No longer must you chose between your favorite dessert (chocolate) and traditional choice (pumpkin pie) on Thanksgiving. These two great choices of pie have been combined into a perfectly rich and chocolaty treat. This simple pie also can be dressed up. Whipped cream in an obvious choice, as are chocolate or vanilla ice cream. Take it even further with a drizzle of warm chocolate sauce, warm maple syrup, or warmed pumpkin butter.
Start to finish: 1 Hour (10 min. active)
Servings: 8 Right!!
1 c. heavy cream
6 oz. semi-sweet chocolate bits
15 oz. can pumpkin puree
1/2 c. packed dark brown sugar
1 tsp. cinnamon
1 tsp. ground dry ginger
1/2 tsp. ground cloves
1/2 tsp. ground all spice
1/4 tsp. nutmeg
1/2 tsp. salt
1 prepared (raw) deep-dish pie crust
Heat the oven to 350 F.
In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the heat and add chocolate bits. Stir until completely melted and smooth.
In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt, and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.
If it isn't already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 50 to 60 minutes, or until the center is set and no longer jiggles.
Nutrition information per serving,
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