Fall Pies: Chocolate-Pumpkin Pie Recipe, Perfect for Halloween!

/ Friday, September 28, 2012

We made it to Friday, lovely friends! How are you feeling? I for one feel like I'm in full fledged fall mode—I'm looking out at gray Brooklyn, wearing boyfriend's shawl-neck sweater and wondering what kind of design I'll get on my cappuccino if I walk over to Joe in Dekalb Market. Fingers crossed this weekend is full of apple picking and pumpkin glittering :) To help you get in the mood, as well, here's my recipe for chocolate-pumpkin pie. The orange filling–black crust combo make it perfect for Halloween, don't you think? 

SERVE: 8 to 10

9 chocolate graham crackers, broken into pieces
¼ cup sugar
Pinch of salt
6 tablespoons melted butter, melted

¾ cup sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice 
½ teaspoon salt
2 large eggs
1 15-ounce can pure pumpkin
1 12-ounce can evaporated whole milk

1. Make the crust: Preheat the oven to 350˚. Put the graham crackers in a food processor and pulse until coarsely ground. Add the sugar and salt and pulse until combined. Add the butter and pulse until the mixture resembled wet sand. Press into the bottom and up the sides of a 9-inch pie plate. Bake until set, about 10 minutes. Transfer to a rack and cool completely. 
2. Make the filling: Increase the oven temperature to 425˚. Whisk the sugar, cinnamon, pumpkin pie spice and salt in a bowl. Beat the eggs with a mixer on medium speed until light. Add the pumpkin and the sugar mixture and beat until smooth. Gradually beat in the evaporated milk until combined. Transfer the filling to the pie shell and bake until set around the edges but still slightly wobbly in the center, about 45 minutes. Transfer to a rack and cool at least 3 hours or overnight.

[Photograph by Kat Teutsch; Food Styling me! Erin Phraner]

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