CHOCOLATE PUMPKIN PIE: Perfect for Thanksgiving

Photo: Annemarie Kostyk

Thanksgiving is coming up this week, and what's Thanksgiving without Pumpkin Pie? Add Chocolate, and you're calling my name! You'll love this recipe!

I've posted this recipe before, but I have to post again. This is by far the best and easiest Chocolate Pumpkin Pie recipe! This is from my friend Annmarie Kostyk, the Chocolate Goddess.

I love making this Easy Chocolate Pumpkin Pie for Thanksgiving. And, you can always change it up with a Chocolate Crust. You can never have too much chocolate!

CHOCOLATE PUMPKIN PIE

Ingredients
2 Tbsp flour
1 cup sugar
1 tsp cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell  (or make a chocolate cookie crust)
2 eggs, beaten
1 cup half and half
1 tsp vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well.
Add eggs.
Stir in half and half and chocolate.
Mix thoroughly and pour into pie shell.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

Double Layer Chocolate Pumpkin Mousse Pie: Canadian Thanksgiving

Today is Canadian Thanksgiving, and because I think all holidays should be celebrated with Chocolate, I'm posting my favorite recipe for Double Layer Chocolate Pumpkin Mousse Pie. 

Since it's Canadian Thanksgiving, this recipe is from the Dairy Farmers of Canada website Dairy Goodness. Hope my North of the Border friends have a wonderful celebration. And, for those in the U.S., this Pie is fabulous for our Thanksgiving in late November.

The very first Thanksgiving celebration in North America took place in Canada when Martin Frobisher, an explorer from England, arrived in Newfoundland in 1578. He wanted to give thanks for his safe arrival to the New World. That means the first Thanksgiving in Canada was celebrated 43 years before the pilgrims landed in Plymouth, Massachusetts! For a few hundred years, Thanksgiving was celebrated in either late October or early November, before it was declared a Canadian National Holiday in 1879. It was then, that November 6th was set aside as the official Thanksgiving holiday. On January 31, 1957, Canadian Parliament announced that the second Monday in October would be Thanksgiving -- "a day of general thanksgiving to almighty God for the bountiful harvest with which Canada has been blessed."

Another reason for Canadian Thanksgiving taking place earlier than its U.S. counterpart is that Canada is geographically further north than the United States, causing the Canadian harvest season to arrive earlier than the American harvest season. But what are the differences between Canadian and American Thanksgiving, other than the date and history? Not much! Both Canadians and Americans celebrate Thanksgiving with parades, family gatherings, pumpkin pie and a whole lot of turkey! (Info from Kidzworld.com)

So here's a fabulous Double Layer Chocolate Pumpkin Pie for the Thanksgiving table.

Double Layer Chocolate Pumpkin Mousse Pie

Ingredients

Crust:
1-1/2 cups chocolate cookie crumbs (chocolate wafers that have been crushed)
1/4 cup unsalted butter, melted

Chocolate Ganache Layer:
8 oz bittersweet chocolate, chopped
2 Tbsp sweet butter, softened
1 cup whipping cream

Pumpkin Layer:
8 oz cream cheese, softened
1/2 cup packed light brown sugar
1 cup pumpkin puree
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1 cup thick whipping cream
Whipped cream, to garnish
Freshly grated nutmeg

Directions

Crust:
In bowl, combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch deep pie plate. Bake in preheated 350 °F oven for about 10 minutes or until firm. Let cool.

Chocolate Ganache Layer:
Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.

Pumpkin Layer:
Meanwhile, in large bowl, beat cream cheese and sugar until fluffy. Beat in pumpkin, vanilla extract, cinnamon, ginger, and cloves until smooth.

Whip cream. Fold half of cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (If you make ahead: you can cover and refrigerate for up to 2 days.)

Garnish with whipped cream and nutmeg before serving.

Photo: Dairy Farmers of Canada

CHOCOLATE PUMPKIN PIE for Thanksgiving!

Photo: Annemarie Kostyk

Thanksgiving is coming up, and what's Thanksgiving without Pumpkin Pie? Add Chocolate, and you're calling my name! You'll love this recipe!

I've posted several recipes for Chocolate Pumpkin Pie, but this is one of the best and easiest! This is from my friend Annmarie Kostyk, the Chocolate Goddess.

I love making this Easy Chocolate Pumpkin Pie for Thanksgiving. And, you can always change it up with a Chocolate Crust. You can never have too much chocolate!

CHOCOLATE PUMPKIN PIE

Ingredients
2 Tbsp flour
1 cup sugar
1 tsp cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell  (or make a chocolate cookie crust)
2 eggs, beaten
1 cup half and half
1 tsp vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well.
Add eggs.
Stir in half and half and chocolate.
Mix thoroughly and pour into pie shell.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

Chocolate Pumpkin Pie: Pumpkin Pie Day!

Photo: Annemarie Kostyk

Today is Pumpkin Pie Day. I've posted several recipes for Chocolate Pumpkin Pie, but this is one of the best and easiest! This is from my friend Annmarie Kostyk, the Chocolate Goddess.

I love making this Easy Chocolate Pumpkin Pie. You can always add a chocolate crust if you want more chocolate.

Be sure and save this recipe for Thanksgiving!

