Cooking Lesson #693: Chocolate-Laced Pumpkin Pie

…from the Perspectives’ Kitchen

credit: alsothecrumbsplease.com

How you doin’? Old fashioned is good; in fashion is better… and today, newfangled is best. There’s no question that mom’s pumpkin pie and other homemade holiday baked goodies are scrumdidlyumptious delicious. But we have to say, this easy pumpkin pie recipe goes far above and beyond all others. It only takes an hour and a half to make this mouthwatering holiday dessert just right.
 
Start with a mix of all the best ingredients, including milk chocolate chips for a chocolaty touch of something extra. This homemade pumpkin pie makes Thanksgiving and holiday dessert tables even more decadent. If you’re being honest, this pumpkin pie recipe may just become your new favorite— just don’t tell mom or Grammy!
 
Prep time:  30 Minutes
Bake time:  55 Minutes
Cool time:  1 hour (8 servings)

Ingredients 
1 packaged chocolate cookie crumb crust (about 6-ounces)
1 slightly beaten large egg yolk
1 slightly beaten large egg
1 can pure pumpkin (15-ounce)
1 can sweetened condensed milk (14-ounces) (do not use evaporated milk)
2 teaspoons pumpkin pie spice
3/4 cup milk chocolate chips, divided (I prefer Guittard)
1 can aerosol whipped cream
 
Directions

1. Preheat your oven to 350° F.
2. Brush the bottom and side of the crust with egg yolk to seal it.
3. Place crust on sheet pan and bake 5 minutes.
4. Mix the remaining whole egg, pumpkin, sweetened condensed milk and pumpkin pie spice together in a large bowl.
5. Sprinkle 1/2 cup of chocolate chips onto the crust.
6. Pour the pumpkin filling mixture over the chips.
7. Place the remaining 1/4 cup of chocolate chips into a small microwave-safe bowl and Microwave at medium heat (50%) for 30 seconds; stir. If necessary. Microwave at medium for an additional 10 seconds at a time, stirring after each heating, until the chips are melted and smooth when stirred. Be careful not to burn the chocolate.
8. Drizzle melted chocolate over the pie in decorative pattern.
9. Bake on sheet pan for 50 to 55 minutes or a cake tester inserted into center of pie comes out clean.
10. Cool for 1 hour.
11. Serve slices topped with whipped cream.
12. Garnish with additional milk chocolate chips, if desired.
13. Cover with food film and refrigerate any leftover pie.

 
ChefSecret:  Do this recipe justice… Please, please use real whipped cream instead of that “whipped cool stuff.”
 
Quip of the Day: “There are three things that I've learned never to discuss with people: religion, politics and Granny’s Pumpkin Pie.”         ...Charlie Brown
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
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                                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2023

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