Test Kitchen: Twist on traditional pumpkin pie
Oct. 30, 2013 at 5:30 a.m.
PUMPKIN PIE WITH A CHOCOLATE SURPRISE
Makes 1 pie
• 2 cups pumpkin puree or 1 can pumpkin pie filling
• 1/2 cup sweetened condensed milk (use the rest in coffee instead of milk, like Vietnamese coffee)
• 1/2 can of evaporated milk (use the rest in coffee instead of milk, too; it’s good, but you’ll still have to add sugar)
• 2 eggs, beaten
• 1/2 tsp. salt
• 1/4 tsp. allspice
• 1/4 tsp. nutmeg
For the filling, combine all the ingredients together and make sure it's fully incorporated. Pour the pie filling into the prepared crust and bake in a 375-degree oven. If you are worried about the edges browning before the custard sets, cover it with aluminum foil or a pie crust shield. Cook for 45 minutes to an hour. Let cool for about an hour and serve warm. Or wait until it's cooled completely and chill in the refrigerator until serving. Serve with vanilla ice cream or whipped cream.
• 1 cup graham cracker crumbs, you can use snickerdoodles, almond cookies or anything lighter color or spiced
• 1 cup chocolate cookie crumbs, Oreos or other chocolate cookies
• 1/4 cup chopped nuts, your choice
• 1/3 cup melted butter, divided
• 1/2 tsp. salt, divided
For the crust, using a blender, pulse the graham crackers and nuts together into almost-fine crumb (think coffee grounds) and set aside. Repeat the process with the chocolate cookies and set aside in a separate bowl. Combine the melted butter to the graham cracker crumb/nut mix and press into the sides of a 9-inch pie pan. Be sure to build it low enough to hide the chocolate bottom. Combine the remaining melted butter with the chocolate cookie crumbs and press the crumbs into only the bottom without disturbing the graham cracker walls. It'll be a surprise when you cut them a slice of pie. Refrigerate until you're ready to pour the mix into the pie crust.
Can't make it? go get it
TRADITIONAL PUMPKIN PIE
• ADDRESS: Halepaska's Bakery, 5805 John Stockbauer Drive, Victoria
• PHONE: 361-573-4811
• WHEN: 7 a.m.-6 p.m. Monday-Friday, 8 a.m.-5 p.m. Saturday
If you like to use fresh pumpkin in your pumpkin dishes for cooking, you'd better buy your pumpkins now. Stores usually stop selling pumpkins - for carving and cooking - after Halloween.
After that, it's all Libby's canned pumpkin from then on. It is easier to use than the former, especially if you've not planned ahead and prepped your pumpkins for cooking.
A few years ago, I missed the pumpkin train and didn't have any to use for pies or other baked goods. Since then, I've planned ahead and bought a few extra pumpkins for my pantry whenever they go on sale.
You can use the puree in pies, pasta or other baked goodies. Just prep it ahead of time, refrigerate it or freeze it for later.
Our editor Chris Cobler isn't a fan of traditional pumpkin pie, so this spin on it might pique his interest.
Nuts and chocolate pair well with pumpkin's subtle flavor. The nuts in the crumb crust add an extra crunch and the chocolate bottom is a fun surprise. If you don't want to make a chocolate bottom, chocolate chips hidden in the bottom of a pumpkin pie would work instead. You could sub out the chocolate chips and use butterscotch or peanut butter chips.
Have a recipe or a dish you want me to test or have cooking questions? Send a message to firstname.lastname@example.org or tweet @EatsEatsEats. I'm always hungry.