— cooked up on
November 21, 2016
Let me tell you. In the run up to Thanksgiving, food bloggers eat A LOT of Brussels sprouts. Everyone loves them these days, and they are on the menus of all the restaurants we are invited to check out. And then we are making our own recipes to put on our blogs, weeks ahead of the holiday (we won’t talk about how long I’ve been sitting on these photos). You’d think after all of that, I’d get kind of sick of them.
These babies are one of my favorite foods. I love shredding them in a crunchy salad. I love roasting them with excellent quality olive oil. And in this recipe, I roasted them with freshly squeezed orange juice and butternut squash. I think it might make a return appearance for us on Thanksgiving.
I am pretty sure that there are Turkey People and Side People when it comes to Thanksgiving (assuming that everyone is a Dessert Person). I am the latter. I want my plate piled high with veggies and breads and cheese. The turkey, I will save for eating mostly as leftovers.
But I think that both the Side People and the Turkey People will both agree that this side is a great addition to their holiday table. They’re easy, freshly flavored and they’re actually pretty good for you!
Chocolate Pumpkin “Chumpkin” Pie
- 1 prepared pie crust
- For the pumpkin layer:
- 8 ounces Pumpkin Puree
- 1/2 cup half-and-half
- 1/4 teaspoon nutmeg, freshly grated
- 1/4 teaspoon kosher salt
- 3/8 cup dark brown sugar
- 1 large eggs
- 1/2 large egg yolk (save the other half for below!)
- For the chocolate layer:
- 1 Tbsp. unsalted butter
- 2/3 cups semisweet chocolate, chopped
- 1/3 cup granulated sugar
- 1 1/2 Tbsp. cornstarch
- 1 Tbsp. unsweetened cocoa powder
- Pinch of salt
- 1 1/2 egg yolks (use the one from above!)
- 1/2 cup heavy cream (no, you cannot use half and half! 🙂 )
- 1 cup whole milk (no, you cannot use low fat! 🙂 )
- Preheat the oven to 350 degrees. If not already done, roll out pie crust and place in pie pan, trimming edges and piercing all over with a fork.
- Whisk the brown sugar, eggs, and egg yolk in a large bowl until smooth. Add the pumpkin mixture and whisk until thoroughly combined. Pour into the prepared pie crust until about halfway full, and bake 20-30 minutes, or until the center only jiggles a tiny bit when you shake it. Any extra filling can just be baked in oven safe ramekins for a crustless treat 🙂
- Allow the pumpkin layer to cool COMPLETELY. You are not going to have nice layers if you skip this step.
- For the chocolate filling, mix the chocolate, butter and vanilla together in a small bowl and set aside.
- In a saucier or saucepan (off the heat), whisk together the sugar, cornstarch, cocoa and salt, Whisk in 1/4 cup of the cream until the mixture is smooth. Follow with another 1/4 cup of cream, whisking until smooth. Finally, whisk in the egg yolks – again until smooth.
- Place the pan over medium heat. As you gently heat, add in the rest of the milk. I did this in 3 batches, but did not wait for a specific temperature to add.
- Bring the mixture to a boil, whisking constantly. When it reaches a boil, set a timer for 90 seconds. Keep stirring.
- At the end of the 90 seconds, remove from the heat and pour into the bowl with the butter and chocolate. Whisk until everything has melted and the mixture is once again smooth. Pour through a fine mesh strainer, then cover with greased plastic wrap right on the surface of the custard. Chill completely. This will take a while. I suggest using the freezer to speed things up. Basically, the bottom of the bowl should be cold to the touch before you move on.
- VERY GENTLY AND CAREFULLY, spoon the chocolate filling onto the pumpkin layer. Gently smooth with a spatula. Chill in the fridge for at least two hours before serving.