Chocolate Blog 2.0: Chocolate Lover's Pumpkin Pie

This year's pie began with a small 'pie pumpkin' and canned pumpkin from my pantry. After I roasted and scooped out the pie pumpkin, I pureed it in the food processor with just a little water.

The result? Enough puree for a whole pumpkin pie. But I've only used a pie pumpkin once before-a long time ago. So I blended it with my canned puree and added half to the recipe. Now I've also got enough puree in my freezer to make a Pumpkin Cheesecake or Pumpkin Muffins, sometime soon.

Although I do like traditional pumpkin pie, this chocolate lover decided to create a hybrid that would cover all the bases. It turned out so well that this simple and delicious recipe later won a contest sponsored by Kansas City, Missouri Chef Jasper Mirabile, Jr., with Jasper's Italian Restaurant. 

​Chocolate Lover's Pumpkin Pie
Makes 12-16 servings-this is a very rich dessert!
 
9-inch pie crust 
1/2 cup bittersweet or semi-sweet chocolate chips
 
15 ounces/1 can pumpkin puree
1 can evaporated milk
1/2 cup brown sugar
2 eggs, slightly beaten
1 teaspoon flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup bittersweet or semi-sweet chocolate chips, ground fine in food processor​

1. Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread half of the melted chocolate across the entire crust, including the edge.

​2. Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill the crust; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch.

​3. Cool one hour on wire rack and then for 1/2 hour in refrigerator. Reheat melted chocolate in double boiler. Use pastry brush to 'paint' the pie top with remaining chocolate. Cool at least 15 more minutes before serving.