Pumpkin Double Chocolate Cheesecake Pie

From Erin’s Holiday Entertaining Guide

Yield – 8 servings

Preparation Time – 30 minutes

Cooking Time – 60-70 minutes

Ingredients

Homemade Crust

• 1 cup all-purpose flour
• ½ teaspoon salt
• 1/8 cup shortening or butter
• 2-4 tablespoons cold water

Filling:

• 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

Directions

• 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.