Chocolate Swirl Pumpkin Pie With Gingersnap Crust

12 slices
1 hr

I’m not a huge fan of pumpkin pie truth be told. It’s a bit boring in my opinion, but it’s my husband’s favorite kind of pie. He always wants it for the holidays so I decided I would re-create the classic pie to spice it up a bit! We are adding lots of fresh ginger, cinnamon, cloves and cardamom to the filling, swirling it with chocolate and then layering it on a spicy, crunchy gingersnap crust. This chocolate pumpkin pie is anything but boring!

I topped this pie with a dollop of cinnamon whipped cream, a sprinkle of maple sugar along with a few star anise. There are instructions in the recipe on how to make the whipped cream and maple sugar as well. You can buy maple sugar at the grocery store, but it is super expensive. Maple sugar is easy to make and chances are you won't need an entire bag of it. All you have to do is heat it over the stovetop until it reaches 260 degrees and then stir until it crystallized!

Chocolate Swirl Pumpkin Pie With Gingersnap Crust
Recipe details
  • 12  slices
  • Prep time: 20 Minutes Cook time: 40 Minutes Total time: 1 hr
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Gingersnap Crust
  • 2 cups crushed gingersnaps
  • 2 tbsp brown sugar
  • 1/3 cup butter melted
Chocolate Pumpkin Filling
  • 15 oz pumpkin puree
  • 14 oz sweetened condensed milk
  • 2 eggs
  • 1 tbsp ginger
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp cardamom
  • 3 oz dark chocolate
Cinnamon Whipped Cream and Maple Sugar
  • 2 cups whipped cream
  • 3-4 tbsp powdered sugar
  • 1 tsp cinnamon
  • 1/4 cup maple syrup

Preheat oven to 350 . Combine the crushed gingersnaps, brown sugar and melted butter. Press into a 9 inch pie pan. Bake for 10 minutes.
In a large bowl, mix together the pumpkin puree, sweetened condensed milk, eggs, ginger, cinnamon, cloves and cardamom. In a separate bowl, melt the dark chocolate in the microwave in 30 second intervals stirring in between being careful not to burn the chocolate. Let cool slightly and then mix 1 cup of the pumpkin mixture into the chocolate.
Once the crust is done baking, increase the oven temperature to 400 . Pour the regular pumpkin mixture into the pie pan. Randomly place dollops of the chocolate pumpkin mixture all over. You may not use all of this mixture. Using a knife or skewer, swirl the chocolate into the regular pumpkin mixture. Bake at 400 for 35-40 minutes. Let cool.
While cooling, make the toppings. In a stand mixer, whip the heavy cream to soft peaks. Add in powdered sugar (to taste) and cinnamon. Beat to stiff peaks.
To make the maple sugar, heat maple syrup in a pot over medium without stirring until the syrup reaches 260 . Remove from heat and continuously stir. Syrup will begin to thicken and then crystallize. If there are big chunks, blitz them in the food processor.
Once the pie is cooled, top with whipped cream and maple sugar. This pie best eaten at room temperature or slightly chilled. Enjoy!
Sav | Lagom Eats
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