Pumpkin-Chocolate Cream Pie

Total Time:
12 hr 20 min
Prep:
10 min
Inactive:
12 hr
Cook:
10 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 3 eggs
  • 1/4 cup light brown sugar, packed
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • 2 cups heavy cream, divided
  • 1 (15-ounce) can pumpkin puree
  • 2 (9-ounce) packages chocolate wafer cookies
  • 16 ounces mascarpone cheese
  • 1 tablespoon sugar
  • 1/2 cup toasted pumpkin seeds, no shells, roughly chopped
Directions
  • In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.

  • Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.

  • Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.

  • Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.

  • Cook's Note: Use all of the cookies, even the broken bits. The cookies will meld into the cream as the pie sets, so you don't have to worry about using whole ones.

  • Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

  • Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.


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