Chocolate Lover's Pumpkin Pie

When I first thought of infusing pumpkin pie with a large dose of chocolate, I wanted to make a chocolate graham cracker crust. But I couldn't figure out how to combine what is typically a no-bake crust with a filling that clearly needed plenty of baking time.

That's when melted chocolate entered the picture - not once, but twice. There's also plenty of crushed chocolate in the light and fluffy filling, without totally overpowering the traditional pumpkin pie flavor. And I doubled the amount of spices in a typical pumpkin pie filling to help it stand up against the chocolate.

This Thanksgiving, there's a way to satisfy tradition and your passion for chocolate in the same luscious dessert.

Chocolate Lover's Pumpkin Pie
Makes 12-16 servings

one 9-inch pie crust
1/2 cup dark semi-sweet chocolate chips, melted in double boiler

1 can pumpkin puree
1 can lowfat evaporated milk
1/2 cup brown sugar
2 eggs, slightly beaten
1 teaspoon flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup dark semi-sweet chocolate chips, ground fine in food processor

Preheat oven to 350 degrees. Bake crust 10 minutes while melting chocolate chips. Allow to cool slightly, about 10 minutes. Using a pastry brush, spread 1/2 of melted chocolate across entire crust, including edge.

Combine all other ingredients except ground chocolate chips. Fold in chocolate chips and fill shell; it will be very full. Bake pie approximately one hour or until filling surface is slightly firm to the touch.

Cool one hour on wire rack and then for 1/2 hour in refrigerator. Reheat melted chocolate in double boiler. Use pastry brush to 'paint' the pie top with remaining chocolate. Cool at least 15 more minutes and then serve.