Pumpkin Pie with Dark Chocolate Frosting Recipe

This pumpkin pie recipe has the perfect amount of spice and is decorated with dark chocolate frosting!

How To Make Pumpkin Pie with Dark Chocolate Frosting

  • 1 1/2 cup pumpkin puree (canned or fresh)
  • 3/4 cup honey
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 eggs (separate whites from yolks)
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • dash ground nutmeg
  • 1/8 tsp allspice
  • 1 pre-made 9-inch pie crust or 6-12 mini tart crusts
  • chocolate frosting for decoration (optional)
  1. In a large mixing bowl, mix the heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg, and allspice. Crack the eggs and separate yolks from whites.

  2. Beat the yolks, add them to the batter, and mix. Beat the egg whites separately until they turn bubbly and stiff. Then fold them into the pumpkin pie mixture.

  3. Preheat your oven to 350 degrees Fahrenheit. Pour the pie mixture into the pre-made crust or the 6-12 mini tart crusts. Fill the crust/s with enough of the pie mixture. Afterward, bake in the preheated oven for 45-50 minutes. Then let the crust/s cool and glaze them with dark chocolate frosting.

  4. Once your pie is done cooling, grab a fork and enjoy your pumpkin pie!

How To Make Pumpkin Pie with Dark Chocolate Frosting

0 from 0 votes
Preparation: 5 mins
Cooking: 1 hr 2 mins
Total: 1 hr 7 mins
Serves:

Ingredients

  • 1 1/2 cup pumpkin puree canned or fresh
  • 3/4 cup honey
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 eggs separate whites from yolks
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • dash ground nutmeg
  • 1/8 tsp allspice
  • 1 pre-made 9-inch pie crust or 6-12 mini tart crusts
  • chocolate frosting for decoration optional

Instructions

  1. In a large mixing bowl, mix the heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg, and allspice. Crack the eggs and separate yolks from whites.

  2. Beat the yolks, add them to the batter, and mix. Beat the egg whites separately until they turn bubbly and stiff. Then fold them into the pumpkin pie mixture.

  3. Preheat your oven to 350 degrees Fahrenheit. Pour the pie mixture into the pre-made crust or the 6-12 mini tart crusts. Fill the crust/s with enough of the pie mixture. Afterward, bake in the preheated oven for 45-50 minutes. Then let the crust/s cool and glaze them with dark chocolate frosting.

  4. Once your pie is done cooling, grab a fork and enjoy your pumpkin pie!

Nutrition

  • Calcium: 32mg
  • Calories: 139kcal
  • Carbohydrates: 21g
  • Cholesterol: 46mg
  • Fat: 6g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 105mg
  • Protein: 2g
  • Saturated Fat: 4g
  • Sodium: 73mg
  • Sugar: 19g
  • Vitamin A: 5011IU
  • Vitamin C: 1mg
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