Pumpkin Chocolate Cream Pie Recipes

Steps:

• Make the crust: Preheat the oven to 350˚ F. Combine the cookies, granulated sugar and salt in a food processor. Pulse until finely ground, then add the melted butter and pulse again until the mixture looks like wet sand. Transfer to an 11-by-17-inch rimmed baking sheet and press the mixture evenly into the bottom and up the sides. Bake until set and crisp, about 12 minutes. Transfer to a rack and let cool completely.
• Make the filling: Place the chocolate in a large bowl. Heat 1 cup heavy cream in a small saucepan over medium heat until steaming. Pour the cream over the chocolate and let stand until most of the chocolate melts, about 10 minutes, then gently stir until smooth. Spread the chocolate evenly over the bottom of the crust; let set, about 10 minutes.
• Meanwhile, whisk 2 1/2 cups heavy cream, the pumpkin puree, granulated sugar, eggs, pie spice, vanilla and salt in a large bowl. Strain through a fine-mesh sieve into a separate bowl and pour over the chocolate layer. Bake until the pumpkin is set around the edges and puffs slightly in the middle, about 25 minutes. Transfer to the rack and let cool 20 minutes, then refrigerate until completely cooled, at least 2 hours.
• Make the topping: Beat the remaining 3/4 cup heavy cream and the confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form. Cut the pie into 15 squares. Dollop some whipped cream onto each square and sprinkle with crushed cookies.

Steps:

• In a large mixing bowl add the eggs, sugar, cinnamon, nutmeg and vanilla and whisk well.
• Put 1 cup of cream and the pumpkin puree in a saucepan and bring to a simmer on low heat, stirring constantly. Once the cream has begun to simmer, spoon about 1 cup of the pumpkin mixture into the egg mixture and whisk until incorporated. Pour the egg mixture into the pumpkin mixture, whisk together and simmer for 1 minute. Remove from the heat and set aside to cool for 5 minutes.
• Arrange a layer of chocolate wafers in the bottom of a 9-inch springform cake pan. Overlap the cookies a bit.
• Whisk the mascarpone into the cooled pumpkin cream. Pour about 1 cup of pumpkin cream over the cookie layer in the pan. Spread the cream evenly with a spatula. Add another layer of cookies over the cream and more cream over the cookies. Repeat until all of the cookies and cream are used. You should end up with a layer of cookies on top.
• Whip the remaining 1 cup heavy cream with 1 tablespoon sugar with a whisk or an electric mixer, until you have stiff peaks. Spread the cream over the pie. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
• Remove the ring from the cake pan, sprinkle the top of the pie with toasted pumpkin seeds and serve.

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind graham crackers in processor. Mix in sugar. Add butter; mix to blend. Press onto bottom and up sides of 10-inch-diameter glass pie dish. Bake until light brown around edges, about 12 minutes. Cool completely.
• For filling:
• Whisk first 9 ingredients in medium bowl. Slightly soften ice cream in microwave in 10-second intervals. Measure 1 cup ice cream; cover and freeze (reserve for another use). Spoon remaining ice cream into large bowl. Working quickly, add pumpkin mixture and fold just until swirled into ice cream (do not blend completely). If ice cream begins to melt, freeze until almost firm. Spoon ice cream filling into cooled crust, cover with plastic, and freeze until firm, at least 6 hours. DO AHEAD: Can be made 2 days ahead. Keep frozen.
• For bark, sauce, and topping:
• Line baking sheet with parchment paper; spray with nonstick spray. Stir chocolate in bowl set over saucepan of simmering water until melted and smooth. Pour onto baking sheet. Using offset spatula, spread chocolate in even layer into 12x9-inch rectangle. Sprinkle with nuts. Place in freezer until hard, at least 30 minutes. Invert onto work surface. Peel off paper. Coarsely chop. Place DO AHEAD: Chocolate-almond bark can be made 2 days ahead. Keep frozen.
• Bring brown sugar, corn syrup, 3 tablespoons water, and butter to boil in heavy medium saucepan, stirring until butter melts and sugar dissolves. Reduce heat to medium and boil until dark brown, stirring occasionally, about 5 minutes. Carefully stir in 1/2 cup cream, vanilla, and salt (mixture will bubble vigorously). Boil 1 minute longer. Cool slightly. DO AHEAD: Sauce can be made 2 days ahead. Cover and chill. Rewarm before serving.
• Using electric mixer, beat 1 1/2 cups cream and 2 tablespoons sugar in medium bowl until peaks form. Spoon decoratively over pie. Sprinkle chocolate-almond bark over. Cut pie into wedges and serve, passing warm sauce alongside.

Steps:

• Combine milk, pie filling mix, pumpkin, spices, and whipped topping in a deep, narrow-bottom bowl. Beat at lowest speed of an electric mixer for about 1 minute. Pour filling into cooled pie shell.
• Chill until set, about 3 hours.

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in the chocolate chips, pumpkin and pie spice. Fold in 2 cups whipped topping. Spoon into crust. Refrigerate for 4 hours or until set., Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.