Chocolate Pumpkin Pie
November 27, 2013
Pumpkin pie is described as a traditional sweet dessert, usually served during the fall and early winter, particularly for Thanksgiving and Christmas in America and Canada. The pumpkin symbolizes harvest time and also has a starring role at Halloween.
A lot of people swear by pumpkin pie. When they think of a certain pie, they get pumpkin pie off the top of their heads. Many variations have been done with pumpkin pie, be it the filling or the crust. Ginger snap or vanilla wafers can be worked into the recipe, and in this case chocolate!
Chocolate Pumpkin Pie Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to the bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling (if not using a crust, wipe/spray your pie plate with a smidgen of oil). Sprinkle on 2 tbsp chocolate chips. Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerating if desired. |
Enjoy and have a happy Thanksgiving! 🙂
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