This pie is about survival.
I’m kidding and being very dramatic but no lie, this pie took us about twenty million tries to get right but it survived! Or more like, we survived. It was one of those recipes that went way past my “three-fail rule.” Meaning, if we fail three times when trying a recipe, we abandon it all-together. But that rule went out the window because I liked the idea and flavor so very much.
We finally got it working like a fine-tune machine. At first it was too thin and kinda watery. Then the chocolate swirl wasn’t the right texture. And then we changed the chocolate and that got messed up. There were a lot of variables going on and we kept changing them and we kept getting messed up results. But we finally got it working and it was 100% worth it!
This fine thing is like a pumpkin cheese cake and a pie had a baby…but with chocolate swirled throughout. The bitter chocolate is so welcome within the constructs of creamy cream cheese flavor. It’s so good.
I liked making this in a 9-inch tart shell because it made taking it out and slicing it up so much easier.
I don’t know what has come of me, but I want everything to be as easy as possible nowadays. I don’t know why. I’m still the same person that likes to swirl slices of apples into roses.
Ok that’s sort of it. I have SO many more Thanksgiving recipes for you all so I’m going to try and ram them in before the big day.
See you on the flip side!
Marbled Chocolate Cheesecake Pumpkin Pie
- 1 cup of graham cracker crumbs, from about 5 cookies
- 1/4 cup unsalted butter, melted
- 2 tablespoons white granulated sugar
- 1/4 teaspoon salt
Pumpkin Pie Filling:
- 1/2 cup white granulated sugar
- 4 ounces cream cheese, about 1/2 of a package, at room temperature
- 1 tablespoon plus 1 teaspoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- Pinch of cardamom
- Pinch of cloves
- 2 large eggs
- 1 cup pure pumpkin puree
- 1 tablespoon heavy cream
- 2 tablespoons melted semi-sweet chocolate, about 2 ounces
- Whipped cream, for serving
To make the graham cracker crust:
- Preheat the oven to 375 degrees F. To a small bowl, combine the graham cracker crusts, melted butter, sugar and salt. Transfer to the tart shell and press mixture into the sides and bottom of the tart shell. Bake in the oven for 5 minutes. Remove from the oven and continue with the remainder of the recipe. Keep the oven at 375 degrees F.
To make the filling:
- 1. To the bowl of a stand-up mixer, with the paddle attachment, add the sugar and cream cheese. Beat until very smooth and fluffy, about 1 minute. Add the flour, cinnamon, ginger, cardamom, cloves, eggs and pumpkin puree. Beat one last time until smooth.
To make the chocolate swirl filling:
- Scoop out 1/3 cup of the pumpkin pie filling and transfer it to a small bowl, along with the heavy cream and melted chocolate. Mix until smooth.
- Pour the remaining filling into the crust and smooth out until it reaches the edges of the pie crust. Drop small dollops of the chocolate mixture onto the top of the pie. Run a knife through the dollops, creating a swirl effect. If at first it looks janky, keep going. I added more dollops as I went, too, filling in the gaps and it helped!
- Transfer to the oven to bake for 15 minutes to 18 minutes, until just barely set in the center—a little wiggle is good!
- Remove from the oven and allow to cool until room temperature, about 1 hour. Transfer to the fridge to chill for at least 2 hours, ideally overnight. Serve with whipped cream!