Since Thanksgiving is an American holiday and it’s only ever on a Thursday I’m usually at work. Instead of celebrating on Thursday my friend picks a Saturday in November and throws a massive party! I’m usually in charge of desserts of course! This year I made this Chocolate Pumpkin Pie and also a Pumpkin Layer Cake. If chocolate isn’t your thing I made a Pumpkin Pie with a Crunchy Pecan Topping last year.
My friend made a 17 pound turkey this year and mashed 10 pounds of potatoes! There were about 20 people to feed.
Many people in attendance weren’t American and Pumpkin Pie isn’t really eaten outside of North America so a regular Pumpkin Pie can be a little overwhelming. This chocolate pumpkin pie was the perfect choice this year. It has a lovely subtle pumpkin flavor with the spiciness and also a smooth chocolate flavor.
2 cups crushed graham crackers or ginger nut biscuits
2 ounces unsalted butter, melted
1 tbs sugar
2 tbs brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
3 ounces bittersweet (around 60%) chocolate, chopped (I used 70%)
6 ounces semisweet chocolate (around 50%), chopped (I used 39%)
2 ounces unsalted butter
1 can pumpkin (15 ounces)
12 ounces evaporated milk
3/4 cup packed light brown sugar
1 tbs cornstarch/cornflour
1 tsp vanilla
1 1/2 tsp salt
3/4 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
pinch of cloves
milk chocolate, for drizzling
- Preheat the oven to 350 F/180C. In a small bowl combine the cookie crumbs, melted butter, sugars, salt and cinnamon in a bowl.
- Firmly press the mixture into the bottom and sides of a 9 inch pie pan. Bake for 8 to 10 minutes.
- Remove from the oven and sprinkle the bittersweet chocolate over the crust. Place back in the oven for 1 minute.
- Take out of the oven and using a spatula or pastry brush smooth the chocolate over the bottom of the crust. Set aside and let the chocolate set. Reduce the oven temperature to 325 F/160 C.
- Make the filling. In a heat proof bowl over a pan of simmering water melt the semisweet chocolate stirring until smooth. Remove from the heat. In a large bowl whisk together the pumpkin, evaporated milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg and cloves. Whisk in 1/3 of the chocolate mixture at at time until completely incorporated.
- Place the pie dish on a baking sheet and pour the filling into the crust. Bake for 55-60 minutes. The middle should still be a little wobbly when taken out. refrigerate 8 hours or overnight before serving. Remove from the refrigerator 30 minutes before serving (it will be impossible to slice when stone cold). Melt the milk chocolate and drizzle over the pie. Serve with ice cream.
adapted from Martha Stewart