I too found the crust too crunchy the first time I made it, however it wasn't really the crust that was too crunchy, it was the layer of chocolate between the crust and the pumpkin that was too hard. So I mixed in 1/2 cup sweetened condensed milk to the 4 oz melted semisweet chocolate. With that small modification this recipe is perfect! Chocolate and pumpkin is such a heavenly combination.
Anonymous
Rating: Unrated
10/19/2009
To those who have made this before: Did you use creme fraiche, as the recipe calls for? I can't find it at any of my local stores and I am wondering if there is a substitute.
Anonymous
Rating: Unrated
10/11/2009
I make this every year- my favorite pie recipe !!
After eating it I can't imagine pumpkin pie with a chocolate crust ...
Advertisement
Anonymous
Rating: Unrated
12/25/2008
This was tasty and I loved the combination of flavors, but my crust was super crunchy. I'm going to skip pre-baking the crust next time around and see what happens.
Anonymous
Rating: Unrated
11/26/2008
I made two of these last night for Thanksgiving prep. They were very easy to make, but took longer to cook than the recipe stated...they took about an an hour and 15 minutes to cook in my oven at 350. I haven't tasted them yet, but they smell and look delicious!!