Kicking Pumpkin Pie Up a Notch

This year, we're looking for recipes that give a bit of a twist to the old standards. We made this yesterday -- it's scrumptious!

Chocolate Pumpkin Pie – adapted from The Chew

one pie crust (refrigerated)

6 oz Semisweet Chocolate chips
4 tablespoons Unsalted Butter (cut into small pieces)

1 14 oz Can Pumpkin
1 12 oz Can Evaporated Milk
3/4 cup Packed Light-Brown Sugar
3 Large Eggs
1 tablespoon Cornstarch
1 teaspoon Vanilla Extract
1 1/2 teaspoons Salt
3/4 teaspoon Ground Cinnamon
3/4 teaspoon Ground Ginger
dash Ground Nutmeg
Pinch of Ground Cloves

Roll out dough and press into pie plate, finish edge. Cover crust with foil and use pie weights (I used dried beans) and bake until golden, about 15 minutes.

Reduce heat to 325F.

In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat.

In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves. Fold in the chocolate mixture, and pour into pie crust. Place pie pan on a baking sheet.  Bake at 325F until center of pie has set, about an hour. Refrigerate until cooled completely to serve. 

Note: if you double this recipe, you may have enough for three regular sized pies.