Ever since I saw this recipe in a magazine (Living the Country Life), I've been dying to try it. I thought it would be great for a little variation from the usual plain pumpkin pie. I tried it out yesterday so I would know before Thanksgiving got here whether or not I would make it then. I will be honest & say that when I first tried it warm from the oven, I was not that impressed. It was okay but not spectacular like I expected. So I wrapped it up and put it in the fridge. Today, I got it back out & tried a little sliver-D. Lishus! If you try this recipe, I strongly suggest you make it ahead of time & just serve it cold. Originally, this recipe involved making the crust too but I just used a refrigerated pie crust from the grocery store to save time. I will include the pie crust too, in case you want to make it yourself.
Pumpkin Chocolate Cheesecake Pie
1 Recipe Deep Dish Pie Pastry (or premade pie crust)
12 oz. cream cheese, softened
1/4 cup granulated sugar
1 egg, lightly beaten
3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces (I just used Nestle milk chocolate chips)
1 15 oz. can pumpkin
2/3 cup packed brown sugar
2 tsp pumpkin pie spice
4 eggs, lightly beaten
3/4 cup half and half or light cream (I used cream)
Chopped chocolate (optional)
Tools of the Trade
Step 1: Preheat oven to 450 degrees F. Prepare and roll out Deep Dish Pie Pastry. Transfer pastry to a 9 1/2 to 10 inch deep dish pie plate. Trim crust edge 1/2 inch beyond pie plate. Flute edge high. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 6 minutes more or until golden. Cool on wire rack. Reduce oven temperature to 375 degrees F.
Rolling pin is just for looks-I cheated on this step.
Step 3: In bowl combine pumpkin, brown sugar, and spice. Stir in 4 eggs. Gradually stir in half and half. Slowly pour pumpkin mixture on chocolate layer. To prevent overbrowning, cover pie edge with foil. (I skipped this too but it is a good idea).
Step 4: Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and refrigerate. Top with chopped chocolate. Serves 8.
Since I didn't make the crust, I didn't bake it at all separately. I just put the whole thing in the oven for @ 1 hour. If you notice the swirls in the top of my pie, that was not deliberate! I almost left out the cream. Sometimes, I can be a bit scatterbrained (aka ADD). It had already started baking & I had to take it back out and add the cream. I just delicately mixed it in with a spoon which created the swirls.
Deep Dish Pie Pastry
In medium bowl, stir together 1 1/2 cups all purpose flour and 1/4 tsp salt. Using pastry blender or two knives cut in 6 tbsp shortening until pieces are pea size. Sprinkle 1 tbsp cold water over part of flour mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat, using 1 tbsp water at a time, until all four is moistened (5 to 6 tbsp total). Form into ball. On lightly floured surface, flatten dough. Roll pastry from center edge into 13 inch circle.