Skip to main content

TRIPLE CHOCOLATE PUMPKIN PIE!

  This recipe is from www.marthastewart.com.  What doesn't go better for a Thanksgiving dessert than chocolate and pumpkin??  Nothing I can think of at this moment.  Make this for one of your holiday happenings and I guarantee there won't be any left over or to take home.





   Chocolate shows up in three guises throughout this dressed-up pumpkin pie. A layer of bittersweet chocolate coats the cinnamon-spiced graham cracker crust, semisweet chocolate adds depth and smoothness to the pumpkin custard filling, and melted milk chocolate is drizzled over the top just before serving. Make this pie the day before Thanksgiving (minus the milk chocolate topping) to give the filling time to set in the refrigerator.

Yield Serves 12

Ingredients

  • For the Filling

    • 2 cups finely ground graham cracker crumbs (about 16 crackers)
    • 3 ounces (6 tablespoons) unsalted butter, melted
    • 1 tablespoon granulated sugar
    • 2 tablespoons packed light-brown sugar
    • 1/2 teaspoon coarse salt
    • 1/2 teaspoon ground cinnamon
    • 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
    • 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
    • 2 ounces (4 tablespoons) unsalted 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 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


Directions

  1. Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  2. Remove from oven, and sprinkle bittersweet chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  4. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

Comments

Popular posts from this blog

VANILLA PEACH COFFEE CAKE!!

Did you know that the fruit this summer is supposed to be the best it has been in years? Apparently, fruit loves hot weather. I personally have eaten more peaches and cherries this summer than I have in about five years just for that reason.  As I have been a little overzealous lately buying peaches and cherries I found myself with a few peaches that were going to be too ripe for me to eat on the same day. That is unless I wanted to have them for every meal plus a few snacks. So I decided to make this recipe for Vanilla Peach Coffee Cake.  Vanilla Peach Coffee Cake Adapted from  Allrecipes.com Batter: 2 eggs 1 C milk 1/2 C oil 1 tsp. vanilla 1/2 C  sour cream 3 C flour 1 C sugar 1 tsp. baking powder 1/2 tsp. salt 1/2 tsp. baking soda Topping: 5 or 6 large peaches, diced. 3 Tbsp. butter, melted 11/4 C brown sugar 1Tbsp. cinnamon 2 tsp. nutmeg 4 Tbsp. flour Vanilla Icing: 1 Tbsp. butter 1 tsp

PRESENT TOPIARY TO DECORATE YOUR PORCH AND FRONT DOOR!

   This comes from www.thatvillagehouse.blogspot.com .  I made something similar a couple years ago, without the pots.  It was about 6 feet high.  I got the inspiration from a Chirstmas dectoration that we bought at Target. This is a very good idea and make a great enterance to your home.  So here's a little something to thing about for next year.  Before you know it December will be here again.  You could also do something like this for an Easter theme.   Enjoy! A Merry Welcome! So here is my first Christmas project for the year!! I saw something similar at our church's Advent celebration & pretty much straight up copied it. I couldn't help it. It was love at first sight! I plan to make a 2nd stack to go on the other side of my door, so I'm not completely done, but I thought I would share it with you anyway. I started with 3 different sized boxes...9, 12 & 14 inch cubes. I used an ice pick to punch holes in each of them so that I could run

SAPPORO SNOW FESTIVAL FROM JAPAN!!!

     The Sapporo Snow Festival is a famous festival held annually in Sapporo, Japan, over 7 days in February.  Currently, Odori Park, Susukino, and Tsudome are the main sites of the festival.  The 2011 Yuki-matsuri dates are February 7th to the 13th.    The festival is one of Japan's largest and most distinctive winter events.  In 2007, about 2 million people visited Sapporo to see the hundreds of snow statues and ice sculptures at the Odori Park and Suskino sites, in central Sapporo, and the Satoland site.  The festival is thought to be an opportunity for promoting international relations. The International Snow Sculpture Contest has been held at the Odori Park sit since 1974, and teams from various regions of the world participate.      The subject of the statues varies and often features as event, famous building or person from the previous yer.  For example, in 2004, there were statues of Hideki Matsui, the famous baseball player who at that time pl