Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C). Place the pie crust in a 9-inch pie dish, crimping the edges as desired. Set aside.
- In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and fully incorporated.
- In a separate small bowl, mix the melted chocolate with vanilla extract until glossy. Set aside to cool slightly for 5 minutes.
- Pour 3/4 of the pumpkin mixture into the prepared pie crust. Spoon dollops of the chocolate mixture over the pumpkin layer.
- Use a knife or toothpick to swirl the chocolate into the pumpkin filling, creating a marbled effect. Be careful not to overmix.
- Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and continue baking for 35–40 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let cool completely for 2 hours before refrigerating for at least 4 hours or overnight to set.
- Serve chilled or at room temperature with whipped cream if desired.
Notes
For an extra silky texture, use room temperature eggs and avoid overbaking — the center should still have a slight jiggle. Chill well before slicing for clean cuts. Serve with whipped cream or chocolate shavings.