- 1 Pillsbury™ refrigerated pie crust (from a box)
- 3/4 cup packed brown sugar
- 3 eggs
- 2 teaspoon pumpkin pie spice
- 1 can (15 oz) pumpkin (not pumpkin pie filling)
- 1 1/2 cups whipping cream
- 1 tablespoon unsweetened baking cocoa
Heat oven at 350°F.
Unroll pie crust on work surface. Press in bottom and up sides (about 1 inch) of 9-inch tart pan with removable bottom or pie plate.
In large bowl, beat brown sugar and the eggs until thoroughly blended. Gently fold in pumpkin pie spice and pumpkin. Stir in whipping cream.
Reserve 1 cup pumpkin filling. (I poured it into the measuring cup I had the whipping cream in so I didn’t dirty another dish, or you can just leave it into the bowl.) Pour remaining filling into pie crust.
With whisk, stir together reserved 1 cup pumpkin filling and baking cocoa until no lumps remain. Pour chocolate filling over pumpkin filling in pie plate. Slightly tap sides of plate so 2 fillings combine.
Bake about 50 minutes or until toothpick inserted near center comes out clean. Turn off oven and slightly open oven door; leave pie in oven about 1 hour 30 minutes to cool.
Refrigerate pie 3 hours before serving. Serve with whipped cream.