Pumpkin or chocolate? With this pie, the tasty answer is both

Published 9:34 pm Monday, November 14, 2011

No longer must you choose between your favorite dessert (chocolate) and the traditional choice (pumpkin pie) on Thanksgiving. We have combined these two into a perfectly rich and chocolaty treat that honors tradition while satisfying your real cravings.

This simple pie also can be dressed up. Whipped cream is an obvious choice, as are chocolate or vanilla ice cream. Take it even further with a drizzle of warm chocolate sauce, warm maple syrup, or warmed pumpkin butter.

Midnight pumpkin pie

1cup heavy cream

6ounces semi-sweet chocolate bits

115-ounce can pumpkin puree

1/2cup packed dark brown sugar

1teaspoon cinnamon

1teaspoon ground dry ginger

1/2teaspoon ground cloves

1/2teaspoon ground allspice

1/4teaspoon nutmeg

1/2teaspoon salt

2eggs

1prepared (raw) deep-dish pie crust

Heat the oven to 350 degrees.

In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth.

In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.

If it isn’t already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 50 to 60 minutes, or until the center is set and no longer jiggles.

Makes 8 servings. Per serving: 390 calories; 210 calories from fat (53 percent of total calories); 24 g fat (13 g saturated; 0 g trans fats); 100 mg cholesterol; 43 g carbohydrate; 5 g protein; 3 g fiber; 240 mg sodium.