Pumpkin Pie with Gooey Pecan-Chocolate Topping

Yum

Howdy, y’all!  A marvelous, two-in-one Pumpkin Pie with Gooey Pecan-Chocolate Topping  is what is on our menu today…  Happy?!  I sure am…

…Not only is this one of our Thanksgiving treats for this year, but it also serves as our latest Chocolate Party dessert recipe– for which the secret ingredient this month is pecans.  I couldn’t be more pleased, because I am simply nuts for pecans. :)

Instead of simply making a chocolate-pecan treat for our party, I decided to incorporate pumpkins into our recipe as well.  Last year I shared with you a pie recipe based upon Chef Leah Chase’s legendary Sweet Potato Pie….

Sweet Potato Pie -- Recipe adapted from the legendary Dookie Chase Restaurant in NOLA.

… so for this year, I am making a ridiculously easy, scrumpti-licious Pumpkin Pie with Gooey Pecan-Chocolate Topping…

Pumpkin Pie with Pecan-Chocolate Topping... Two pies in one!!!

Why couldn’t this be a simple pumpkin pie or perhaps a pecan pie?  Since there are so many pumpkin and pecan pie recipes everywhere, why not combine them all together and make something different?! I like different and scrumptious!!  I have this philosophy that if you are gonna bother to make something, make it the best you can, or don’t make it at all… getting some rest would be a better option. :)

I wanted to give you the best of both pumpkin and pecan pies all in one — with chocolate added on top for some special charm!!!! :)   I am thankful for the blessing of having you here, following FBTY and trying our recipes.  I want to make a difference on your plate!!!!!!!

Pumpkin Pie with Pecan-Chocolate Topping

So pumpkin pie with gooey pecan-chocolate topping it is…

Pumpkin Pie with Pecan-Chocolate Topping...Two pies in one!!!!

xx

5.0 from 5 reviews
Pumpkin Pie with Gooey Pecan-Chocolate Topping
 
Prep time
Cook time
Total time
 
A pumpkin-pecan pie with a drizzle of luscious melted chocolate on top. Get yours!!!!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8 slices
Ingredients
  • For the Pie:
  • 1 (9-inch) pie shell, thawed or make a homemade dough
  • 2 cups of canned pumpkin puree
  • ⅓ cup firmly packed light brown sugar
  • 2 large eggs, at room temperature and lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons dark corn syrup (or unsulfured molasses)
  • 3 tablespoons all-purpose flour
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon salt
  • 1 tablespoon pumpkin pie spice**
  • ½ cup sweetened condensed milk
  • ** If pumpkin pie spice is not available at your local supermarket, make your own by mixing together 4 tablespoons ground cinnamon, 4 teaspoons ground nutmeg, 4 teaspoons ground ginger, and 3 teaspoons ground allspice. Store in a small sealed container and use 1 tablespoon of this mix in our pumpkin pie.
  • For the Gooey Pecan-Chocolate Topping:
  • ¾ cup firmly packed light brown sugar
  • 3 tablespoons unsalted butter
  • 2 tablespoons dark corn syrup (or unsulfured molasses)
  • 5 tablespoon heavy cream, divided
  • 1 teaspoon pure vanilla extract
  • 1 cup toasted pecans, roughly chopped
  • ⅛ teaspoon salt
  • ½ cup dark or semi-sweet chocolate chips, melted according to the package instructions
Instructions
  1. Preheat oven to 350 degrees F (about 177 degrees C).
  2. Using a fork, prick bottom of the thawed, plated pie and then line all of the pie crust on top with parchment paper, letting ends extend over edges. Fill with pie weights.
  3. Bake until lightly golden (approximately 15 minutes). Carefully remove pie weights and parchment paper. Let cool completely.
  4. In a large bowl, whisk together pumpkin puree, brown sugar, lightly beaten eggs, melted butter, corn syrup or molasses, flour, vanilla, salt, pumpkin pie spice, and sweetened condensed milk. Pour mixture into cooled pie crust and cover pie loosely with aluminum foil to prevent excess browning of crust. Bake for 30-40 minutes or just until center is set. Let cool on a wire rack. Meanwhile, make the topping.
  5. To make the Gooey Pecan-Chocolate Topping: In a small saucepan, heat brown sugar, butter, and corn syrup or molasses over medium heat, stirring until sugar dissolves and mixture just starts to boil. Add 1 tablespoon of heavy cream and vanilla, stirring constantly until incorporated. Stir in the chopped pecans and salt and bring mixture to a boil, stirring constantly. Remove from heat and pour hot gooey pecan topping over the pumpkin pie layer, spreading gently to cover edges of the pumpkin pie. Refrigerate pumpkin pie for at least 8 hours.
  6. Right before serving the pumpkin pie with gooey pecan topping, melt the chocolate with 4 tablespoons of heavy cream and stir well until combined. Then, drizzle the warm chocolate sauce on top of the pumpkin pie and enjoy!
Notes
This recipe was adapted from Sweet Potato Pie with Gooey Pecan Topping from Taste of the South Magazine (Sept./Oct. 2013 issue).

