This recipe is part of the Thanksgiving series 2013. For more info on that series, you can check it out here. Though this recipe is perfection for Thanksgiving (or any holiday), it would be super awesome any time.
I’m going to be honest, I was expecting this recipe to take me a few tries. When I experiment with sweets, it often doesn’t end well. (See: turtle pudding from Valentine’s Day, I tried about 6 times to make a good brownie recipe, and after none of them were particularly edible I ended up just making a chia pudding). This one totally surprised me though. I was so thrilled because it was so simple, and came out so tasty!! The idea behind it was a mash up of my 2 favorite Thanksgiving pies: pumpkin and chocolate cream. And that is kind of exactly what it turned out as!! Just as a warning, it has the texture of pumpkin pie, so it is a little less smooth then a chocolate cream.
My tips and tricks used in this recipe:
- This would be awesome as a pie – in a graham cracker crust or a baked pie crust.
- Make sure when you stir in the chocolate the pot is off the heat
- This is perfect to make ahead: it needs time to cool and set, and can be made a day or 2 in advance
- 15 oz can Pumpkin Puree (2 cups)
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- 2 oz Unsweetened Chocolate (chopped)
- 3 tablespoons Maple Syrup (add more or less to your taste preference)
- In a medium pot add the pumpkin, cinnamon, nutmeg, and maple
- Bring to a boil, whisking
- Remove from the heat and whisk in the chocolate
- Empty the pudding into a heat safe dish and refrigerate until cold and firm, about 2 hours or overnight