Easy Chocolate Pumpkin Pie

Greetings from the Caribbean!

This is Barb’s son, Nate, writing from Haiti. I’m down here doing relief work for a year.

When I get really homesick, I spend a lot of time in the kitchen baking amazing things. In a recent bout of homesickness, I decided I needed pumpkin pie. So, after some asking around and doing some research, I found some Haitian pumpkins and got started.  I looked at a number of recipes, and made my own based on what I had available.

A crowd of pumpkins

Sadly, I don’t have any pictures of my own. Next time I make this for Thanksgiving I’ll be sure to borrow a camera and get some good pictures.

This will take about an hour to make, start to finish.

 Chocolate Pumpkin Pie

Preheat your oven to 450F and start with:

  • A pre-baked Oreo crust (you can make this, or buy one pre-made. I made one, as there are no places to buy pre-made crust here)
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Ginger
  • 1/2 tsp. Cinnamon
  • 1/2 tsp. Ground Cloves
  • 1/2 tsp. Salt
  • 2-3 cups of cooked Pumpkin (a 15oz can should be sufficient, but I ended up using more than that)
  • 2 cups Sweetened Condensed Milk
  • 2 Eggs
Mix all the spices and add them to the pumpkin with the sweetened condensed milk and eggs. Mix this up to a uniform texture in a mixer, or with egg-beaters. I found some egg beaters in a box, and they seemed to do the trick just fine.
Pour this into your prebaked pie crust, and bake for 15 minutes. After 15 minutes turn the oven down to 350F and bake for about 30 more minutes, give or take a few. It will be done when you can stick a butter knife in near the middle and pull it out clean.
Cool for 15 minutes, then top with chocolate (or whatever strikes your fancy!). I served it cold, but it would be fine served warm. (I melted some chocolate and butter together in a double boiler and poured it over the top of the pie.) Here is my mom’s chocolate sauce recipe. Her caramel sauce would probably also be pretty yummy!
Please note, this will take significantly longer if you choose (or need!) to make the crust, bake the pumpkin, and sweeten and condense the milk.  I opted to make my own sweetened condensed milk, as I had none on hand. I’d never done it before, and had great success. I’ll be sure to post that method later on.
In the company of pumpkins
Signing off,
Nate in Haiti

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