There’s a secret when it comes to this ridiculously good Chocolate Pumpkin pie: it’s pretty darn easy. I might have had a huge potluck dinner to go to last Saturday night, and maybe signed up for dessert, and let’s just pretend that I forgot about it entirely until late afternoon, day of the party. It’s times like this that I wished I had some grab bags like these Thanksgiving treats, but I was all out. This pie, however, made with a graham cracker crust and basic ingredients, came in clutch. All said and done, this Chocolate Pumpkin pie looked festive on my friend’s dessert table and was seasonally appropriate. Cindy: 1, Thanksgiving: 0.
THE GRAHAM CRACKER CRUST
Prep a bit of melted chocolate over a baine-marie, which is a double boiler or a water bath. When the graham cracker crust has baked and cooled for 10 minutes, pour in the melted high quality bittersweet chocolate chunks like Scharffen Berger over the bottom of the crust. Naturally, I played with the melted chocolate and wrote out thanks mucho before covering completely with chocolate. Let cool on a wire rack and make this easy filling
THE CHOCOLATE PUMPKIN FILLING
Next, mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, dry malt powder (if you don’t have this on hand, don’t sweat it, just skip) and a pinch of cloves head into a medium bowl.
DECORATING THE CHOCOLATE PUMPKIN PIE
This Chocolate Pumpkin Pie is ready for consumption! Enjoy having it on display on the Thanksgiving table, or bring it over to a friend’s for a cute and delish dessert. And I know from experience – it’s perfect for last minute!
Photos by: Maria Hedrick Photography