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Pie of the Week: Pumpkin Chocolate Swirl Pie
I know that you're probably thinking that chocolate and pumpkin together doesn't seem like a very plausible combo, and before I tried this recipe I was right there with you. Now, I'm a convert. Not only do chocolate and pumpkin present the opportunity for a perfect fall color palate, but the flavors, all earthy and mellow and sweet, play off each other in a perfectly subtle and harmonious way. This is a mocha pumpkin latte, in pie form.
When making this pie, take advantage of the opportunity to first blind bake the crust by lining the raw, chilled pie shell with foil or parchment and filling it with weights (or, dried beans) before baking. This will allow you to bake the pie in one dish, then move it to another plate or platter for pretty presentation and nice clean slicing.
Our head count this year will be over twenty for Thanksgiving, and I'm looking forward to filling the table with some new additions, next to the classics that my family can't live without. I'm looking forward to adding this to the repertoire, for a pretty presentation and the opportunity to introduce something deliciously unusual.
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About the author: Lauren Weisenthal has logged many hours working in restaurant kitchens and bakeries of Brooklyn and Manhattan. She is a graduate of the Artisan Bread Baking and Pastry Arts programs at the French Culinary Institute and holds a CS certification from the Court of Master Sommeliers. You can follow her on Twitter at @evillagekitchen.