Tuesday, December 13, 2011

Chocolate Pumpkin Pie

 
 
I love the creaminess and the subtle aroma of pumpkin in desserts, but somehow pumpkin pie was not in my list of favorite desserts until I added chocolate to the filling. This way you still have the nice texture of pumpkin, but the flavor is deeper, richer and, of course, chocolate always makes everything more delicious, flirting gently with all the pumpkin pie spices.

The origin of this recipe (without the chocolate added) is from Better Homes and Gardens New Cookbook.
 
 
Ingredients: (Serves 8)
  • One single-crust pie dough (See recipe)
  • 6 oz (about 1 cup) semisweet chocolate chips
  • One 16-oz can pumpkin
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 3 slightly beaten eggs
  • One 5-oz can (2/3 cup) evaporated milk
  • 1/2 cup milk
  • Whipped cream or mascarpone cheese, for serving (optional)


Directions:

  • Prepare the single-crust pie dough.
  • Preheat the oven to 375 F.
  • Roll out the dough with your hands or with a rolling pin (dusted w/ a little flour) from center to the edges to a circle about 12 inches in diameter on a lightly floured surface (or on a piece of parchment paper or plastic wrap that's big enough to accommodate the circle).
  • To transfer the dough, wrap it around the rolling pin and unroll it into a 9-inch pie plate (or transfer it with the parchment paper or plastic wrap and turn it upside down into the pie plate). Ease pastry into pie plate, being careful not to stretch it (if you stretch it, it will shrink right back during baking). Keep it in the fridge until you prepare the filling.
  • Melt the chocolate chips on a double boiler. Turn off the heat and let it sit, until the rest of the filling is prepared.
  • In a mixing bowl, combine pumpkin, sugar, cinnamon, ginger and nutmeg (instead of using 3 different spices, you can also use 1 1/2 teaspoons pumpkin pie spice). Add eggs and beat lightly until just combined. Gradually stir in evaporated milk and milk, mix well. Add the melted chocolate and mix gently until combined.
  • Place the pastry-lined pie plate on the oven rack. Carefully pour filling into pastry shell.
  • Bake for 50-60 minutes or until a knife inserted near the center comes out clean. Let it cool to room temperature, and then store it in the fridge before serving. Serve with whipped cream or mascarpone cream.

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