Double Chocolate Pumpkin Pie

Make the dough by adding the flour, sugar, cocoa powder, salt and butter to the bowl of a food processor. Pulse a few times until the mixture resembles coarse crumbs. With the machine running, slowly add the ice water and continue mixing just until the mixture forms into a dough ball. Wrap in plastic and refrigerate for at least one hour.

Preheat the oven to 350 F.

Place the chocolate chips and butter in a bowl over a pot of simmering water (creating a double boiler) but make sure the bowl doesn’t touch the water. Keeping the flame on medium low, gently stir until the chocolate and butter have melted. Set aside to cool.

Add the eggs, sugar, pumpkin puree, milk, flour, cinnamon, nutmeg and salt to a bowl and whisk together. I used a hand mixer. When the chocolate has cooled, set aside 1/4 cup of it and stir the rest into the pumpkin batter.

Cut 1/4 of the dough and set aside. Roll out the remaining dough to about a 12″ circle and drape into a 10″ deep pie dish. Shape the edges however you like but I used a fork to make a simple flat edge.
Pour the batter into the prepared pie dish.

Roll out the remainder of the dough and use a small cutter to create shapes (I used small leaves). Brush a bit of cream along the edges of the dough so that the shapes will adhere and press the leaves onto the edges of the pie crust. Bake for 45 – 55 minutes or until the pie is set. Remove from oven.

Allow to cool to room temperature, warm the reserved melted chocolate in the microwave for a few seconds and drizzle over the top of the pie.