Happy Thanksgiving Everyone!Today is the big cooking and eating day for most of us. I have been cooking and baking since yesterday to get all my dishes ready for our Thanksgiving table. I decided to make a Chocolate Pumpkin Pie this year. I used my pumpkin pie recipe from last year and experimented with adding chocolate. It turned out great and I think I have a new favorite Thanksgiving pie. Hope everyone has a Sweet and Delicious Thanksgiving! Enjoy!!
1 can (15oz) pumpkin puree (plain not pumpkin pie puree)
2 (12oz) cans evaporated milk
1 brick (8oz) cream cheese (at room temperature)
1 cup white granulated sugar (add 1/4 cup more for sweeter pie)
1/4 cup packed brown sugar
2 tsp vanilla
1 1/2 tsp cinnamon powder
1/2 tsp grated nutmeg
1/2 tsp ground ginger
1/2 tsp salt
2 cup melted chocolate chips
3 (9 inch) pie crusts ( I used frozen store-bought)
Note: This filling makes enough for three store bought pie crusts. Now if you have a homemade crust and you put it into a deep dish pie pan it will fill about two pies pans.
First melt the chocolate in a double boiler (bowl over pot with boiling water) until creamy and smooth. Allow to cool.
Next use an electric mixer to cream the sugar and cream cheese. Then add the pumpkin puree, vanilla, nutmeg, ginger, cinnamon salt and eggs and blend together well. Now add the evaporated milk and slowly pour the melted chocolate in (to temper the eggs) until fully incorporated.
Pour into pie crusts. Place pies on a baking sheet (for stability) and place in a 375 degree oven for 75 minutes or until set (knife comes out clean) . Take out of oven and cool or chill. Serve with ice cream or fresh whipped cream. Enjoy.
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