How To Make Chocolate Pumpkin Pudding Pie
Oozing with fall spices, this no-bake pumpkin pudding pie promises a dense and rich dessert filled with chocolaty pumpkin filling on top of a flaky crust.
Serves:
Ingredients
- ½cupwhite sugar
- ½cuplight brown sugar
- 2tbspcornstarch
- 1½tspkosher salt
- ¾tspground cinnamon
- ¾tsppumpkin pie spice
- 1pinchground cloves
- 15ozsolid pack pumpkin puree,(1 can)
- 12ozevaporated milk,(1 can)
- 4egg yolks
- 4ozbittersweet baking chocolate,finely minced
- 2tbspunsalted butter
- 2tspvanilla extract
- 1chocolate cookie crumb crust,(9-inch), prepared
- 2tbspsweetened whipped cream
Instructions
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Combine the sugar, light brown sugar, cornstarch, salt, cinnamon, pumpkin pie spice, and cloves in a large saucepan. Stir in the pumpkin, evaporated milk, and egg yolks until well combined.
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Heat a saucepan over medium heat and bring to a boil, stirring constantly for 8 to 9 minutes. Remove from heat and stir in chocolate pieces, butter, and vanilla extract for 1 to 2 minutes until butter and chocolate have melted and are well incorporated.
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Pour the filling into prepared crust, then chill in the refrigerator for at least 4 hours or until firm.
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Garnish with whipped cream, then serve and enjoy!
Nutrition
- Calories: 437.15kcal
- Fat: 22.93g
- Saturated Fat: 11.93g
- Trans Fat: 0.12g
- Monounsaturated Fat: 7.80g
- Polyunsaturated Fat: 1.67g
- Carbohydrates: 51.23g
- Fiber: 4.59g
- Sugar: 27.67g
- Protein: 7.52g
- Cholesterol: 93.87mg
- Sodium: 405.90mg
- Calcium: 163.86mg
- Potassium: 402.43mg
- Iron: 3.90mg
- Vitamin A: 492.59µg
- Vitamin C: 3.09mg
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