One of the most notable pies around this time of year is the Pumpkin Pie. In fact, it’s so synonymous with Thanksgiving that there are pictures of this delicious creation everywhere you look. Since that’s the case, we decided to take this special pie and make it even more special.
The pumpkin pie that so many are used to is the original version. It has the spices, the sugar, the evaporated milk, and the pumpkin. And there is no doubting it – it really is an exceptionally tasty treat. However, sometimes it’s nice to “spice” things up a bit and make things a little more interesting. That’s why, we decided to take the next best thing in life next to sliced bread and add it in. That’s right – we’re talking about chocolate-the sweet smoothness that just seems to make everything better.
Just to note, this recipe is a variation of the one that can be found on the back of the Libby’s pumpkin can.
Ingredients You Will Need:
• 1 Can of Pumpkin Puree (Libby’s 100% Pure Pumpkin is our choice)
• 1 Can Nestle Carnation Evaporated Milk (there is a 2% version, but it’s not an easy find so get whichever one you prefer, if you can find it)
• White Whole Wheat Flour (King Arthur flour does us well, so we go with them)
• Light Brown Sugar (We buy Domino light brown sugar and the version that comes in the plastic bag – we’ve found that the sugar that comes in the box tends to dry out too quickly. A trick you can do is tie the plastic bag closed as tight as possible, tie it, then throw it in a plastic baggy and close that around it as tight as possible and tie it shut)
• Ground Cinnamon
• Ground Ginger
• Ghirardelli 60% Chocolate Chips (We recommend you don’t go lower in percentage due to the health benefits of higher percentages, but you can go higher than this if you desire a more richer, deeper flavor with less sweetness)
• XL Eggs (Our preferred brand is Eggland’s Best – they have not done us wrong)
• Vanilla Extract (Preference is McCormick, but any *real* vanilla extract will do (not fans of the artificial version))
• Extra Virgin Olive Oil (We go back and forth on brands, depending on which one is cheaper, but right now Filippo Berio is our choice)
• A 9 inch glass pie dish
• Measuring Cups
• Measuring Spoons
• Liquid Measuring Cup
• Large Mixing Bowl
• Small Mixing Bowl
• Small Microwavable Bowl
• Baking Sheet
• Can Opener
• Rolling Pin
• Wax Paper
• Flat Spatula
• Rubber Spatula
Preheat oven to 425 degrees Fahrenheit.
For the pie crust, we use the same crust for all of our pies that require baked pie shells. This recipe can be found here–> https://sugarspiceandeverythingtwice.com/2015/11/05/first-pie-for-pievember-introducing-cranberry-apple-pie/
In this case, wait to make the pie dough until after you mix the pumpkin, eggs, vanilla, and the sugar and spice mixture. As you read on, we explain the reason for this.
That being said, when you do go to make the dough, we suggest rolling it out to the same thinness just so you don’t end up with more crust than pie. Since this is not a pie that will be covered, you can take any remaining dough and cut out decorations to place on the pie or on the rim of the pie. If you are placing them directly on the pie itself, we recommend that you bake them on a separate baking sheet and then decorate the pie with them – this way they won’t sink.
Pumpkin Pie Filling
• 1 15 ounce Can 100% Pure Pumpkin
• 1 12 fl oz Can Nestle Carnation Evaporated Milk
• 1/4 cup Brown Sugar
• 1 ¼ tsp Ground Cinnamon (we didn’t level it out but what you’ll want is a little mound)
• 1 tsp Ground Ginger (same as for the cinnamon)
• ½ cup Ghirardelli 60% Chocolate Chips (this will need to be melted but only just when you’re about ready to use it so that way it doesn’t cool and need to be microwaved again)
• 1 tsp Vanilla Extract
• 2 XL Eggs
First things first, we always wash the cans off so that way when we go to open them any bacteria or dirt will be cleaned off. We just take some warm to hot water on a paper towel, add some Palmolive, and wipe the top part off. Then we just rinse them off, dry ‘em, and open those puppies up.
Once that’s been take care of, we then proceed to start measuring out the two spices and sugar and mix together in a small bowl.
Next, we take the 2 eggs and beat them in the large mixing bowl. We then add the teaspoon of vanilla and mix together.
After that, we take the canned pumpkin and pour it out (or, more aptly, spoon it out since it’s so jammed pack full of tastiness that it couldn’t be taken out of the can any other way) into the egg and vanilla mixture. We add the sugar and spice mixture on top of that and just mix it all together until well mixed and smooth looking.
Before adding in the milk, take this time to make your pie shell. The reason for this is two-fold – the first reason being that you don’t want your crust to dry out but more importantly, the final reason is to allow the pumpkin and spices to become one (or, in other words, allows the flavors to enhance). You will want to allow the pumpkin mixture to sit for 30 minutes.
After 30 minutes, you can add the evaporated milk, gradually (it takes us about 3 pourings to mix the milk in – you can mix it in as slowly as you want, we just don’t recommend pouring it in all at once since it might cause somewhat of a mess when trying to stir) until both the milk and the pumpkin mix are well combined.
Now, I’m sure you’re wondering at this point about the chocolate. While baking can be stressful at times, I assure you that the chocolate was not to help keep you sane during the process. You will want to use it now though. First things first, we must melt the deliciousness in order to do so.
You’ll want to pour the entire ½ cup into a microwavable bowl and begin with 30 seconds in the microwave. After this, we usually go in 15 second increments to ensure that it’s melted to perfection (it usually takes 2-3 times after the initial 30 seconds to reach that point).
Now you can bake your masterpiece. We place ours on top of a baking sheet and it comes out fantastic, but you don’t have to if you don’t want to. Either way, you’ll want to carefully move it so none of it falls out.
Bake at 425 degrees Fahrenheit for 15 minutes then immediately lower the temperature to 350 degrees for exactly 40 minutes.
So there you have it – a Chocolate Pumpkin Pie. Of course, you can omit the chocolate and add in a little more spice to have a traditional pumpkin pie. But we can certainly say that this pie is delicious and would be a huge hit at any feast! 😀