Chocolate Chip Pumpkin Pie

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!