Chocolate Pumpkin Pie

I wonder why it is that I think pies are worthy of a post. Cakes - no. Cookies - definitely not. It's funny, cause pies aren't that much harder than cakes. But whenever I make a pie, I'm proud enough of it that I feel like it deserves a mention. This one especially!

It's a chocolate pumpkin pie and I made it for my work's pie contest. How cool is that? This is the third annual contest!

I didn't win... but I thought my pie was pretty tasty!

I mashed two recipes together and did this:

Pumpkin Chocolate Pie

Graham Cracker crust

2 Cups finely ground graham cracker crumbs (about 18 crackers)

1/2 Cup unsalted butter, melted

1 Tbsp white sugar

2 Tbsp packed light brown sugar

1/2 tsp coarse salt

1/2 tsp cinnamon

4 - 5 oz bittersweet chocolate, finely chopped

1. Preheat the oven to 350F. Combine graham cracker crumbs, butter, sugars, salt and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a deep 9 1/2" pie dish. Bake until firm. 8-10 min.

2. Removed from oven and sprinkle chocolate over bottom of the crust. Return to oven to melt. About 1 min. Spread chocolate in a thin layer on bottom and up the sides. Let cool.

Pumpkin Pie filling

3/4 Cup white sugar

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ginger

1/4 tsp ground cloves

dash nutmeg

2 eggs

15 oz can of pumpkin

12 oz can of evaporated milk

1. Preheat oven to 325F.

2. Combine sugar, salt, spices in a small bowl. Beat eggs lightly in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into COOLED graham cracker crust.

3. Bake for 55-70 min. (I baked for 55 min and then continued to check on it every 5 minutes until the center was firm.)

4. Chill.

Garnish with a drizzle of melted semisweet or milk chocolate.