Maple Chocolate Pumpkin Pie Recipe

With the holidays just around the corner, it’s officially time to start brainstorming recipes! If you want to impress your relatives but you’re bored of making the same old dishes, here’s a great way to sweeten up your dessert table without starting a family feud. Our Chocolate Pumpkin Pie Recipe brings rich, chocolatey sweetness to your family gathering. It’s cozy and familiar with a little added sweetness of Vermont maple syrup. Because who doesn’t love chocolate and a peaceful holiday?

Ingredients - Pie Crust 

10 inch1/2 cup shortening (Butter)
1 1/3 cup all-purpose flour
1/2 teaspoon salt
3 to 4 tablespoons cold water

Ingredients - Chocolate Pumpkin Filling
3 eggs
1/2 cup sugar
1 can pumpkin
1 can coconut milk
2 tablespoons Sugarman's Chocolate Maple Syrup
3/4 cup cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves

Directions - Pie Crust

Prepare the pie crust. Cut cold butter into flour and salt until the whole mixture is made up of small pea sized particles. One tablespoon at a time, sprinkle in water while tossing the mixture until the flour/salt mixture almost comes out of the bowl. Form the pastry into a ball and flatten the sides slightly covering the dough in plastic wrap and place in the fridge for 30 minutes. Once the dough has cooled. Place on a floured surface and roll out the crust 2 inches larger than the inverted pie dish. Place the pie crust in a greased pie dish, pressing against the bottom of the dish to remove any air bubbles. Crimp around the edge of the pie dish, using the extra crust to form the rim of the pie crust.

Direction - Chocolate Pumpkin Filling
Heat oven to 425 degrees F. Prepare your pie crust. Beat eggs slightly with hand beater or wire whisk in medium bowl. Beat in you remaining ingredients; sugar, pumpkin, coconut milk, Sugarman's Chocolate Maple Syrup, cocoa powder, cinnamon, salt, ground ginger, and ground cloves. Place your pie crust in the oven and then pour pie filling into the pan, this prevents any spilling. Bake your pie for 15 minutes at 425 degrees F then reduce the oven temperature to 350 degrees F and bake for 45 minutes or until knife comes out clean. To serve, wait until pie has chilled (put it in the refrigerator for 3 hours) and serve with whipped cream.