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Read the full recipe after the video.

Recipe Summary

prep:
35 mins
bake:
45 mins at 350°
cool:
1 hr
chill:
3 hrs
Servings:
10
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Ingredients

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Directions

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  • Preheat oven to 350°F. Lightly coat a 9-inch pie plate with cooking spray. In a medium bowl toss together butter and crushed chocolate wafer cookies. Spread into pie plate; press evenly onto bottom and up sides. Bake for 5 minutes. Cool on a wire rack.

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  • In a large bowl beat cream cheese and sugar with an electric mixer on medium speed until combined. Add eggs, one at a time, beating on low speed after each addition just until combined. Stir in pumpkin, vanilla, pumpkin pie spice, and salt. Pour pumpkin mixture into baked crust.

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  • 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.

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  • In a small microwave-safe bowl combine dark chocolate and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute; stir until smooth. Let stand for 15 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more. If desired, drizzle with milk chocolate.

Make-Ahead Directions:

Prepare as directed. Cover and chill for up to 48 hours.

Nutrition Facts

650 calories; total fat 31g; saturated fat 13g; polyunsaturated fat 4g; monounsaturated fat 9g; cholesterol 114mg; sodium 586mg; potassium 376mg; carbohydrates 85g; fiber 5g; sugar 51g; protein 9g; trans fatty acidg; vitamin a 70IU; vitamin c 2mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 56mcg; vitamin b12mcg; calcium 71mg; iron 4mg.

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