Pumpkin Pie with Dark Chocolate

This year I am adding chocolate to everything it seems – I cannot get enough………  I even put it into pumpkin pie twice after Thanksgiving, once for  Scott and I and once for a ladies luncheon.  So here is another quickie post with no photo – pumpkin pie with dark chocolate.   I’m making this for Christmas, so maybe I’ll add a photo then.

I always use the pumpkin pie recipe on the Libby’s Pumpkin can (make sure you buy the plain pumpkin puree, not pumpkin pie filling).  It’s a really good recipe.  I use the larger can (29 ounces) and it makes two pies.  I always tweak the spice blend a bit  and then of course this year I added chocolate.  The pumpkin custard filling is dense enough to suspend the chocolate, so it is evenly dispersed in the baked pie filling.  Also, I make sure to chop it small enough so it the pieces are light-weight and do not sink to the bottom of  the pie shell. 

Finely chopped semi-sweet chocolate

Here is my spice tweak and the chocolate addition:

2 Teaspoons Ground Cinnamon

1 Teaspoon Ground Ginger

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Allspice

1 cup dark chocolate chunks – finely chop them (I use the food processor) – I used Nestles semi-sweet dark chocolate chunks, but you could use any dark chocolate to suit your taste, though less bitter is probably better.

Simply substitute this spice mixture for the spices on the can and fold in the the chopped chocolate before pouring the filling into the pie shells.

Stir in the chocolate

Bake as usual per the recipe on the can

Ready for the oven

Oh, one more thing – there is nothing like real whipped cream on pumpkin pie – I like to buy heavy whipping cream and whip it just before serving the pie.  If you’ve never made it, it’s easy.  Chill your bowl and beater (or wire whisk).  Pour the cold cream into the cold bowl and whip or whisk just until peaks start to form.  Then add a little sugar and vanilla extract to taste and whip again to incorporate just until the cream is stiff enough to hold its shape when you “dollop” it on the pie (I love that word!).

Is this a healthier pie? 😉

Depending on my mood, I sometimes substitute lowfat or fat free evaporated milk  for the regular evaporated milk called for on the can recipe.  The flavor is just as good, the only difference I can detect when I substitute the lower fat milk is that the pie has a slightly (very slightly) less creamy feel in the mouth.  And I use Eggland’s Best eggs (lower in cholesterol, higher in vitamins and omega 3’s, etc.)  I am one of those strange persons who never eats the pie crust, so no fat/calorie worries there – AND when I add in the anti-oxidant rich dark chocolate, I practically feel like I am eating something really good for me!  Okay, it’s a stretch, but I do hope you enjoy the pie!

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