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Chocolate Pumpkin Pie

Pie Filling
1 Tenderflake® Pie Shell
2 eggs
1 cup (250ml) of canned pumpkin
1/2 cup (125ml) white sugar
1/4 tsp (1ml) salt
3/4 tsp (4ml) cinnamon
1/4 tsp (1ml) ginger
1/4 tsp (1ml) cloves
1/4 tsp (1ml) nutmeg
1/4 cup (59ml) 35% whipping cream
½ cup (125ml) chocolate chips
Maple Whipped Cream
1/3 cup (78ml) 35% whipping cream
2 Tbsp. (30ml) maple syrup


  1. Thaw pastry according to package directions.
  2. Preheat oven to 350°F.
  3. Place the canned pumpkin in a bowl and beat the eggs in with a whisk. Mix in the sugar, salt, spices and whipping cream until well combined.
  4. Melt chocolate chips in the microwave in a small bowl in 10 second intervals until smooth.
    Remove ½ cup of the pumpkin filling and blend into the chocolate. 
  5. Fill the pie shells 1/3 of the way full with the pumpkin filling.  Drizzle in the chocolate pumpkin filling and swirl the mixture with the tip of a knife.
  6. Bake for 25 minutes or until crust is golden.
  7. Using an electric mixer whip the 35% whipping cream and maple syrup together until soft peaks form. Top pie with whipped cream just before serving.
Prep Time: 
15 minutes
Cook Time: 
25 minutes
Total Time: 
40 minutes

Chocolate Pumpkin Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato