I have to share this recipe with you. And you have to make it.
For the past 2 years, I’ve only shared it with those who purchased my Holiday Entertaining Guide. This Thanksgiving, I’ve decided to forever reduce the price of the ebook to $.99 AND share this highly sought after recipe with you…here…publicly.
Two years ago, I created this recipe…and will be making it for the third year in a row. Half of this pie is reserved for me…everyone else gets a sliver.
I love pumpkin and chocolate flavors together. Plus I love creamy, smooth pies and cheesecakes. So a pie with a thin layer of mini-chocolate chips, then a chocolate cheesecake layer with a pumpkin pie layer on top…Sends me straight on into pie heaven.
So let me tell you a little bit more about this Holiday Entertaining Guide. It’s your ticket to surviving this holiday season. Not only does it have amazing recipes (see below!), but it has a bazillion tips and tricks for making the most of your time and money over the next 6 weeks.
Here are a few highlights…
- Kid Created DIY Centerpieces
- Make Ahead Dishes
- Time Budgeting During the Holidays
- Free Printable Planners, including the coveted “Oven Schedule”
- Best Prices per pound on Turkey, Ham, Roasts & Salmon
Pumpkin Double Chocolate Cheesecake Pie
Yield – 8 servings
Preparation Time – 30 minutes
Cooking Time – 60-70 minutes
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1/8 cup shortening or butter
- 2-4 tablespoons cold water
- ¾ cup mini chocolate chips
- 8 oz. cream cheese, softened
- 1/8 cup white sugar
- 5 tablespoons cocoa
- 1 egg
- 1 15 oz. canned pumpkin puree
- 2/3 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 4 eggs
- Preheat oven to 375. Grease a deep dish pie plate with non-stick cooking spray.
- To prepare homemade pie crust, place flour in mixing bowl; add butter and cut in with pastry
blender. Add salt and then add cold water 1 Tablespoon at a time. Mix and toss ingredients
together with a fork until dough ball forms. Place in plastic wrap or Ziploc baggie and put into the
refrigerator while you make the filling. Pie crust can be made up to a day in advance and kept in
the refrigerator. Pie crust can be made up to a day in advance and kept in the refrigerator.
- In a mixing bowl, beat together the cream cheese, sugar, cocoa and egg.
- In another mixing bowl, beat together the pumpkin puree, brown sugar, cinnamon, ginger, cloves,
nutmeg and salt. Whisk in the eggs.
- Once filling is prepared, take the dough ball from the fridge and place on lightly floured surface.
- Using a lightly floured rolling pin, roll out the crust dough into a circle at least 12 inches in diameter
and gently fold pie crust into quarters. Move the folded pie crust from the counter to the pie plate.
Unfold in the pie plate. Flute edges in your favorite design.
- Sprinkle the mini chocolate chips in the base of the pie shell.
- Spread the cream cheese filling over top of the chocolate chips, then pour the pumpkin filling on
top of the cream cheese layer.
- Bake at 375 for 60 to 70 minutes, or until filling has set in the middle. Use a pie crust shield, or foil to
keep the crust edges from burning.
- Let cool completely on cooling rack. Cover and refrigerate for at least 2 hours to chill.
- Serve Pumpkin Chocolate Cheesecake, chilled.
More on Erin’s Holiday Entertaining Guide
This is a great e-book for holiday entertaining. We love this book. The recipes are great. Traditional and unique at the same time! The organizational ideas for giving a function are well thought out and will be very helpful. The printable lists at the back (especially the “oven schedule”) are cool! This will take the stress out of holiday entertaining – more time to enjoy my family.
User Review ~
What I love about this e-book is that it’s not full of fancy, expensive 5-course dinners that are impossible to make. It’s full of delicious practical, frugal recipes and helpful tips to create a holiday meal you and your family will enjoy. – Christina Brown, Nothern Cheapskate
Get as a pdf.
Get on your Kindle.
This recipe is featured on Meal Plan Monday #138.