The Opinionated Foodie: The Love (or Not) of Food and Everything That Goes with It

Chocolate Pumpkin Pie

My husband is a big fan of pumpkin pie.  Being the good wife and mother that I try to be-emphasis on the word try-I make two kinds, and he really likes them both. 

The first kind is a very plain and simple traditional pumpkin pie with very few spices.  It is easy to make and eat with a dollop of whipped cream on top.  Simple.

The second kind is a little more intense.  Well, as intense as a pumpkin pie can get.  I don’t remember how this recipe came to be, but I do know that he likes it every time I make it. 

The recipe for my “intense” pumpkin pie:

1 pre-made graham cracker crust

¼ cup butterscotch or caramel topping from the ice cream section of the grocery store

½ cup pecans, toasted with butter and sugar

1 package of turtle instant pudding if you can find it.  I haven’t seen it in a few years. If you do not find it, use chocolate fudge instant pudding or any other chocolate favored instant pudding

1 package of vanilla or French vanilla instant pudding

1 can of pureed pumpkin

1 t. cinnamon

1 t. nutmeg

1 cup milk

1 large tub of thawed whipped cream like Cool Whip.  You can make your own to go on top, but I like to use the pre-made kind in recipes.  I think it holds up better.

On the bottom of your pie crust, sprinkle the pecans and the caramel/butterscotch.  In a large bowl, combine the two puddings.  Add to that the pumpkin and the two spices.  Mix in the milk and blend well working quickly.  Fold in 1 ½ cups of the whipped cream.  Pour the mixture into the pie crust.

Refrigerate for at least an hour.  To serve, top with the extra whipped cream or with fresh whipped cream. 


1 Comment so far
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I like the sound of your intense pumpkin pie, yummy.

Comment by Karen

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