Tis' the season for everything pumpkin, and with Thanksgiving merely a month away I have been thinking about some much needed time away with family and friends, and of course - the food! While I love the stuffins, sides and the turkey, I am really excited for the dessert - especially to bring this new pumpkin chocolate pie to the in-laws. The base of the recipe uses Divine Chocolate, a farmer-owned Fair Trade chocolate brand that provides a high-quality product while also paying fare wages. This includes a delicious collection of chocolate including 85% Dark Chocolate, Milk Chocolate,Dark Chocolate with Ginger and Orange to my favorite the White Chocolate w/ Strawberries. Every bar of chocolate is grown under the rainforest canopy in Ghana whose cocoa beans are carefully fermented and dried by the farmers who co-own the company.
Featured on Food Network, CNN and Oprah, Divine'??s recently launched a NEW baking range, including 70% Bittersweet Chocolate and 38% Milk Chocolate bars and Divine Cocoa Powder. To inspire my cooking creation, I looked to MarthaStewart.com an instantly loved her Triple-Chocolate Pumpkin Pie recipe. I modified it a bit to include some coconut flakes and two chocolate bars from Divine including the Bittersweet Chocolate and Milk Chocolate bars as well as some Cocoa Powder. The result was a creamy and delicious pie that my family loved and I can't wait to re-create over the holidays. In addition to being delicious, I also loved the unique packaging that was decorated with symbols that represent Wisdom, Inner Strength and Destiny. A company that supports farmers and cocoa industry makes a delicious product that I can't wait to share with my family and friends over the holidays. Check out the recipe below and create your own chocolate recipes with inspiration from the Divine Chocolate Recipe section.
Pumpkin Chocolate Pie Recipe
Inspired from the Triple-Chocolate Pumpkin Pie on MarthaStewart.com
For The Filling
2 cups finely ground graham cracker crumbs (about 16 crackers)
3 ounces (6 tablespoons) unsalted butter, melted
1 tablespoon granulated sugar
2 tablespoons packed light-brown sugar
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 ounce milk chocolate, melted
Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
Remove from oven, and sprinkle bittersweet chocolate over bottom of 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 temperature to 325 degrees.
Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
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.
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 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.
Momtrends was not paid for this post. We were given samples.