Midnight Pumpkin Pie

I made this for a mini-Thanksgiving I had and it turned out fantastic!


Midnight Pumpkin Pie
Start to finish: 1 hour (10 minutes active)
Servings: 8
1 cup heavy cream
6 ounces semi-sweet chocolate bits
15-ounce can pumpkin puree
1⁄2 cup packed dark brown sugar
1 teaspoon cinnamon
1 teaspoon ground dry ginger
1⁄2 teaspoon ground cloves
1⁄2 teaspoon ground allspice
1⁄4 teaspoon nutmeg
1⁄2 teaspoon salt
2 eggs
1 prepared (raw) deep-dish pie crust
Heat the oven to 350 degrees.
In a small saucepan over medium-high, heat
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,
allspice, nutmeg, salt and the chocolatecream
mixture. Add the eggs, whisking until
everything is thoroughly combined.
If it isn’t already, fit the pie crust into a 9-inch
deep pie pan. Pour the pumpkin mixture into
the crust. Bake for 50 to 60 minutes, or until
the center is set and no longer jiggles.

Recipe from Alison Ladman, Associated
Press writer.

Nutritional information per serving
(values are rounded to the nearest whole
number): 390 calories; 210 calories from fat
(53 percent of total calories); 24 g fat (13 g
saturated; 0 g trans fats); 100 mg cholesterol;
43 g carbohydrate; 5 g protein; 3 g fi ber;
and 240 mg sodium.