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Mickey's Chocolate Swirled Pumpkin Pie

Mickey’s Chocolate Swirled Pumpkin Pie

A chocolately twist on a Thanksgiving classic! Mickey’s Chocolate Swirled Pumkpin Pie has a chocolate crust, a pumpkin spice filling with a dark chocolate swirl, and chocolate Mickey ears!
Course Dessert
Keyword Mickey Mouse, thanksgiving
Prep Time 30 minutes
Cook Time 55 minutes
Rest Time 3 hours
Total Time 4 hours 25 minutes
Servings 1 9-inch pie

Ingredients

Chocolate Pie Crust

  • 1 cup + 5 tablespoons all-purpose flour
  • 5 tablespoons unsweetened cocoa powder
  • 3 ½ tablespoons granulated sugar
  • 1 teaspoon kosher salt
  • ½ cup cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • ½ teaspoon apple cider vinegar
  • ¼ cup cold water

Pumpkin Pie Filling

  • ¾ cup granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs
  • 1 (15 oz) can pumpkin puree
  • 1 (12 oz) can evaporated milk
  • 3 ounces bittersweet chocolate, melted

Decoration

  • whipped cream
  • chocolate rounds

Equipment

  • 9-inch pie plate
  • food processor
  • parchment paper
  • pie weights or dried beans

Instructions

Chocolate Pie Crust

  1. Combine the flour, cocoa powder, sugar, and salt in the bowl of a food processor. Pulse to combine.
  2. Sprinkle the butter pieces over the flour mixture. Pulse the mixture until it resembles a coarse meal with a few pea-sized pieces of butter.
  3. In a separate bowl, whisk together the egg yolk, vinegar, and ice water. Drizzle the liquid mixture over the flour mixture and pulse just until the dough comes together.
  4. Transfer the dough to a lightly floured surface and shape it into a 1-inch thick disk. Wrap the dough in plastic wrap and chill in the refrigerator for one hour.
  5. Preheat the oven to 350 F.
  6. Place the dough on a lightly floured surface and roll out to a 14-inch round. Transfer the dough to a 9-inch pie dish.
  7. Trim the crust, leaving about a 1-inch overhang. Fold the overhang under and use your thumb and forefinger to crimp the edge. Chill the pie crust in the freezer for 15 minutes.
  8. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the crust until it is dry around the edges, about 20 minutes. Remove the parchment paper and pie weights and bake an additional 3-5 minutes, until the surface of the crust is dry and set.
  9. Let the pie crust cool slightly while you make the pie filling. Adjust the oven temperature to 425 F.

Pumpkin Pie Filling

  1. In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
  2. In a large bowl, beat the eggs. Then stir in the pumpkin puree and the sugar mixture.
  3. Gradually stir in the evaporated milk.
  4. Pour the filling into the pie crust shell.
  5. Drizzle the melted chocolate over the top of the pie.

Assembly and Decoration

  1. Bake the pie at 425 F for 15 minutes then reduce the oven temperature to 350 F and bake for an additional 40 minutes or until a knife inserted in the center comes out clean. If needed, cover the edges of the pie crust with aluminum foil to prevent burning.
  2. Cool the pie on a wire rack for two hours. Serve or place in the refrigerator.
  3. When ready to serve, cut the pie into slices. Add a dollop of whipped cream to the center of each slice. Add two chocolate rounds to whipped cream dollop to make Mickey’s ears.