Articles
Writers

Chocolate Chip Cookie Pumpkin Pie

Combine Two of the Best Deserts Into One Knockout Dish

© Kelly Donlea

Sep 12, 2008
There are, of course, many that stand by the theory that chocolate makes every desert taste better.

While there are recipes out there for chocolate pumpkin pie that embrace the theory of "everything is better with chocolate", by mixing chocolate right in with the pumpkin pie filling, we feel that just dumps the two flavors together, sort of like smothering a hot dog in ketchup. This recipe for Chocolate Chip Cookie Pumpkin Pie blends pumpkin with chocolate in a deliciously simple, yet unique way that is not overbearing. It keeps the pumpkin and the chocolate separate, and adds the sweetness of a chocolate-chip cookie to a delicate, buttery pumpkin pie crust and savory traditional pumpkin pie filling.

With this desert, you get two of the most popular desert items -- chocolate chip cookies, and pumpkin pie -- in one great, and easy to make, dish.

Try it to add some flavor to your traditional holiday pumpkin pie, or any time of the year for a fabulous, unique dessert that will wow your guests and still please the chocoholics in your family.

Chocolate Chip Cookie Pumpkin Pie Recipe

Ingredients

Part 1:

  • 1 pie crust

Place one pie crust in the bottom of a 9: pie plate. Prick with a fork and bake for 8 minutes, until lightly browned.

Ingredients

Part 2:

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Directions

  1. Combine butter and sugars blend until creamy.
  2. Add egg, vanilla, flour, baking soda, and salt and continue mixing. Stir in 1 cup chocolate chips.
  3. Spread mixture over pie crust and bake an additional 10 minutes.

Ingredients

Part 3:

  • * 1/2 cup granulated sugar
  • * 1/2 teaspoon ground cinnamon
  • * 1/2 teaspoon salt
  • * 1/4 teaspoon ground ginger
  • * 1/4 teaspoon ground cloves
  • * 1 egg
  • * 1/2 can (7.5 oz.) Pumpkin
  • * 1/2 can (6 fl. oz.) Evaporated Milk

Directions

1. Combine sugar, cinnamon, salt, ginger and cloves.

2. In a large bowl, beat eggs.

3. Stir in pumpkin and sugar/spices. Gradually stir in evaporated milk.

4. Pour mixture into pie shell.

5. Bake in preheated 375° F oven for 30 minutes or until knife inserted near center comes out clean. Cool and serve immediately or refrigerate. Top with whipped cream before serving if desired.

Homemade Whipped Cream Recipe

Ingredients

  • 1 pint heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla

Directions

For Homemade Whipped Cream, whip liquid heavy cream until light and fluffy. Add a few tablespoons of sugar, a teaspoon of vanilla and continue beating until just combined. Be careful not to over whip as mixture will thicken.

For a more elegant twist on pumpkin pie, check out this recipe for Pumpkin Pie with Cranberry Pecan Crust.


The copyright of the article Chocolate Chip Cookie Pumpkin Pie in Dessert Recipes is owned by Kelly Donlea. Permission to republish Chocolate Chip Cookie Pumpkin Pie in print or online must be granted by the author in writing.


pumpkins, mconnors
        


Post this Article to facebook Add this Article to del.icio.us! Digg this Article furl this Article Add this Article to Reddit Add this Article to Technorati Add this Article to Newsvine Add this Article to Windows Live Add this Article to Yahoo Add this Article to StumbleUpon Add this Article to BlinkLists Add this Article to Spurl Add this Article to Google Add this Article to Ask Add this Article to Squidoo

Comments
Sep 12, 2008 12:49 PM
Maija Haavisto :
Sounds interesting and delicious. I'll probably try it some day, though veganized to my baking style. It's a shame you haven't got a photo of the dish.
1 Comment:
about us • Limelight Blog • freelance writing jobs • careers • press room • Site Map • Terms & Conditions • Privacy Policy