Have you noticed the air smells different when the seasons change?
It’s still in the warm 80’s in SoCal, but Fall is officially here.
Peaches have given way to pumpkins and rustling leaves are starting to turn golden.
While it’s still too early to break out the cable-knit sweaters, it’s always the perfect
time for a slice of pumpkin pie.
It combines all the flavours of Autumn in a mildly sweet, cozy package.
You should, too.
It’s a mystery how they manage to pack such fresh flavour in a can.
Another change is the addition of chocolate, my favourite subject of all.
Pairing it with pumpkin is a fairly new thing for me. The two get
Why not grate your own?
All you need is a cinnamon stick and microplane.
As for the crust, shortbread is a great change from the usual graham.
It has a lovely buttery flavour and a delicate crunch.
Make your own or cheat with the Keebler brand ready-crust.
Now, these ideas look very sexy on paper, but you know I wouldn’t give you anything without doing some quality control first.
We did some serious testing with unexpected ingredients.
The next day, the results got rave-reviews at breakfast.
Yes, pie for breakfast. You should try it some time.
This is a gorgeously creamy, melt-in-your-mouth pumpkin pie
with a punch of chocolate flavour.
Look there – your left brow is raised.
Wait til you have a closer look at the ingredients.
Chocolate Maple Pumpkin Pie
Take the old fashioned approach with a big bowl and wooden spoon
or go high-tech and use a mixer.
Get the kids involved. It’s so much fun!
Makes 2 pies
What to get:
2 15oz cans Trader Joe’s Organic Pumpkin
2 cups heavy cream
3 Tb maple syrup
1 1/4 cup brown sugar
splash of vanilla
2 tsp ground cinnamon or 1 tsp freshly grated
1 tsp cloves
1/2 tsp fresh cracked black pepper (Trust me.)
1 Tb cocoa powder
1/4 cup chocolate chips (or more)
2 Keebler shortbread pie crusts
What to do:
Preheat oven to 350*F.
Place pie shells onto a cookie sheet (makes it easier to transport them into the oven).
Sprinkle chocolate chips evenly on the bottom of the pie crusts.
Mix the rest of the ingredient together.
Don’t worry if your batter looks a bit lumpy.
Divide batter between the 2 pie shells and pop them into the warm oven.
Bake for about 40-45 minutes, until you can smell the cinnamon.
Remove the pies from the oven and let them cool at room temp for about half an hour.
Then chill the in the fridge until ready to serve, best overnight.
Celebrate Fall with all the signature flavours…
But, remember that chocolate’s always in season,
delivering a luxurious touch to an otherwise modest pie.
Close your eyes, take a bite.