These were just for fun--Betty Crocker packaged sugar cookie mix (which, by the way, are delicious!) and a quick homemade sugar cookie frosting. It was fun to have a little helper :)
Apple pie and Pumpkin pie--it's always the same for Thanksgiving. Well, this year, we decided to put a spin on the classic pumpkin and add some tasty chocolate! I mean, who doesn't love chocolate? :D A great idea from my lovely sis, Tania. We found this scrumptious Martha Stewart recipe and had to try it! It was a GREAT change--definitely did not disappoint! Anyone else try anything new this Thanksgiving?
For the crust: *2 cups finely ground graham cracker crumbs (about 16 crackers) *3 ounces unsalted butter, melted *1 Tbsp. granulated sugar *2 Tbsp. packed light brown sugar *1/2 tsp. coarse salt *1/2 tsp. ground cinnamon
Followed by the first layer of chocolate: *3 oz. bittersweet chocolate, finely chopped (I would use 4 next time--it would be easier to spread)
For the filling: *6 oz. semisweet chocolate, chopped *2 oz. unsalted butter, cut into small pieces *1 can solid-pack pumpkin *1 can evaporated milk *3/4 c. packed light brown sugar *3 large eggs *1 Tbsp. cornstarch *1 tsp. pure vanilla extract *1 1/2 tsp. coarse salt *3/4 tsp. ground cinnamon *3/4 tsp. ground ginger *1/4 tsp. ground nutmeg *Ground cloves
For the drizzle: *1 oz. milk chocolate, melted
Directions: 1. Make the crust: Preheat oven to 350 degrees F. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a DEEP, 9 1/2-inch pie dish (Key word=DEEP...mine wasn't deep enough and I couldn't use all of the filling). Bake until firm, 8-10 minutes.
2. Remove from oven, and sprinkle bittersweet chocolate over bottom on crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temp. to 325 degrees.
3. Make the filling: In a microwave safe bowl, melt semisweet chocolate and butter in 30 sec. increments, stirring after each one, until melted. Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
4. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55-60 minutes. Let cool in pie dish on wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.