Chocolate Pumpkin Pie, a Twist on Tradition

This recipe contains two of my favorite ingredients, chocolate and pumpkin. I confess was a little skeptical of trying this recipe because I LOVE, LOVE. LOVE, pumpkin pie! I thought why mess with perfection, or at least perfection to me.

The recipe was featured on the new talk show with Mario Batali and Daphne Oz, Michael Symons, Carla Hall, and Clinton Kelly, The Chew. Each of the hosts were featuring their favorite Thanksgiving recipes and this one one of them. So I tried it…and it is very good. The chocolate is a delicious addition to the spices of the pumpkin pie, and it is a wonderful twist on tradition! So if you are looking for something new and different to spice up your Thanksgiving meal and to add chocolate to your day this is the recipe for you.

Chocolate Pumpkin Pie

Directions and Ingredients:

Recipe Adapted from The Chew TV Show

Crust:

1 1/4 cups All-Purpose Flour

1/2 teaspoon Salt

1/2 teaspoon Sugar

1/2 cup Unsalted butter (very cold and cut into small pieces)

2-3 tablespoons Ice Cold Water

 Combine the flour, salt, sugar and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle 2 tablespoons of the ice water and pulse until crumbly, and dough holds when squeezed together. Add another sprinkle of water if too dry, but do not over mix. Transfer dough to a plastic bag, press into a disk, and refrigerate for one hour. Preheat oven to 425F. 

 Roll out dough on floured surface. Press into pie plate, trim to leave 1-inch excess around edges, fold under and flute edges. Cut a piece of parchment or nonstick foil to the size of the pie, and use to line pie crust. Fill with pie weights, and bake until golden, about 15 minutes.

Chocolate:

 3 oz Bittersweet Chocolate (very finely chopped)

6 oz Semisweet Chocolate (chopped)

4 tablespoons Unsalted Butter (cut into small pieces)

 In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.

Pumpkin Filling

1 14 oz Can Pumpkin

1 12 oz Can Evaporated Milk

3/4 cup Packed Light-Brown Sugar

3 Large Eggs

1 tablespoon Cornstarch

1 teaspoon Vanilla Extract

1 1/2 teaspoons Salt

3/4 teaspoon Ground Cinnamon

3/4 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

Pinch of Ground Cloves

 In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet.  Bake at 325F until center of pie has set, about an hour. Refrigerate until cooled completely to serve.

NOTE: I was lazy and used a purchased crust. You can do the same or use your own crust recipe, I know that many people have a favorite family recipe, as do I.

Let me know if you try this and what you think!

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