CHOCOLATE PUMPKIN PIE

Ingredients
2 Tbsp flour
1 cup sugar
1 tsp cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell  (or make a chocolate cookie crust)
2 eggs, beaten
1 cup half and half
1 tsp vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well.
Add eggs.
Stir in half and half and chocolate.
Mix thoroughly and pour into pie shell.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

CHOCOLATE PUMPKIN PIE

Photo: Annemarie Kostyk

Thanksgiving is coming up, and what's Thanksgiving without Pumpkin Pie?

I've posted several recipes for Chocolate Pumpkin Pie, but this is one of the best and easiest! This is from my friend Annmarie Kostyk, the Chocolate Goddess.

I love making this Easy Chocolate Pumpkin Pie for Thanksgiving, but I make a Chocolate Crust. I can never have enough chocolate! :-)

CHOCOLATE PUMPKIN PIE

Ingredients
2 Tbsp flour
1 cup sugar
1 tsp cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell  (or make a chocolate cookie crust)
2 eggs, beaten
1 cup half and half
1 tsp vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well.
Add eggs.
Stir in half and half and chocolate.
Mix thoroughly and pour into pie shell.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

EASY CHOCOLATE PUMPKIN PIE

Thanksgiving is coming up, and what's Thanksgiving without Pumpkin Pie?

I've posted several recipes for Chocolate Pumpkin Pie, but this is one of the best and easiest!  This is from my friend Annmarie Kostyk, the Chocolate Goddess.

I love making this Easy Chocolate Pumpkin Pie for Thanksgiving, but I make a Chocolate Crust. I can never have enough chocolate! :-)

CHOCOLATE PUMPKIN PIE

Ingredients
2 Tbsp flour
1 cup sugar
1 tsp cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell  (or make a chocolate cookie crust)
2 eggs, beaten
1 cup half and half
1 tsp vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well.
Add eggs.
Stir in half and half and chocolate.
Mix thoroughly and pour into pie shell.
Bake at 400 degrees for 10 minutes.
Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

Photo: Annmarie Kostyk

Quadruple Chocolate Pumpkin Pie: National Pumpkin Day

Today is National Pumpkin Day. Shouldn't be a surprise since it's so close to Halloween!

This is my all time favorite Chocolate Pumpkin Pie recipe. It's from Martha Stewart, and she labels it Triple Chocolate Pumpkin Pie. I take it a step further and make a Chocolate Cookie Crust, so it's a Quadruple Chocolate Pumpkin Pie. OMG! This is sooo smooth and delicious.

QUADRUPLE CHOCOLATE PUMPKIN PIE

For the Filling
3 ounces dark chocolate (70 % cacao) finely chopped
6 ounces chocolate (60 % cacao), chopped
2 ounces (4 tablespoons) sweet butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure Madagascar vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

Chocolate Cookie Pie Crust (yet another variation)
2 1/2 cups chocolate wafers
8 Tbsp sweet butter

Melt butter.
Put chocolate wafers in plastic bag and crush with spoon or rolling pin. Should be pea size.
Combine melted butter and ground chocolate wafers.
Press ingredients into 9-1/2 inch buttered pie pan--bottom and up the sides.
Bake for 10 minutes at 325.

Directions 
Immediately after taking pie shell out of oven, sprinkle darker chocolate over bottom of crust.Return to oven to melt chocolate, about 1 minute.
Spread chocolate in thin layer on bottom and up sides.
Let cool on a wire rack. Reduce oven temperature to 325 degrees.

Make filling
In large heatproof bowl set over pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in medium bowl.
Whisk 1/3 pumpkin mixture into chocolate mixture.
Whisk in remaining pumpkin mixture until completely incorporated.
Transfer pie dish to rimmed baking sheet, and pour pumpkin mixture into crust.
Bake until center is set but still wobbly, 55 to 60 minutes.
Let cool in pie dish on wire rack.
Refrigerate until well chilled, at least 8 hours (preferably overnight).
Before serving, drizzle melted milk chocolate on top. Serve immediately.

Chocolate Pumpkin Pie

Thanksgiving is coming up, and what's Thanksgiving without Pumpkin Pie?

Last year I posted a recipe for Pumpkin Chocolate Cheesecake. You can also have a regular Pumpkin Pie with a Chocolate Cookie Crust. But here's a totally different and fabulous recipe from my friend Annmarie Kostyk, the Chocolate Goddess, for Chocolate Pumpkin Pie.  Be sure and check out all her chocolate postings.

I know I'm making this Chocolate Pumpkin Pie for Thanksgiving, but I'll be making a Chocolate Crust. I can never have enough chocolate! :-)

CHOCOLATE PUMPKIN PIE

Ingredients:
2 tablespoons flour
1 cup sugar
1 teaspoon cinnamon
1 can pumpkin (16 oz.)
1 unbaked pie shell
2 eggs, beaten
1 cup half and half
1 teaspoon vanilla
2/3 cup dark chocolate (chopped), melted with 1 tablespoon butter

Directions:
Combine flour, sugar, cinnamon and pumpkin in a medium bowl. Mix well. Add eggs. Stir in half and half and chocolate. Mix thoroughly and pour into pie shell. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake about 40 minutes longer, until custard tests done.

Photo: Annmarie Kostyk