Pumpkin Pecan Tawny Port Pie With Chocolate

Prep Time30 mins
Cook Time1 hr
Course: Dessert
Servings: 8 people

Ingredients

Crust

  • 1 unbaked 9” pie crust Or make your favorite homemade pie crust

Pumpkin Pie Filling

  • 1 cup pumpkin puree not pumpkin pie mix
  • 1/4 cup heavy cream
  • 1/2 cup light or dark brown sugar
  • 1 egg
  • 1 tsp pumpkin pie spice* See notes for a homemade recipe
  • 1/4 tsp salt
  • 1 tsp vanilla

Pecan Pie Filling

  • 1/2 cup granulated sugar
  • 4 tbsp butter
  • 2 eggs
  • 1/2 cup pure maple syrup
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 tbsp Somerset Ridge Tawny Port
  • 1 -1 1/2 cups raw pecans
  • 1 cup good chocolate chips
  • flaky sea salt for sprinkling

Instructions

  • Preheat the oven to 350 degrees F.

Pumpkin Pie Filling

  • Mix together the pumpkin, heavy cream, brown sugar, egg, pumpkin pie spice, salt and vanilla in a mixing bowl until combined.
  • Pour the mixture into the bottom of your chilled pie crust.

Pecan Pie Filling

  • Cream together the sugar and butter until combined.
  • Add one egg at a time, scraping down the sides if needed until the eggs are fully incorporated.
  • Add the maple syrup, salt, vanilla and Tawny Port until combined.
  • Stir in half of the pecans.

Make the Pie

  • Carefully spoon the pecan pie over the pumpkin filling.
  • Some of the two filling will mix, this is OK, but try your best to be careful with the pecan filling so you will get two layers of pie!
  • Once you have added all of the pecan pie filling to the crust, sprinkle on the remaining pecans and chocolate chips.
  • Place the pie in the middle rack of the oven and bake for 45-55 minutes or until the center just has a little jiggle to it.
  • If the top of the pie is burning before the center is done, cover with foil.
  • Allow the pie to cool completely before serving.
  • Sprinkle with flaky sea salt.
  • Store in the fridge and bring to room temp before serving if desired.

Notes

**Make your own pumpkin pie spice:
Mix together 1 tsp cinnamon, 1/4 tsp ginger, and 1/8 tsp nutmeg.