Mix things up this season with a Chocolate Chip Pumpkin Pie. It’s rich and creamy and chocolatey — and practically fool proof!
I never liked Pumpkin Pie as a kid. And I didn’t like it as an adult. But then my mother-in-law made me the best pumpkin pie in the world. And I was hooked. Hooked.
And that is the best pumpkin pie in the world. This is the second best.
If you’re looking to switch things up this year, try this Chocolate Chip Pumpkin Pie. I took my standard favorite and tweaked it a bit by switching up the cookie crust base and swapping chocolate chips for streusel. It’s a different kind of pie, and just right for when you want something a little nontraditional.
Seriously, this pie is so convenient. All the ingredients are pantry staples meaning you can make it whenever you want!
The filling comes together so quickly and easily. I think it takes about five minutes, tops. It helps to use a commercial cookie crust and sweetened condensed milk, both of which you can find at good prices at the holidays.
Bake at high heat for a few minutes then top with a scattering of chocolate chips and then bake until set. Chill completely and serve cold with whipped cream. YUM!
The downside of this dessert — can’t believe I said those two words in the same sentence — is that you can’t make it too far in advance. I don’t recommend making it more than two days in advance. But like I said, it comes together quickly and you can keep everything in the pantry so you can make it at a moment’s notice.
The cinnamon and chocolate combine to give pumpkin pie a new twist. I hope you’ll give it a try!
- 1 prepared chocolate cookie crust
- 15- ounce can solid pack pumpkin
- 14- ounce sweetened condensed milk
- 1 egg
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- whipped cream for serving
- Preheat the oven to 425°.
- Place the cookie crust in its pan on a cookie sheet to catch any drips.
- In a large mixing bowl, beat the pumpkin, sweetened condensed milk, egg, cinnamon, and salt. Pour this mixture into the cookie crust. Bake 15 minutes.
- Remove the pie from the oven. Reduce the oven temperature to 350°. Sprinkle the chocolate chips over the pie.
- Bake 30 minutes or until set. Cool to room temperature and then chill in the refrigerator.
- Serve with whipped cream.
Nutritional values are approximate and are based on 1/8 of the recipe. Use within 2 days.
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Yum! That look so good!
This is off the subject, but when I read the bio next to your picture, I thought that Jesus is a 52-year-old carpenter.
Happy Thanksgiving!
Yeah, been trying to figure out the right way to fix that. 😉
Ha. Maybe something like, “I love a 52-year-old carpenter, my six kids, and Jesus (not necessarily in that order).”
Your streusel topped pumpkin pie has been our go-to Thanksgiving pie for YEARS………..we may need to change things up a bit now!!! This looks amazing.
That looks amazing. 🙂