Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter (melted)
  • 1 1/2 cups chocolate cookie crumbs (or 24 chocolate wafer cookies (See Note 1))
  • 8 oz cream cheese, (softened)
  • 1 cup sugar
  • 3 large eggs
  • 15 oz pumpkin puree ((NOT pumpkin pie filling))
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup dark chocolate chips
  • 1/3 cup heavy whipping cream
  • 1/3 cup milk chocolate chips (melted)
  • 1 tbsp heavy whipping cream

Instruction

  • Preheat oven to 350°F. Lightly coat a 9-inch pie plate or baking stone with cooking spray.
  • In a medium bowl toss together butter and crushed chocolate wafer cookies (See Note 1). Sprinkle into pie plate and press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.
  • In a large bowl beat sugar and cream cheese with an electric mixer on medium speed until combined. Add eggs, beating on low speed until combined. Stir in pumpkin puree, vanilla, pumpkin pie spice, and kosher salt. Pour pumpkin mixture into baked crust.
  • Bake about 40 minutes more or until mixture is slightly puffed around edges and just set in center. Cool on a wire rack for 1 hour.
  • In a small microwave-safe bowl combine dark chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 5 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more.
  • Optional garnish: In a small microwave-safe bowl combine milk chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. If desired, drizzle on top of dark chocolate topping. Chill for 30 minutes or more, covered until serving.