When I came across this recipe, I knew I had to make, it looked so good. And it turned out to be delicious! This year, for our Thanksgiving, my sister made one of these, and one traditional, more boring, version. This, too, I think, is more creamier than the standard version. We made the unfortunate mistake of leaving the remainders at my sister-in-law's place, when we dropped by the next day, she had scraped the chocolate off to eat it that way, being more of a traditionalist! Give it a try, it will give your Thanksgiving pumpkin an interesting twist.Chocolate Pumpkin Pie
From Mrs. Fields "I Love Chocolate! Cookbook"
1 cup light brown sugar, packed
1 Tbsp plus 1 tsp all-purpose flour
1 tsp cinnamon
1/4 tsp grated nutmeg
1/4 tsp salt
1/2 tsp ground ginger
1/8 tsp ground cloves
1 large egg
1 large egg white
1 Tbsp vanilla extract
15 oz. can unsweetened pumpkin puree
1 cup light cream or half-and-half
4 oz. semisweet chocolate, coarsely chopped
1/2 cup heavy cream
2 Tbsp granulated sugar
9-inch pie shell
Preheat the oven to 180C/350F.
In a medium bowl, beat the brown sugar, flour and spices with an electric mixer until well mixed. Beat in the egg, egg white and vanilla until smooth. Beat in the pumpkin filling, then the cream. Pour into the pie shell. Bake in preheated oven for 40 minutes, until the center is set. Cool on a rack to room temperature.
Place the chopped chocolate in a small bowl. Heat the heavy cream and sugar until it begins to simmer, then stir until the sugar is dissolved. Pour the hot liquid over the chocolate. Let stand, covered, for 5 minutes, then stir until smooth. Chill the chocolate topping mixture until slightly thickened, about 30 minutes.
Pour the chocolate over the pumpkin layer and chill the pie until the chocolate is set, about 1 hour.