Recipe: Chocolate Midnight Pumpkin Pie

CHOCOLATE MIDNIGHT PUMPKIN PIE

"This pumpkin pie recipe combines chocolate and pumpkin into a perfectly rich treat that honors tradition while satisfying the need for chocolate.

No longer must you choose between your favorite dessert (chocolate) and the traditional choice (pumpkin pie) on Thanksgiving. We have combined these two into a perfectly rich and chocolaty treat that honors tradition while satisfying your real cravings."

1 cup heavy (whipping) cream
1 (6 ounce) package semi-sweet 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 ground nutmeg
1/2 teaspoon salt
2 eggs
1 prepared (raw) 9-inch deep-dish pastry pie crust

Heat the oven to 350 degrees F.

In a small saucepan over medium-high, heat the heavy cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth.

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

If it isn't already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust.

Bake for 50 to 60 minutes (some people report it may take up to 75 minutes to cook), or until the center is set and no longer jiggles.

SERVING SUGGESTIONS:
This simple pie also can be dressed up. Whipped cream is an obvious choice, as are chocolate or vanilla ice cream. Take it even further with a drizzle of warm chocolate sauce, warm maple syrup, or warmed pumpkin butter.

Makes 1 (9-inch) pie, 8 servings

Nutrition per serving (values are rounded to the nearest whole number): 390 calories (210 calories from fat - 53% of total calories); 24g fat; 13g saturated fat; 100mg cholesterol; 43g carbohydrate; 5g protein; 3g fiber; 240mg sodium.

Adapted from source: Associated Press, Nov 2011