 

 

Roxana's Chocolate Party

Roxana’s Chocolate Party
How to participate (the rules):
1.) Blog about your chocolate treat. Your recipe must include the two ingredients we choose. It can be a simple no bake treat or a sophisticated layer cake, the complexity level of the recipe is totally up to you.
2.) Include a link back to the Chocolate party page. Optionally, add the Chocolate Party logo in your blog post or on your sidebar.
3.) Your recipe must be published during the current month. Please do not link old recipes, they will be deleted.
-add the linky code at the bottom of your post.

-have fun!!!

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45 Responses to Pumpkin Pie with Gooey Pecan-Chocolate Topping

  1. The Café Sucre Farine November 4, 2013 at 7:49 am #

    Oh my goodness, this is a wonderful combination Denise, love the idea of combining the two pies into one amazing dessert! Pinning!

    • Denise Browning November 4, 2013 at 8:32 am #

      Thanks a lot for both stopping by and sharing it, Chris!

  2. Francesca November 4, 2013 at 1:16 pm #

    This looks so deliciously decadent… drool!

    • Denise Browning November 4, 2013 at 4:02 pm #

      Thanks a lot for both stopping by and rating this recipe, Francesca! I do appreciate…

  3. Ash-foodfashionparty November 4, 2013 at 2:21 pm #

    That is a delicious looking pie. The name is so apt, the name itself is making me crave for it badly. You’ve created a crazy good dessert my dear. I am sure your family must be enjoying it. HUGS.
    Ash-foodfashionparty recently posted…RAVA-NUTS LADDU – HAPPY DIWALIMy Profile

  4. Liz November 4, 2013 at 6:31 pm #

    Whoa, I’d love this on my Thanksgiving table, Denise! It looks marvelous!
    Liz recently posted…Levain-ish Chocolate Chip CookiesMy Profile

  5. Sugar et al November 4, 2013 at 7:34 pm #

    Wow! I need to eat this..now! I have never seen a more gorgeous pumpkin pie. What a clever idea of adding pecans and chocolate to this pie. Stunning!
    Sugar et al recently posted…Polka Dotted Chocolate Pecan Brownie Tart with Chocolate GanacheMy Profile

  6. Julia | JuliasAlbum.com November 4, 2013 at 8:10 pm #

    Denise, this pie looks gorgeous! Combining pumpkin with condensed milk as a filling, and then topping with pecans and chocolate sounds like the best pumpkin pie ever! And love the drizzles on the plate by a professional chef that you are! :)
    Julia | JuliasAlbum.com recently posted…Pumpkin chili recipeMy Profile

    • Denise Browning November 5, 2013 at 8:32 am #

      You are always so sweet, Julia! Actually, I made the pie presentation as simple as possible…

  7. Anne@FromMySweetHeart November 4, 2013 at 8:27 pm #

    Oh Denise…..how absolutely luscious! What an outstanding combination of flavors. That gooey chocolatey pecan topping look pretty amazing and I can imagine a dozen different uses for it, too! Really good stuff! : )
    Anne@FromMySweetHeart recently posted…Chocolate, Oatmeal & Pecan SconesMy Profile

  8. Coffee and Crumpets November 4, 2013 at 9:09 pm #

    Very decadent indeed! Love the idea of two pies together, especially for Thanksgiving when you are so busy. Two desserts in one!

    Nazneen
    Coffee and Crumpets recently posted…Toad in the Hole for Bonfire NightMy Profile

    • Denise Browning November 5, 2013 at 8:31 am #

      Thanks, Nazneen! Saving time on a busy occasion such as Thanksgiving is the idea.

