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RECIPE: Midnight Pumpkin Pie

November 15, 2011 10:56AM

Unite pumpkchocolate pie this holiday. | Matthew Mead~AP

Unite pumpkin and chocolate in a pie this holiday. | Matthew Mead~AP

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Updated: December 17, 2011 8:06AM



MAKES 8 SERVINGS

1 cup heavy cream

6 ounces semisweet chocolate bits

1 (15-ounce) can pumpkin puree

1/2 cup packed dark brown sugar

1 teaspoon cinnamon

1 teaspoon ground dry ginger

 1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 eggs

1 prepared (raw)
deep-dish pie crust

Heat oven to 350 degrees. In small saucepan over medium-high, heat cream until just bubbling. Remove from heat and add chocolate bits. Stir until completely melted and smooth.

In medium bowl, whisk together pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and chocolate-cream mixture. Add eggs, whisking until everything is thoroughly combined.

If it isn’t already, fit pie crust into (9-inch) deep pie pan. Pour pumpkin mixture into crust. Bake for 50 to 60 minutes, or until center is set and no longer jiggles.

Nutrition facts per serving:

390 calories, 24 g fat, 13 g saturated fat, 100 mg cholesterol, 43 g carbohydrates, 5 g protein, 240 mg sodium, 3 g fiber




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