Cocoa Pumpkin Crumble
"Chocolate and pumpkin might not seem like an obvious combo at first. That is, at least, until you try it. The key is not to let the pumpkin overwhelm the chocolate or vice versa. In this pie, there’s a sprinkling of milk chocolate chips along the bottom of the crust, and on top, there’s a gently cocoa-spiked crumble topping. Serve with fresh whipped cream or vanilla ice cream, and perhaps espresso to cut through the richness...."
INGREDIENTS
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All purpose flour, for work surface
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1 disk Basic Pie Crust
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1/2 cup milk chocolate chips or chopped milk chocolate
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1 15-oz. can pure pumpkin puree
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2 large eggs
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1/2 cup sour cream
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1/4 cup whole milk
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1/2 cup packed light brown sugar
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1 teaspoon pure vanilla extract
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon kosher salt
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pinch ground cloves
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Cocoa Crumble:
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1/2 cup all purpose flour
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1/2 cup packed light brown sugar
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1 teaspoon unsweetened cocoa powder
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1/2 teaspoon ground cinnamon
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Pinch kosher salt
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1/4 cup unsalted butter, softened
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