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Triple Chocolate Pumpkin Pie

 
One serving costs about $1.24

$1.24 per serving

9 people like this recipe

9 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 thanksgiving
spoonacular Score:37%

Spoonacular Score: 37%

 

Triple Chocolate Pumpkin Pie requires about about 45 minutes from start to finish. This recipe serves 12 and costs $1.24 per serving. One serving contains 417 calories, 7g of protein, and 23g of fat. It is perfect for Thanksgiving. 9 people were impressed by this recipe. It is brought to you by Foodista. If you have semisweet chocolate, vanillan extract, light-brown sugar, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 34%. This score is not so outstanding. Try Triple-Chocolate Pumpkin Pie, Triple-chocolate Pumpkin Pie, and Triple Chocolate Pumpkin Pie for similar recipes.

Ice Wine, Moscato, and Vin Santo are great choices for Pumpkin Pie. Vin santo is typically sweet with notes of baking spices and nuts, so it pairs really well with pumpkin spiced desserts. A good sparkling Moscato would work too, and if you feel like splurging, an ice wine. You could try Nacina Riesling Ice Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 40 dollars per bottle.

Nacina Riesling Ice Wine

Nacina, Wein der Eisbox, made from Tondre' Vineyards late harvest Riesling and frozen post harvest is our tech savvy answer to global warming. This "ice wine" is as incredible as any we've tasted. Brisk acidity, ripe Auslesen flavors, and low alcohol makes this a perfect desert wine.

» Get this wine on Amazon.com

Ingredients

Servings:
2 cups
2 cups graham cracker crumbs
graham cracker crumbs
6 Tbsps
6 Tbsps unsalted butter
unsalted butter
1 Tbsp
1 Tbsp granulated sugar
granulated sugar
2 Tbsps
2 Tbsps light-brown sugar
light-brown sugar
0.5 tsps
0.5 tsps coarse salt
coarse salt
0.5 tsps
0.5 tsps ground cinnamon
ground cinnamon
3 ounces
3 ounces bittersweet chocolate
bittersweet chocolate
6 ounces
6 ounces semisweet chocolate
semisweet chocolate
4 Tbsps
4 Tbsps unsalted butter
unsalted butter
15 ounces
15 ounces canned solid pack pumpkin
canned solid pack pumpkin
12 ounces
12 ounces canned evaporated milk
canned evaporated milk
0.75 cup
0.75 cup light-brown sugar
light-brown sugar
3 large
3 large eggs
eggs
1 Tbsp
1 Tbsp cornstarch
cornstarch
1 tsp
1 tsp vanilla extract
vanilla extract
1.5 tsps
1.5 tsps coarse salt
coarse salt
0.75 tsps
0.75 tsps ground cinnamon
ground cinnamon
0.75 tsps
0.75 tsps ground ginger
ground ginger
0.25 tsps
0.25 tsps ground nutmeg
ground nutmeg
1 cloves
1 cloves ground cloves
ground cloves
1 ounce
1 ounce milk chocolate
milk chocolate
2 cups graham cracker crumbs
2 cups
graham cracker crumbs
6 Tbsps unsalted butter
6 Tbsps
unsalted butter
1 Tbsp granulated sugar
1 Tbsp
granulated sugar
2 Tbsps light-brown sugar
2 Tbsps
light-brown sugar
0.5 tsps coarse salt
0.5 tsps
coarse salt
0.5 tsps ground cinnamon
0.5 tsps
ground cinnamon
3 ounces bittersweet chocolate
3 ounces
bittersweet chocolate
6 ounces semisweet chocolate
6 ounces
semisweet chocolate
4 Tbsps unsalted butter
4 Tbsps
unsalted butter
15 ounces canned solid pack pumpkin
15 ounces
canned solid pack pumpkin
12 ounces canned evaporated milk
12 ounces
canned evaporated milk
0.75 cup light-brown sugar
0.75 cup
light-brown sugar
3 large eggs
3 large
eggs
1 Tbsp cornstarch
1 Tbsp
cornstarch
1 tsp vanilla extract
1 tsp
vanilla extract
1.5 tsps coarse salt
1.5 tsps
coarse salt
0.75 tsps ground cinnamon
0.75 tsps
ground cinnamon
0.75 tsps ground ginger
0.75 tsps
ground ginger
0.25 tsps ground nutmeg
0.25 tsps
ground nutmeg
1 cloves ground cloves
1 cloves
ground cloves
1 ounce milk chocolate
1 ounce
milk chocolate

Equipment

baking sheet
baking sheet
wire rack
wire rack
oven
oven
pie form
pie form
whisk
whisk
bowl
bowl
pot
pot
baking sheet
baking sheet
wire rack
wire rack
oven
oven
pie form
pie form
whisk
whisk
bowl
bowl
pot
pot


Instructions

Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.23
Ingredient
2 cups graham cracker crumbs
6 tablespoons unsalted butter
1 tablespoon granulated sugar
2 tablespoons light-brown sugar
½ teaspoons ground cinnamon
3 ounces bittersweet chocolate
6 ounces semisweet chocolate
4 tablespoons unsalted butter
15 ounces canned solid pack pumpkin
12 ounces canned evaporated milk
¾ cups light-brown sugar
3 larges eggs
1 tablespoon cornstarch
1 teaspoon vanilla extract
¾ teaspoons ground cinnamon
¾ teaspoons ground ginger
¼ teaspoons ground nutmeg
1 clove ground cloves
1 ounce milk chocolate
Price
$1.86
$0.72
$0.02
$0.08
$0.04
$1.91
$3.83
$0.48
$2.43
$0.81
$0.53
$0.82
$0.03
$0.30
$0.06
$0.18
$0.04
$0.18
$0.46
$14.77

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you're following a gluten-free diet, be sure to find a gluten-free brand of graham crackers.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • To make baked goods lighter and sneak in some extra nutrition, you can swap half the butter or oil (sometimes even all of it!) with an equal amount of unsweetened applesauce.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • get more cooking tips

Green Tips

  • Choose free range or organic eggs whenever possible! Even though they are more expensive, eggs are generally cheap to begin with, and eggs from cage-free chickens are worth the extra cost.

Disclaimer

Nutritional Information

Quickview
414k Calories
6g Protein
23g Total Fat
46g Carbs
5% Health Score
Limit These
Calories
414k
21%

Fat
23g
36%

  Saturated Fat
13g
82%

Carbohydrates
46g
15%

  Sugar
32g
36%

Cholesterol
81mg
27%

Sodium
538mg
23%

Caffeine
19mg
7%

Get Enough Of These
Protein
6g
13%

Vitamin A
5953IU
119%

Manganese
0.49mg
25%

Phosphorus
185mg
19%

Copper
0.35mg
17%

Magnesium
67mg
17%

Iron
2mg
16%

Fiber
3g
14%

Calcium
134mg
13%

Vitamin B2
0.22mg
13%

Potassium
356mg
10%

Selenium
6µg
10%

Zinc
1mg
9%

Vitamin K
8µg
8%

Vitamin E
0.97mg
6%

Vitamin B5
0.62mg
6%

Folate
19µg
5%

Vitamin B3
0.96mg
5%

Vitamin B1
0.07mg
4%

Vitamin B6
0.09mg
4%

Vitamin B12
0.21µg
4%

Vitamin D
0.45µg
3%

Vitamin C
2mg
2%

covered percent of daily need

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