Honduras Chocolate Praline Pumpkin Pie

You'll savor this sweet, creamy spin on traditional pumpkin pie—a perfect ending for your holiday celebration. In this elegant remake, a chocolate crumb crust is topped with a layer of sweet pumpkin custard, smooth chocolate filling, vanilla whipped cream, and pecan praline crumble. The result is to die for… a rich dessert you'll want to make all year round!

For the pecan praline topping:

1 whole egg white

1 teaspoon cold water

1 cup chopped pecans

½ cup granulated sugar

½ teaspoon ground cinnamon

½ teaspoon salt

¼ teaspoon ginger

For the crust:

1 ¼ cups powdered sugar

⅔ cup all-purpose flour

¾ cup finely ground Honduras Chocolate Company cocoa powder

¼ cup granulated sugar

⅛ teaspoon salt

½ cup salted or unsalted butter, melted

For the pumpkin filling:

2 large eggs

½ cup canned or fresh pumpkin puree

½ teaspoon pumpkin pie spice

¾ cup sweetened condensed milk

¾ cup whole milk

½ teaspoon Mexican or high quality vanilla extract

⅛ teaspoon salt

½ tablespoon cold butter

For the chocolate filling:

¾ cup granulated sugar

2 tablespoons cornstarch

⅛ teaspoon salt

1 ½ cups whole milk

2 whole egg yolks

3.5 ounces (1 1/2 bars) 75% cacao Honduras Chocolate Company Chocolate, finely chopped

1 teaspoon Mexican or high quality vanilla extract

1 tablespoon cold butter

For the sweetened vanilla whipped cream:

1 cup chilled whipping cream

1 tablespoon granulated sugar

½ teaspoon Mexican or high quality vanilla extract

Make the pecan praline topping: 

Preheat the oven to 225 degrees F and line a baking sheet with aluminum foil.

Measure 1 tablespoon of the egg white into a medium bowl; discard or find another use for the remaining egg white. Add the cold water and whisk together until frothy. Add the pecans and stir until completely coated with the mixture.

In a small bowl, whisk together the sugar, cinnamon, salt and ginger. Pour the mixture over the pecans and stir until well coated. Spread the pecan mixture on the prepared baking sheet. Bake for 1 hour, stirring every 20 minutes, until browned and crispy. Cool in the pan on a wire rack. Peel the pecans from the foil and crumble; reserve. Topping can be made up to 1 day ahead and stored, refrigerated, in a tightly covered container. 

Make the crust: 

Preheat oven to 325 degrees F.

In a medium bowl, whisk together the powdered sugar, flour, cocoa powder, granulated sugar, and salt together until combined. Drizzle with the melted butter and stir until blended. Use your hands to combine the mixture until it forms crumbs and begins to stick together. Press the dough in the bottom and up the sides of a 9-inch pie pan to a thickness of ¼ inch. (You may have some dough left over.)

Bake crust in preheated oven until the sides are firm, about 10 minutes. Cool on a wire rack for at least 1 hour or until completely cooled.

Make the pumpkin filling:

Whisk eggs in a large, heavy-bottomed saucepan. Stir in the pumpkin and pumpkin pie spice and whisk until blended. Whisk in the sweetened condensed milk, milk, vanilla, and salt until blended. Cook over medium heat, whisking constantly and watching carefully to avoid overcooking, until the mixture barely comes to a boil and thickens to the consistency of pudding, 8 to 9 minutes. Remove from heat, add the cold butter and whisk until blended. Cool, whisking constantly, for 2 minutes and pour the filling through a medium mesh wire strainer into the cooled crust. Smooth the top and refrigerate, uncovered, until filling is firm, about 4 hours.  

Make the chocolate filling: 

Whisk together the sugar, cornstarch, and salt in a medium saucepan. Pour in the milk and egg yolks, and whisk together.

Cook over medium heat, whisking constantly and watching carefully to avoid overcooking, until the mixture barely comes to a boil and thickens to the consistency of pudding, 8 to 9 minutes. Remove from heat and add the chocolate, stirring until it is melted and incorporated. Add the cold butter and whisk until butter melts and mixture is blended. Whisk in the vanilla and stir until combined. Cool, whisking constantly, for 2 minutes and pour the filling through a medium mesh wire strainer into the cooled crust. Smooth the top and refrigerate, uncovered, until filling is firm, about 4 hours. 

Make the sweetened whipped cream:

Chill the beaters and the bowl to a stand mixer (or a medium metal bowl) in the refrigerator. Fit a stand mixer or hand mixer with a whisk attachment. Pour the cream in the bowl and beat until soft peaks form. Add the sugar and vanilla and continue to beat until firm peaks form. Do not over-beat. 

Spread the whipped cream over the pie and sprinkle with the pecan praline topping. Cut in wedges and serve. Makes 8 to 10 servings. 

This article is sponsored by Honduras Chocolate Company who makes artisan chocolate direct from the farm using only pure, natural ingredients and socially-responsible production practices. Order chocolate and cocoa powder online at HondurasChocolateCompany.com.