Chocolate Pumpkin Pie

Crust

• 1 cup (127 grams) all purpose flour
• 1/2 cup (113 grams) salted butter, cold
• ½ teaspoon organic sugar
• ¼ cup cold water

Filling

• 10 oz (284 grams) pumpkin puree
• 3/4 cup (170 grams) light brown sugar
• 1 cup heavy whipping cream
• 3 tablespoons cornstarch
• 3 tablespoons Dark Organic Hot Chocolate mix
• 2 teaspoons pumpkin spice

Whipped Cream

• 1 cup heavy whipping cream
• 1 1/2 teaspoons organic sugar
• 1 teaspoon vanilla extract

Topping

• 8 organic Dark Chocolate Peanut Butter Leaves

• To make the crust: In the bowl of a stand mixer fitted with the paddle attachment, add the flour and cane sugar.
• Cut the cold butter into small cubes and add to the flour.
• Mix on low until the butter looks like wet sand (flour has coated butter completely). Immediately add in all the water.
• Continue to mix until the dough comes together, but do not overmix. You can mix by hand if you see dry bits of flour.
• Form the dough into a round disk and wrap in plastic wrap. Refrigerate for at least 4 hours or overnight.
• Preheat the oven to 350°F.
• On a floured surface roll out the pie crust to about ¼-inch thick. Ensure it’s just larger than your 9-inch pie pan.
• Place the pie crust into the pie pan and lightly press against the sides and bottom.
• Roll the excess pie crust into the middle of the pie pan so it’s even with the edge of the pan.
• Using your pointer finger of one hand and your thumb and pointer of the other, “flute” the pie crust.
• Place a piece of parchment paper inside the pie crust and add pie weights. (You don’t need fancy pie weights, you can use rice, quinoa, dried chickpeas or beans!)
• Bake for 20 minutes. Remove the parchment paper and weights and bake again for another 5 minutes.
• To make the filling: In a large mixing bowl, add the pumpkin puree, light brown sugar, 1 cup of heavy whipping cream, hot chocolate mix, and pumpkin spice. Mix together using a hand mixer or just a whisk until completely combined.
• Transfer the filling to the pie crust, be careful not to overfill the pie. The filling should stop right below the top of the pie crust. If you have extra filling, add it into a couple ramekins and bake alongside your pie. This makes a perfect mini pumpkin pie that’s naturally gluten-free, if you have a gluten-free guest!
• Bake for 35 to 40 minutes. It will look a little jiggly in the middle, that’s okay. Be sure to let the pie rest and set for at least 6 hours, or even overnight, before slicing.
• Right before serving, make the whipped cream. In the bowl of a stand mixer with the whisk attachment (or using a hand mixer) add the 1 cup of heavy whipping cream, cane sugar, and vanilla extract. Mix starting on low to avoid splattering.
• Then slowly increase the speed as the mixture begins to thicken. Continue to whisk until stiff peaks form.
• Transfer the whipped cream to a piping bag with Ateco tip #827.
• Pipe dollops of whipped cream on top of the pie for each slice (or anywhere you like!). Top with organic Dark Chocolate Peanut Butter Leaves.
• Store extra pie in an airtight container in the fridge.