Halloween is around the corner, and soon the US will be celebrating Thanksgiving. Two good reasons to whip up a pumpkin recipe, right? Even if in Europe in general and in France in particular, we don’t really celebrate Thanksgiving, which is very American.
For my bf however, Thanksgiving evokes his childhood, a reminiscence of his early years in the US somehow. So, last year we ended up cooking a proper Thanksgiving dinner with some friends (Hi dear artist friend Doreen, Hi Seb!). We had a lot of fun and good food!
You won’t believe it, but it was actually my first pumpkin pie ever! I crafted it with the expert help of my bf and added some dark chocolate and pecans. Wow, an amazing chocolate-pumpkin pie that you should definitely try!
Ingredients (Serves 6):
For the crust:
- 1 ½ cup gingersnap cookies
- ½ tsp cinnamon
- 2 tbsp sugar
- 5 tbsp unsalted butter
- 1 pinch of salt
For the filling:
- 1 can pure pumpkin (15 ounces or 425g)
- 4 oz dark chocolate, 70% cocoa
- ½ cup heavy cream
- 3 large eggs
- ½ cup brown sugar
- 1 ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 100g pecan halves
1. For the crust: preheat the oven to 350°F. Crumble ginger cookies into a fine crumb and melt butter. Mix together ginger cookies, melted butter, sugar, cinnamon and salt. Press into a pie dish, previously greased with butter. Bake crust for 10 minutes and allow to cool.
2. In a large bowl, whisk the eggs with the heavy cream and the pumpkin puree. Add sugar, cinnamon, ginger, cloves, nutmeg and salt. Stir to combine. Pour 2/3 of the preparation into the pie crust and reserve 1/3 for later.
3. Melt the chocolate with some butter. Mix the reserved cup of pumpkin mixture with melted chocolate. Drop this chocolate-pumpkin mixture on top of the pie and swirl gently with a knife in order to give a nice chocolate-pumpkin swirl.
4. Bake at 350°F for approx 40 minutes, until the filling is set. Allow to cool completely before serving and decorate with pecan halves.