Chocolate Chip Pumpkin Pie
A chocolate twist to the classic pumpkin pie!
Servings 10 slices
Calories 352kcal
Ingredients
- 3/4 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 2 large eggs
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin (1 15 oz can)
- 12 ounces evaporated milk (1 12 oz can)
- 1 cup mini semi-sweet chocolate chips
- 1 pie crust
- whipped cream + extra chocolate chips optional - for garnish
Instructions
- Preheat oven to 425 degrees F.
- In the bowl of an electric mixer, beat eggs with canned pumpkin, vanilla, spices and sugar on low for 1 minute.
- Slowly add in evaporated milk. Beat again until combined.
- Stir in chocolate chips.
- Pour filling into pie crust.
- Bake at 425° F for 15 minutes, reduce temperature to 350° F and bake for 40 to 50 minutes or until toothpick (or knife) inserted comes out clean. Loosely cover the pie crust edges with aluminum foil if they begin to darken too much.
- Allow pie to cool completely and garnish with whipped topping and extra chocolate chips.
Notes
If you love pumpkin pie, you don't want to miss this chocolate chip pumpkin pie! It's the perfect chocolatey-twist!
Nutrition
Calories: 352kcal | Carbohydrates: 44g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 244mg | Potassium: 375mg | Fiber: 4g | Sugar: 30g | Vitamin A: 6759IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 3mg