Pumpkin Cream Pie in a Chocolate Crust

3.7

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Cookbook author Melissa Clark likes pumpkin pie, but she likes making it in new and unexpected ways. Here she bakes a silky pumpkin custard in a crispy chocolate cookie crust, then dollops the pie with a tangy crème fraîche topping. Slideshow: More Pie and Tart Recipes

By

Melissa Clark

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Pumpkin Cream Pie in a Chocolate Crust — Pumpkin pie is not just for Thanksgiving. This silky pumpkin custard is baked in a crispy chocolate cookie crust, then topped with a dollop of tangy crème fraîche topping. Photo: © John Kernick

Active Time:

30 mins

Total Time:

2 hrs 15 mins

Yield:

8 to 10

Cook Mode (Keep screen awake)

Ingredients

8 ounces chocolate wafer cookies (33 cookies)
1 stick unsalted butter (melted)
2 tablespoons sugar
1 pure pumpkin puree (5-ounce can)
¾ cup heavy cream
2 eggs (large)
1 tablespoon bourbon (brandy or apple cider)
½ cup light brown sugar (packed)
1 teaspoon fresh ginger (finely grated peeled)
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon fine sea salt
¼ teaspoon nutmeg (grated)
⅛ teaspoon allspice (ground)
1 cup crème fraîche
½ cup heavy cream
2 tablespoons confectioners sugar
Chocolate curls (see Note for garnish)

Directions

Make the crust In a food processor, pulse the cookies until finely ground. Transfer to a medium bowl and add the butter and sugar. Mix until well combined, then press into a 9-inch metal pie plate. Refrigerate for 30 minutes.
Preheat the oven to 350°. Bake the crust for 8 to 10 minutes, until set. Transfer to a rack and let cool.
Make the filling In a large bowl, whisk the pumpkin puree with all of the remaining ingredients until smooth. Scrape the filling into the piecrust and bake for 50 minutes to 1 hour, until the filling is set but slightly jiggly in the center. Transfer to a rack and let cool completely.
Make the topping In a medium bowl, using a hand mixer, beat the crème fraîche with the cream and confectioners’ sugar until soft peaks form. Spoon the topping over the pie, garnish with chocolate curls and serve.