Print

Perfect Spiderweb Pumpkin Pie with Easy Chocolate Drizzle

spiderweb pumpkin pie - featured image
Print Recipe

A stunning pumpkin pie with a silky spiced filling and a dramatic chocolate spiderweb pattern. This showstopper dessert looks like it came from a fancy bakery but comes together easily, making it perfect for fall gatherings and Thanksgiving.

Ingredients

Scale
  • 1 ¼ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • 3–4 tablespoons ice water
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • ¾ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips
  • 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter

Instructions

  1. Make the pie crust: In a large bowl, whisk together flour and salt. Add cold cubed butter and work into flour until mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in ice water one tablespoon at a time, mixing with a fork until dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 1 hour.
  2. Blind bake the crust: Preheat oven to 375°F. Roll dough to 12 inches, transfer to pie dish, trim and crimp edges. Line with parchment and fill with pie weights. Bake 15 minutes, remove weights and parchment, bake 5-7 minutes more until lightly golden. Cool slightly.
  3. Prepare the pumpkin filling: In a large bowl, whisk together pumpkin puree, 1 cup heavy cream, brown sugar, eggs, vanilla, pumpkin pie spice, cinnamon, and ¼ teaspoon salt until smooth. Pour into pre-baked crust, smoothing the top.
  4. Bake the pie: Bake at 375°F for 45-50 minutes until edges are set but center jiggles slightly. Cool completely on a wire rack (about 2 hours).
  5. Create the spiderweb chocolate drizzle: In a small saucepan over low heat, combine dark chocolate chips, 2 tablespoons heavy cream, and 1 tablespoon butter. Stir until melted and smooth. Cool 2-3 minutes until warm but not hot. Transfer to a piping bag or zip-top bag with a tiny corner snipped off.
  6. Pipe a small circle of chocolate in the center of the pie, then pipe concentric circles around it, spacing about ½ inch apart (5-6 circles total). Using a toothpick or skewer, drag from the center outward through all circles like spokes, then drag from the edge back toward the center between each spoke. Wipe toothpick clean between each drag.
  7. Let chocolate set at room temperature for 30 minutes, or refrigerate 15 minutes.

Notes

Don’t skip blind baking to avoid a soggy crust. Ensure pie is completely cool before adding chocolate drizzle. Wipe toothpick clean between each drag for crisp spiderweb lines. For best results, use cold butter for crust and pure dark chocolate without stabilizers.

Nutrition

Keywords: pumpkin pie, spiderweb, chocolate drizzle, Thanksgiving, fall dessert, Halloween

Find it online: https://evabakery.com/perfect-spiderweb-pumpkin-pie-with-easy-chocolate-drizzle/