Fall Treats: Combining Chocolate with Pumpkin

by Michele Cheplic | More from this Blogger

20 Oct 2008 08:00 PM

You can't go wrong when chocolate is in the mix. (At least in my family.) Whether you are adding chocolate chips to pumpkin pancakes or perking up an ordinary pumpkin muffin with swirls of chocolate, nothing beats the seasonal combination of sweet and sweeter.

However, if you want to take the combo to an entirely new level consider the following recipe for Chocolate Pumpkin Pie. I tried my first piece last Thanksgiving. A friend of mine made it, though she didn't create the recipe (she got it from a friend of a friend). If I knew who to thank for originating this recipe I would shout his or her name from the rooftops--it's that good!

If you are looking for a unique pumpkin dish to take to a Thanksgiving get together this is it. It has the custard-like texture of a traditional pumpkin pie, but it also includes a hearty helping of rich, luxurious chocolate (more than enough to satisfy the cravings of a true chocoholic).

This one pie takes care of your pumpkin obligation and allows you to forgo making an additional chocolate dessert for the serious sweet tooths in your family.

CHOCOLATE PUMPKIN PIE

Ingredients for Graham Cracker Crust:

2 cups graham cracker crumbs

1/4 cup butter, melted and cooled

1 teaspoon cinnamon

1 tablespoon sugar

Ingredients for Filling:

3 large eggs, room temperature

1 15-oz. can pumpkin puree (about 1 1/2 cups)

1 cup brown sugar

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/8 teaspoon freshly ground nutmeg

1/2 teaspoon salt

1/2 teaspoon vanilla extract

2/3 cup milk

Directions:

Preheat oven to 350 degrees.

Combine all crust ingredients into a medium bowl and stir to combine. Press wet crumbs into the bottom and sides of a 9-inch pie plate. Bake 12-15 minutes, until just beginning to brown at the corners.

Set aside to cool completely before filling.

Turn oven up to 425 degrees.

In a large bowl, beat eggs with a whisk until slightly foamy. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then, whisk in the milk.

Pour mixture into prepared, cooled pie crust (you can use a store-bought pie crust if you are short on time) and bake for 15 minutes.

Reduce oven temperature to 350 degrees and bake for another 30 minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.

Cool completely before cutting.

Serves 8.

Related Articles:

Sweet Treats to Serve Up on Halloween Morning

Pumpkinpalooza--A Meal Made of Pumpkins

Variations on the Traditional Pumpkin Pie

Bring On the Pumpkins: How to Cook with Fresh Pumpkin

Post Halloween Pumpkin Decorating Ideas

Pumpkin Waffles with Brown Sugar Syrup

Two Thanksgiving Sides: Grandma Delp's Pumpkin Casserole and Sweet Potato Casserole

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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