Pumpkin Coconut Tart
Chocolate and pumpkin pie together at last
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.
This simple pie also can be dressed up. Whipped cream is an obvious choice, as are chocolate and vanilla ice cream. Take it even further with a drizzle of warm chocolate sauce, warm maple syrup or warmed pumpkin butter.
Midnight Pumpkin Pie
Start to finish: 1 hour (10 minutes active)
Makes 8 servings
1 cup heavy cream
6 ounces semi-sweet chocolate bits
1 15-ounce can pumpkin puree
½ cup packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground dry ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
¼ teaspoon nutmeg
½ teaspoon salt
2 eggs
1 prepared (raw) deep-dish pie crust
Heat the oven to 350 F.
In a small saucepan over medium-high, heat the 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, or until the center is set and no longer jiggles.
Nutrients per serving (values are rounded to the nearest whole number): 390 calories, 210 calories from fat (53 percent of total calories), 24 grams fat (13 grams saturated; no trans fat), 100 milligrams cholesterol, 43 grams carbohydrate, 5 grams protein, 3 grams fiber, 240 milligrams sodium.
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