Hot Cocoa Pumpkin Pie

Directions

Prep Time: ½ hour + 4½ hours chilling time
Cook and Bake Time: 1 hour
Total time: 6 hours
Serves: 8

Imagine curling up in front of a fire with a big piece of pumpkin pie in one hand, and the other hand is holding a rich cup of hot cocoa. In this dessert, they’re married together.

• Preheat oven to 350°F. Grease a 9-inch pie pan.
• To make the crust, combine graham crumbs, cocoa and melted butter. Spread into prepared pan. Press down on bottom and up sides of pan to create the crust. Bake 6 minutes, remove from oven and cool.
• While crust is cooling, make filling. Beat cream cheese with Splenda until light and fluffy.
• Add eggs one at a time with mixer on low speed. Add pie filling, vanilla, cinnamon and salt. Mix on medium low until combined, making sure to scrape sides and bottom of mixing bowl.
• Pour filling into the crust. Bake for 40–45 minutes, until set. Cool at room temperature for 1 hour.
• While the pie chills, make ganache by heating whipping cream in a heavy-bottomed medium pot over low heat. Place 1 cup of the chocolate chips in a separate bowl. Once the cream starts steaming and forming little bubbles on the surface, pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. If ganache is too thick, add a bit more cream.
• Pour ganache over the pie. Chill in fridge for 3–3½ hours.
• Once the pie has fully cooled, melt remaining chocolate chips and drizzle over the pie, or chop/shave chocolate chips and sprinkle over top.