{"id":18031,"date":"2019-10-05T08:07:05","date_gmt":"2019-10-05T13:07:05","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=18031"},"modified":"2020-07-29T08:16:01","modified_gmt":"2020-07-29T13:16:01","slug":"flourless-chocolate-pumpkin-pie","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/flourless-chocolate-pumpkin-pie\/","title":{"rendered":"Chocolate Pumpkin Pie"},"content":{"rendered":"

Each bite of this double-layer pumpkin pie brings you intense chocolate plus classic fall pumpkin pie goodness. It consists of a layer of a pumpkin layer and a layer of chocolate cake resting on a flaky pie crust!<\/p>\n

\"Chocolate<\/p>\n

To make the pie, use any store-bought or homemade pie crust. (I absolutely adore this this crust<\/a>.) Top it with chocolate cake batter.<\/p>\n

\"Chocolate
\nThen, top the chocolate cake batter with pumpkin pie batter.<\/p>\n

\"Chocolate
\nPlace the pie on top of a cookie sheet (always a safe thing to do in case anything spills or overflows) and bake for 15 minutes<\/strong>.<\/p>\n

Lower the oven temperature<\/strong> and bake for another 30 minutes.<\/p>\n

You’ll know the pie is done when the pumpkin layer has a skin (if you touch it, your finger doesn’t go right through it like a liquid) and, if you shake the pan, the pie is just a little jiggly, like jello.<\/p>\n

Remove from the oven but keep the pie on the hot cookie sheet and let the whole thing cool for at least 30 minutes before decorating<\/strong>.<\/p>\n

\"Chocolate
\nDid you happen to notice that in the photo of the baked pie, the chocolate is at the top, not the bottom?<\/p>\n

During the bake, the chocolate layer will magically float to the top<\/strong>, leaving the pumpkin layer at the bottom. It’s a fun surprise!<\/p>\n

Decorating<\/h2>\n

There are many different ways to decorate this pie:<\/p>\n