Chocolate Pumpkin Pie

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie



A chocolatey and more mildly sweet version of a classic.

Yield: 2 – 9” pie

Time: 1 hour 15 minutes

  • 00 1 Store bought or homemade pie crust
  • 00 1 ¾ c Pumpkin puree
  • 00 3 Eggs
  • 00 ¾ c. Heavy Cream
  • 00 ½ c. Milk
  • 00 ¾ c. Brown Sugar
  • 00 1 Tb. Cornstarch
  • 00 1 t. Cinnamon
  • 00 2 t. Pumpkin pie spice
  • 00 ½ t. Salt
  • 00 ½ c. Lekkco
  • 00 Preheat the oven to 375F and prepare the pie crust as stated on the instructions then set aside.
  • 01 In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, milk, and brown sugar.
  • 02 Add the cornstarch, cinnamon, pumpkin spice, and salt and whisk until combined, making sure to scrape the bowl.
  • 03 Pour half the mixture into another bowl and whisk the Lekkco into that half. Alternate pouring the Lekkco fillin g and the regular filling to create a ripple design.
  • 04 Bake for 50 - 55 minutes, the filling will still be jiggly. Let cool until the filling sets, serve and enjoy! Do not leave at room temperature for more than 2 hours.

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