A wee nod to American Thanksgiving today.
I have grown up with the traditional flavours of pumpkin pie spices and the fragrance of ginger, nutmeg & cinnamon will always give me the warm and fuzzys - reminiscent of happy childhood memories. Coming home, numb with cold, but extremely happy after an afternoon's tobogganing with my Dad and siblings, to our mom and the aroma of warm, spiced muffins and hot chocolate ... just bliss.
However, I now find traditional Pumpkin Pie a bit dull and wondered how it might work with a bit of added dark chocolate.
I think it does!
Recipe for Chocolate Pumpkin Pie
250g digestive biscuits
1/2 tsp cinnamon
Put 250g digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over 100g melted butter. Mix thoroughly with the cinnamon until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer.
3 organic or free-range eggs
1 tin Condensed Milk
1tin Pureed Pumpkin (as good as homemade)
1 tsp vanilla essence (not flavour!)
170g dark chocolate - melted
56g melted butter
1 tbsp cornflour
1 1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
150g brown sugar
pinch of cloves
Melt the chocolate, add butter.
Mix all the wet ingredients together using a hand whisk to smooth out pumpkin lumps
Mix in dry ingredients and whisk together - not over-mixing
Bake the crust in a pre-heated oven at 180 degrees C, 350 degrees F, Gas Mark 4 for 8 minutes. Remove and set the oven down to 165 degrees C, 325 degrees F, Gas Mark 3.
Pour custard into the base and cook in the oven for 55 minutes.
Take out and cool in the fridge for at least 8 hours.
Enjoy with whipped cream.