Chocolate Pumpkin Pie

We don’t do things by halves here at Clairesquares! We’ve taken the traditional pumpkin pie and moved it up a notch with our signature award winning shortbread and a touch of smooth chocolate. This is a chocolate lovers dream pie.


You will need 1 – 9 inch pie dish


3 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, chopped
4 tablespoons unsalted butter, cut into small pieces
1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
3/4 cup packed light brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoon coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg 
1/8 teaspoon ground clove
1 ounce milk chocolate, melted
  1. Preheat oven to 325 degrees. Pour Clairesquares shortbread into pie dish. Firmly press mixture into bottom and sides of a deep 9 inch pie dish.
  2. Melt bittersweet chocolate and gently spread chocolate in a thin layer on bottom. 
  3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisking in remaining pumpkin mixture until completely incorporated. 
  5. Place pie dish on a baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, about 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours. Before serving, drizzle melted milk chocolate on top.
Best if chilled overnight. Pecans add a nice touch to this pie filling. Serve with a dollop of whipped cream. Pairs well with a glass of Bailey’s on ice.