Pumpkin Pie, Updated

Not another Pumpkin Pie recipe!

Yep. That’s exactly what this is. Doubting Thomases, stay with me.

There are people who adore Pumpkin Pie, who could write sonnets about its virtues and happily consume it all year ’round. People for whom this post is just more great news about their favorite seasonal treat.

I’m not one of those people. Pumpkin Pie? Eh. I could take it or leave it. And, given the choice between Pumpkin and Pecan on Thanksgiving after I’ve already eaten way more food than a mid-sized whale does in a day…I’ll go with the Pecan every time.

So when I got the random craving a little while ago for Pumpkin Pie, I did what any sensible person would do—I decided to add chocolate and see what happened.

What happened was… Decadent. Rich. Creamy. Pumpkin Pie 2.0, if you will, where the chocolate adds another layer of flavor without overwhelming everything you already love about Pumpkin Pie.

For all those of you who have extra canned pumpkin lying around or like Pumpkin Pie for Christmas as well as Thanksgiving or just want Pumpkin Pie right NOW, here’s my take on it. (But beware. Even though you’ll want to, you can’t eat more than one piece at a time. It’s that intense.)

Chocolate Pumpkin Pie

(Adapted from this recipe and this one)

Pie Crust:

1 and 1/3 cups all-purpose flour, plus more for flouring

1/2 tsp. salt

1/2 c. butter (1 stick), cold

3 and 1/2 tbsp. cold water

Filling:

1 15 oz can of pumpkin (or use a real sugar pumpkin if you’re brave; I wasn’t)

4 oz. cream cheese, softened

1 12 oz can evaporated milk

1/2 c. brown sugar

1/2 c. heavy whipping cream

1/2-3/4 c. melted chocolate chips, to taste (I prefer Ghirardelli’s 60% Dark Chocolate kind.)

2 tbsp. cornstarch

1 tsp. cinnamon

1/4 tsp. allspice

1/8 tsp. nutmeg

1/4 tsp. salt

2 large eggs, beaten

Whipped Cream (optional, but also kind of not, if you know what I mean):

2 c. heavy whipping cream

2 tbsp. powdered sugar or granulated sugar, to taste

1 tsp. vanilla extract

Directions: Preheat oven to 350 F. In a large bowl, combine the flour and salt. Cut the butter into the flour; add cold water 1 tablespoon at a time. Mix dough and repeat until dough is moist enough to hold together. Lightly flour hands and shape dough into a ball. On a floured surface or board roll dough out to about 1/8 inch thickness. With a sharp knife, cut dough 1 1/2 inch larger than your 8-9 inch pie pan. Gently transfer dough to pie pan and shape, making sure dough goes completely up sides all around. Press edges with fork.

In a separate bowl, whisk pumpkin and cream cheese together. Add evaporated milk, brown sugar, cream, almost all of the melted chocolate chips (reserving some to drizzle on top of the pie after it comes out of the oven), cornstarch, cinnamon, allspice, nutmeg, salt, and eggs. Pour the filling into the crust and bake until the filling is set in the center, about 45 minutes, depending on your oven. (Check every 5 minutes after 40 min. in oven.) Drizzle melted chocolate on top of pie and let cool for 30 minutes.

While the pie is cooling, make the whipped cream. In a large bowl, whip cream, sugar, and vanilla together until stiff peaks begin to form. IMPORTANT: Do not overbeat, as cream will become butter-like. (Thanks to allrecipes.com. I usually just throw everything together.) Serve pie at room temperature or chilled with a generous dollop of whipped cream.

I hope you enjoy it! This recipe is one of many to come.

And now, just three words to leave you with: Move over, Pecan.

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