Chocolate Pumpkin Pie

Halloween has come and gone all too soon for those of us who like this time of year.  What were you up to?  If you were lucky like me, you were stuck working until 10 last night.  No horror movies, no candy, no terrorizing children.  No fun.  But we did have a Halloween party at work, lending toward some inventiveness on my part.  I left the main courses up to the other folks, and focused on dessert (natch!).  Early this month I found a recipe for a vegan chocolate pumpkin pie.  Not having to worry about the vegan part of that, I used regular ol’ baking supplies to get the job done.

The finished product was like a pure shot of sugar into the system.  You really only need a small piece of this, or you may be suffering sugar withdrawals and severe come downs a few hours later.  I was convinced my heart was going to explode, but that’s just me.

Chocolate Pumpkin Pie
Makes 6-8 servings

1 1/4 cups chocolate chips
14 oz fresh or canned pumpkin
2 Tbsp sugar
2 tsp arrowroot powder
2 tsp pumpkin pie mix
1/8 tsp (rounded) sea salt

1 prepared chocolate cookie-crust pie crust

Preheat oven to 425°F. Using a double boiler, or a metal or glass bowl over a saucepan filled with several inches of water, on medium-low heat melt 1 1/4 cups chocolate chips in bowl and stir occasionally as water simmers (not boils).* While chocolate is melting, in a food processor, add pumpkin , sugar, cornstarch, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust and evenly distribute the filling.

Bake for 15 minutes, then reduce heat to 350ºF and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerating if desired.

* I cheated and melted my chocolate in the microwave, making sure to keep an eye on it until it was just melted enough to mix in a food processor.

As an added extra, I did a search for cartoon skulls and made a template of the one I liked.  I laid it over my pie, and doused it generously with powder sugar.  And, viola, Halloween pie!  That’s not to say this is purely a Halloween treat.  Put a turkey on there!  Thanksgiving pie!

And for those friends of yours who say they don’t like pumpkin, they’d  be hard pressed to taste it in this dessert.  There’s only a slight hint of it hiding under all that sugar, chocolate and spice.  It’s delicious, but it ain’t your mama’s pumpkin pie!

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2 Responses to Chocolate Pumpkin Pie

  1. marie says:

    From one suburban foodie to another! I’ll be back, enjoyed my visit!!

  2. moogah moogah says:

    I want to eat the skull! mwa ha ha ha ha ha

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