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.
Welcome to Visual Traveler.
I love crafting stories about fantastic food & beverages, must-visit destinations & eco-friendly topics. I wrote a 350+ page book about Kansas. And I've worked with dozens of additional clients - from Fodors.com & AAA magazines to USA Today 10Best & WanderWithWonder.
Grab a chair & join me as you explore photo-rich stories reflecting U.S. & international travels, plus home kitchen views.
Archived posts featuring Arizona, California, Kansas, New Mexico & chocolate