  9. Mi Vida en un Dulce November 4, 2013 at 9:30 pm #

    Para chuparse los dedos
    Mi Vida en un Dulce recently posted…Cupcakes de Camote y Whisky…porque Halloween también es para grandesMy Profile

  10. Beth November 5, 2013 at 7:17 am #

    Sounds like a wonderful combination!
    Beth recently posted…Recipes Inspired by Musicals – AnnieMy Profile

    • Denise Browning November 5, 2013 at 8:28 am #

      Thanks, Beth! I am glad to have you visiting us again.

  11. Needful Things November 5, 2013 at 8:20 am #

    I love pecan and chocolate pie but have never thought of adding pumpkin to the mix. Looks luscious and gorgeous!
    Needful Things recently posted…VentingMy Profile

  12. Abbe@This is How I Cook November 5, 2013 at 11:31 am #

    I don’t know what to say. My mouth is watering to much. This looks so good!
    Abbe@This is How I Cook recently posted…Tortilla Espanola and Come Home to MamaMy Profile

  13. Deb November 5, 2013 at 12:09 pm #

    I’m ready to pour the “Gooey Pecan Chocolate Topping” over my morning toast! What an irresistible way to celebrate Pumpkin Pie!
    Deb recently posted…Pumpkin Spice Cupcakes with Orange Caramel Cream Cheese FrostingMy Profile

  14. Kiran @ KiranTarun.com November 5, 2013 at 9:23 pm #

    Divine! I just baked some tartlets and can’t wait to shoot it tomorrow :)
    Kiran @ KiranTarun.com recently posted…Roasted Spiced Tomato SoupMy Profile

    • Denise Browning November 6, 2013 at 7:00 am #

      Thanks, Kiran! I am sure that you will do a great job as always!

  15. cquek November 6, 2013 at 7:03 am #

    Yum, perfect for summer!
    cquek recently posted…Newday Porridge (新園清香粥) @ Lorong SelamatMy Profile

  16. john@kitchenriffs November 6, 2013 at 1:41 pm #

    Wow, two desserts in one! What a great pie. This is so creative, and looks totally delish. Thanks for this.
    john@kitchenriffs recently posted…The Jack Rose CocktailMy Profile

  17. Denise Browning November 8, 2013 at 7:14 am #

    What a great surprise, Little Cooking Tips!!! I love you guys. It’s so good to have you here visiting FBTY. Thanks a lot and enjoy the pie!

  18. Sowmya November 9, 2013 at 1:58 am #

    Wow, these sound heavenly and perfect for a celebration.
    Sowmya recently posted…Pumpkin Spice Cake with Honey Cream Cheese FrostingMy Profile

    • Denise Browning November 9, 2013 at 7:44 am #

      Thanks, Sowmya!!!!! Wishing you a happy Thanksgiving!!!

  19. Abbe @ Abbe's Cooking Antics November 9, 2013 at 6:56 am #

    OhMyGod I missed this one, Denise!!! How could I miss this recipe? I just want to drop my face in it… the gooey pecan chocolate topping is actually making me drool. Truly! I’m off out shopping to buy some pecans, just as soon as I can tear myself away from the photographs ;-) x
    Abbe @ Abbe’s Cooking Antics recently posted…* Chocolate Zucchini BrowniesMy Profile

    • Denise Browning November 9, 2013 at 7:43 am #

      Yay! I am so glad that you’re visiting me here again, Abbe! I hope you make this pie in a near future. You won’t regret…xx

  20. Cindys Recipes and Writings November 9, 2013 at 7:00 pm #

    Gooey chocolate, crunchy nuts and pumpkin in one pie. Wow!
    Cindys Recipes and Writings recently posted…FFF Good Nutrition Month PartyMy Profile

    • Denise Browning November 9, 2013 at 9:01 pm #

      Hi, Cindy! Welcome to FBTY. I hope you enjoy this pie.

  21. Nami | Just One Cookbook November 9, 2013 at 11:55 pm #

    Whoa!!! That gooey pecan topping! I just drooled big time…If you leave me with this pie, you’d see half of pie gone easily! What a great pumpkin pie, Denise!
    Nami | Just One Cookbook recently posted…Lost and FoundMy Profile

  22. Raymund November 11, 2013 at 2:21 pm #

    That gooey topping is what got me on this one, just look at that beauty.
    Raymund recently posted…Guisadong Pechay (Sauteed Bok Choy)My Profile

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