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Claire Preen Chocolatier

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  • Thanksgiving Chocolate and Pumpkin Pie


    A delicious way to bring chocolate into your Thanksgiving this year (though obviously true chocoholics need no help)!




    Pie Crust

    1¼ cups plain flour (or all-purpose)

    Pinch of salt

    Pinch of sugar

     ½ cup cold butter, chopped into small squares

    Cold water



    10 oz dark chocolate callets

    12-oz can evaporated milk

    2 oz butter

    14-oz can pumpkin

    4 oz brown sugar

    3 eggs

    1 tbsp cornstarch

    1 tsp ground cinnamon

    1 tsp ground ginger

     ½ tsp ground nutmeg

    ¼ tsp ground cloves

    Pinch of salt

    1 tsp vanilla extract



    1. To make the pie crust, add all ingredients to a mixer (except the water) and whiz until most of the butter is worked in. Then add a couple of teaspoons of water until the pastry binds together. Flatten into a disc, wrap with cling film and refrigerate for 30 minutes.

    2. Heat oven to 425F

    3. Roll out pie crust and place it in a sprayed pie dish. Place some parchment paper with pie weights (or rice) over the pastry and blind bake for 15–20 minutes till the pastry has started to firm and turn light brown.

    4. Reduce to temperature to 350F

    5. To make the filling, melt the chocolate and butter over a double boiler. Mix the rest of the ingredients in a large bowl. Mix in the chocolate and egg mixture and pour into the pie crust. Bake for about 45 minutes until the filling has set.


    Allow to cool. Serve with whipped cream.


    Now tell me what you are thankful for!


    For more fantastic recipes like this one, try 50 Shades of Chocolate (purchasers outside Europe or America, go here) and Diva’s Guide to Dinner Parties (purchasers outside Europe or America, go here).


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