I get to host Thanksgiving this year for the first time in so long. I am so very excited. My dad, my step mom and my brother and sister are coming up to stay with us in our house for the weekend. I am so excited to cook and cook and cook. And to decorate. And to go for crisp fall walks in our neighborhood. (And to force my brother and sister to come to my BodyPump class and kick their butts.) And mostly to plan the menu! Did I mention that I am excited?
Usually we go to my husband’s family’s house in the Northeast Kingdom of Vermont, or occasionally down to my Dad’s in Pennsylvania. Or every four years to my mom’s when she is here in Vermont. That means, I am the one bringing the side dishes.
Don’t get me wrong, I’m sure to buttinski right into the trenches with the host, if they will have me. Bless, they always do. So it’s not like I am left out by any means, it’s just that this year we are going to be here in my house, and I can decorate, and think and plan and get all excited. And this year I get to make the TURKEY!!! Woot, happy dance! And I can make pie.
Is it out of line to make three pies? Because I think I just might. You see there’s this pecan tart and the new cranberry maple apple crumb pie that both HAVE to happen. And now there’s this Chocolate Swirl Pumpkin Pie that is about as awesome as pumpkin pies could possibly get, because you know, chocolate swirl.
When I first started working on this recipe I worried that the chocolate would totally over-power the pumpkin. And then I thought would that actually be a bad thing? Because you know, chocolate. But then once I started swirling and baking and then tasting. All my fears were laid to rest because this is totally a perfect blend. Or swirl if you will.
Chocolate Swirl Pumpkin Pie Recipe Cooks Notes
- I used maple syrup to sweeten this pie. Because that’s the way I roll. You can read more about why I choose maple here. And about how far my obsession with maple has come.
- The other thing to note is to make sure you read the recipe through before you begin cooking. This is not a complicated recipe, it’s just easier if you get the big picture before you begin.
- Feel free to make the crust up in advance. If you do chill it longer than 1 hour, you may have to soften it a bit to roll it out.
- To measure your flour for the crust, stir the flour, then spoon it into a dry measuring cup. Then level it off with a knife. This will give you an accurate measure- and keep your crust from being too dry.
- If you’re interested in making this pie gluten free, check out this Gluten Free Pie Crust recipe by What the Fork!
- I love canned pumpkin because it is super easy and nutritious. Please feel free to use home-made (measure out 14-ounces of strained pumpkin puree.) You can read instructions on how to make home-made pumpkin puree here.
How many pies will you be making?
Are you hosting this year?
When you travel to someone else’s house for Thanksgiving do you get right into the kitchen and cook too?
This Chocolate Swirl Pumpkin Pie will be your family's new Thanksgiving tradition! It is made with a rich chocolate swirl and creamy spiced pumpkin pie in a home-made whole-wheat crust!
- 1 cups whole-wheat pastry flour
- ½ cup all-purpose flour, plus more for dusting
- 1 tablespoon maple sugar or brown sugar
- ¼ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into chunks
- 2 tablespoons avocado oil or organic canola oil
- 3 to 5 tablespoons ice water
- 4 ounces unsweetened chocolate, chopped
- 2 tablespoon unsalted butter
- 1 cup dark maple syrup
- 4 large eggs, divided
- 2 tablespoons unsweetened cocoa powder
- 1 14 ½ ounce can pumpkin puree
- ½ cup half and half
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- Make crust: Pulse whole-wheat pastry flour, all-purpose flour, maple sugar and salt in food processor. Add butter, and process until the butter is cut in and the mixture resembles coarse meal. Open lid, drizzle on oil and pulse to combine. Open lid and drizzle on 3 tablespoons ice water. Process until the mixture just comes together. If the mixture seems dry or does not come together as a ball, try squeezing a handful of the crumbs together. If it still won’t come together, add up to 2 more tablespoons water. Form dough into a disk, wrap in plastic and refrigerate until firm and chilled, at least 1 hour.
- Arrange oven rack in the lower third of the oven. Preheat oven to 375 degrees F. Roll dough out to a circle, about 14-inches across. Transfer to a 9-inch pie plate and crimp edges. Chill crust while you prepare filling.
- Make Filling: Melt chocolate and butter in a small saucepan over low heat, stirring constantly. Remove from the heat and whisk in ½ cup maple syrup. Whisk in 1 egg. Whisk in cocoa powder. Set aside.
- Whisk pumpkin puree, half and half, pumpkin pie spice, vanilla extract, the remaining ½ cup maple syrup and the remaining 3 eggs. Whisk 1/3 cup pumpkin mixture into the chocolate mixture to loosen it. Pour 2/3 of the remaining pumpkin mixture into the pie crust. Pour the chocolate mixture on top. Dot with the remaining pumpkin mixture. Run a knife through the layers to swirl.
- Bake pie on the bottom rack until the crust just starts to brown, 22 to 25 minutes. Reduce oven temperature to 325 degrees F. Continue baking until the crust is browned and the filling no longer wiggles when the pie is jiggled, 25 to 30 minutes longer. Cool completely before slicing. Store in the refrigerator.
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