CHOCOLATE PUMPKIN PIE with Gingersnap Cookie Crust

This year instead of doing the traditional pumpkin pie for Thanksgiving, it should come as no surprise to you, if you are familiar with Donya Marie’s Beyond Chocolate, knowing that I will put chocolate in just about anything!  This is good, it’s real good, but I will warn you, that if you have your mind wrapped around a traditional pumpkin pie for the Holidays, then you will want to make this for another occasion.

Pie Crust:

2 cups gingersnap cookie crumbs

1/4 cup butter, melted

Preheat oven to 350 degrees. Combine cookie crumbs and melted butter in a small bowl. Press onto bottom and up sides of a 9″ pie plate and bake for 8 minutes. Cool completely.

Pie:

2 tbsp. flour

1 c. sugar

1 tsp. Cinnamon

1 tsp. Pumpkin Pie spice

1 can pumpkin (16 oz.)

1 Gingersnap cookie crust pie shell

2 eggs, beaten

3/4 c. half and half or canned milk

2/3 c Donya Marie’s Beyond Chocolate Original Decadence Chocolate Sauce

Combine flour, sugar, cinnamon, pumpkin pie spice, and pumpkin in a medium bowl. Mix well. Add eggs. Stir in half and half and chocolate. Mix thoroughly and pour into pie shell. Bake at 400 degrees for 10 minutes.  Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done. This is a new twist to an old favorite.

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