Chocolate Pumpkin Pie

By Jessica

It sounds strange, but boy is it good!

Ingredients

• One pie crust - pastry, graham, or even - gasp! - store bought! Have it in the dish and ready to go.
• 1 can (15 oz) of pumpkin pie filling
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 ground allspice (optional)
• 1/4 - 1/2 tsp ground nutmeg (I'll be honest, I love nutmeg, so... Also, I grate mine right into the bowl, so I have no idea how much I used. Bad baker!)
• 1/2 tsp salt
• 1 tsp vanilla extract
• 3 eggs
• 2/3 to 1 cup milk (I used 1% which was fine)

Preparation

Step 1

1. In a large mixing bowl (high-sided, if possible), using a sturdy whisk, mix up pumkin and add the sugars. Mix well. Add the spices and salt. Mix well. Add the cocoa. Mix well. Add vanilla. Mix well. Add eggs. Mix well. Add milk (2/3 cup for regular 9 in pie, or 1 cup for 10 in deep dish). Mix well.

2. Pour mixture into pie crust. Don't overfill.

3. Bake at 425 for 15 minutes. Reduce heat to 350 and then bake for 30-40 minutes (I like my pie more "done" than some people. It should jiggle just slightly (or not at all if you like it dense) and knife inserted in center should come out clean.

4. Cool on a wire rack. Refrigerate leftovers, if there are any.