Tweaking Tradition

     Of all the home cooked meals prepared and served, none is more predictable than the annual meal on Thanksgiving.  Virtually every home chef roasts a turkey, mashes potatoes (white and/or sweet), serves some form of cranberry relish and prepares gravy.  Then after the main course has been devoured a chorus of pies are served, with or without ice cream or the artificially manufactured cool whip.  Again, the choice of pies is fairly predictable: pecan or pumpkin.  It's not a good thing to fool around with tradition, especially when it focuses on food.

     But this year I tweaked our holiday tradition with a new twist on a favored dessert.  I decided to add a new flavor to the venerable pumpkin pie and combined two stalwarts of the palate.  In addition to the pumpkin I infused some chocolate.  Yes, folks, it was a chocolate pumpkin pie.

     The reviews around the table were generally positive.  The two flavors seemed to somehow strangely intermingle while at the same time maintaining their own distinct personality.  Perhaps some medical professional specializing in taste sensations could explain how that occurs, but suffice it to say that is was a new taste encapsulated in an old favorite.

     Here is the recipe.  Copy it down and put it away until next Thanksgiving:

CHOCOLATE PUMPKIN PIE

 

1 cup heavy cream                                                   1 tsp dry ginger

6 oz semi-sweet chocolate bits                             1/2 tsp ground cloves

15 oz can pumpkin puree                                      1/2 tsp ground all spice

1/2 cup packed dark brown sugar                       1/4 tsp nutmeg

1/2 tsp salt                                                                2 eggs

 

     In a small saucepan over medium-high heat, warm 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, all spice, nutmeg, salt and chocolate cream mixture.  Add the eggs, whisking until everything is thoroughly combined.

 

     Fit a pie crust into a 9" deep pie pan.  Pour the pumpkin mixture into the crust.  Bake for 50-60 minutes, or until the center is set and no longer jiggles.