow. (Merge = our agency’s name).
Rather than make my usual pumpkin pie recipe that my coworkers have all tried, I decided to shake it up.
Which brings me to this Pumpkin Chocolate Swirl Pie. I used my go-to brown butter pumpkin pie recipe (don’t mess with something good!) with a few dollops of melted chocolate.
The chocolate swirls are a super easy addition to your pumpkin pie, and they really add some pizazz.
Plus it’s easy as 1, 2, 3…
1. Add the pumpkin filling:
2. Add chocolate dollops:
Excited to dig in tomorrow! Going to need the fuel as the pie marathon continues. I have some pretty pie crusts in the works this week—follow along on instagram to see if they turn out as pretty as they seem in my head 😂
Happy thanksgiving week, pie lovers!
Pumpkin Chocolate Swirl Pie
Swap for store-bought pie crust if you’re looking for a quick and easy route. Or make it homemade:
1 prepared single all-butter crust
Brown Butter Pumpkin Filling
6 tbsp unsalted butter
1 cup brown sugar
2 tbsp water
1/2 cup heavy cream
1/2 tsp vanilla extract
2 large eggs
2 large egg yolks
1/2 tsp kosher salt
1 2/3 cups pumpkin puree
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/4 tsp ground ginger
pinch ground cloves
1 tsp molasses
2 tsp fresh lemon juice
2/3 cup whole milk
1/3 cup carrot juice
1 tbsp heavy cream
3 tbsp semi-sweet chocolate chips
Optional: Whipped cream for serving
Make the crust: Roll out your prepared double pie crust, arrange in pie pan, and refrigerate for 15 minutes. Then pre-bake (or “blind bake”) your crust.
Make the butterscotch: In a heavy-bottomed skillet, melt the butter over medium-low heat. Continue to cook; the butter will foam and then begin to turn golden, then nut brown; whisk occasionally. Keep a close eye to avoid burning! When the butter is nut brown, immediately add the brown sugar, whisk and then carefully add the water to loosen.
Bring the mixture to a boil and continue simmering until the mixture smells caramelized and starts to darken. If you have a candy thermometer, simmer until it reaches 225 degrees. Slowly add the heavy cream (the mixture will bubble rapidly) and whisk until smooth. Allow to cool for at least 10 minutes. Stir in vanilla extract.
Prep the filling: Position a rack in the center of the oven and preheat the oven to 350 degrees. Place the pre-baked pie shell on a rimmed baking sheet. In a separate bowl, lightly whisk the eggs and yolks together with the salt. Set aside.
In the bowl of a food processor fitted with the blade attachment, blend the pumpkin puree with the allspice, cinnamon, ginger, cloves, molasses, and lemon juice until smooth. With the machine running, stream the brown-butter butterscotch through the food processor’s feed tube and process until combined. Stream in the egg mixture, followed by the milk and carrot juice. Blend until smooth. Strain the filling through a fine-mesh sieve into a separate bowl, pressing through with a rubber scraper or spoon. Set aside
Melt the chocolate: Heat the chocolate chips in a microwave safe bowl until melted. Pour in the heavy cream and stir until smooth. Add 1/3 cup of your prepared pumpkin pie filling to the melted chocolate. Stir until smooth.
Make the swirls: Pour the pumpkin pie fill into your pre-baked pie crust. Be careful not to over fill since we still have chocolate to add! Aim for 1/2 inch between the filing and the edge of your crust. Drop small dollops of the melted chocolate mixture onto the top of the pie. Run a knife through the dollops to create a swirl effect. It might not look right at first, but just keep going. It looks pretty once it’s all swirled! Feel free to add more chocolate as you go to even it out too.
Once you’re all done, place the pie on your rimmed baking sheet. Bake on the middle rack of the oven for 45 to 55 minutes, rotating 180 degrees when the edges start to set 30 to 35 minutes through baking. The pie is finished when the edges are set and puffed slightly and the center is no longer liquid but still quite wobbly. Be careful not to over bake or the custard can separate; the filling will continue to cook and set after the pie is removed from the oven.
If you’re edges need some more browning, brush with an egg wash a few minutes before you remove the pie from the oven. (Egg wash = 1 egg, 1 tsp water and a pinch of salt).
Allow to cool completely on a wire rack, 2 to 3 hours. Serve slightly warm, at room temperature, or cool. Dollop with whipped cream as desired.