Double Layer Chocolate Pumpkin Mousse Pie: Canadian Thanksgiving

Monday 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.

I first celebrated Canadian Thanksgiving at a Bouchercon (the World Mystery Convention) that was held several years ago in Toronto. I'll be there this Thanksgiving, too, so it's a win-win celebration! I confess, I didn't realize the first time I was there that there was 'another' Thanksgiving. For me, Thanksgiving was about the Pilgrims, the Rock, the Turkeys. Same foods in Canada, but different date and reasons. So in case you're new to this holiday, here's some information on the origins of Canadian Thanksgiving which is more closely aligned to the traditions of Europe than those of the United States.

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? 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 Madagascar 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

Mad Hatter Day: Mad Hatter Chocolate Chip Scones

Today is Mad Hatter Day! Yes, it's a real holiday, and you know I love holidays. What better way to celebrate than with Mad Hatter Chocolate Chip Scones at a Mad Hatter Tea Party?

The unofficial Mad Hatter holiday was created in 1986 in Boulder Colorado by a group of computer technicians who were inspired by the Hatter and his antics in Alice in Wonderland. In the book, the Hatter is an eccentric milliner for whom time is forever stuck at a tea party with his friend the March Hare.

The date for the holiday was chosen because of how John Tenniel illustrated the Hatter in Alice in Wonderland. The English illustrator who was also a political cartoonist depicted the Hatter wearing a hat with a piece of paper that has 10/6 written on it. The 10/6 refers to the cost of a hat – 10 shillings and 6 pence. The creators of the holiday who are from the United States where the date is written in the month/day (mm/dd) format took this to set the date for the holiday on October 6 (10/6). For those who write the date in the day/ month (dd/mm) format, the holiday would fall on June 10.

Planning to host a Mad Hatter Tea Party? Then be sure and serve Chocolate Chip Scones (not that the Mad Hatter offered Alice anything at all!). Add some clotted cream and jam, don your hat, and you're good to go!   

MAD HATTER CHOCOLATE CHIP SCONES

Ingredients
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
5 Tbsp unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
3 Tbsp orange juice (without pulp)

Directions
Preheat oven to 400. Spray baking sheet with nonstick cooking spray.
In large bowl, whisk together flour, sugar, baking powder, and salt. With pastry blender or large fork, cut in butter until mixture resembles coarse crumbs. Stir in chocolate chips. Mix in orange juice to form dough.
Turn out dough on floured surface. Pat or roll into 9 inch circle about 1/2 inch thick.
With 2 -1/2 inch fluted biscuit cutter, cut out 12 scones, pushing dough scraps together for last few, if necessary.
Transfer scones to baking sheet.
Bake in preheated oven until golden brown, about 12 minutes.
Move to wire racks to cool.
Serve with clotted cream and jam!

Cartoon of the Day: Cooking Directions

Chocolate Apple Crisp: New & Retro Recipes

Since this is Apple Month, I thought this recipe for Chocolate Apple Crisp would be perfect! What could be better than dark chocolate, great apples, caramel, and nuts! This recipe is from Betty Crocker! I always say, go to the Brands for great recipes. You can always substitute your own topping or the topping in the Retro Ad to the right for that of the Betty Crocker Oatmeal Cookie Mix.. Both recipes are from Betty Crocker. Be sure and add the caramel and chocolate chips!

CHOCOLATE APPLE CRISP

Apple Filling 
8 large Granny Smith apples (or Fuji or Gala, whatever you like best), peeled, cored, and chopped into 1 inch chunks
1 tablespoon flour
1 teaspoon ground cinnamon
12 caramels, unwrapped, chopped

Topping 
1 pouch (1 lb 1.5 oz) Betty Crocker™ Oatmeal Cookie Mix
1/2 cup butter, melted
1/2 cup chopped pecans or walnuts
1/3 cup dark chocolate chips

Directions
Heat oven to 350°F. Spray a 9x13 inch glass baking dish with cooking spay.
Place apples in baking dish and sprinkle with flour and cinnamon. Mix well, making sure all apples are coated. Sprinkle the chopped caramels evenly over the apples.
In large bowl, using fork, mix cookie mix and melted butter until crumbly. Mix in walnuts and chocolate chips. Sprinkle over apple mixture.
Bake uncovered 30 to 40 minutes or until top is golden brown and bubbling.

Here's the other recipe (the ad at top) from Betty Crocker for Apple Crisp. Add the chocolate chips and caramels, if you'd like.