• Serena Di Sabatino Di Diodoro

Chocolate chip Pumpkin Pie

Happy Sunday!!

Today I'm here to share a reinterpretation of the super classic Pumpkin Pie.

This version has a super delicious Chips Ahoy!® Cereal crust and some more chocolate chips in the filling, it's almost like a pumpkin chocolate chip cookie 😍😍

Funny story: I wanted to make an Halloween decoration on the cake so I got my sister to print a pumpkin to make a stencil and I ended up with my pyjamas covered in powdered sugar 😅 oh well, it was worth it!!! 😂😂

Check out the recipe below this picture and give it a try, it's super yummy😋



INGREDIENTS:


--- CHIPS AHOY CRUST ---


--- FILLING ---

  • 1 can sweetened condensed milk (397g)

  • 2 eggs

  • 425g pumpkin puree*

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/2 teaspoon salt

  • 100g dark chocolate chips


--- TOPPINGS ---

  • confectioners sugar (optional)*


DIRECTIONS:

  1. Preheat oven to 425°F (200°C) and line a 22cm tart or pie dish.

  2. Put Chips Ahoy!® Cereal in a food processor and pulse a few times until the cereal turn into powder.

  3. Melt the butter in the microwave or on the stove and mix it with the cereal powder until you get the consistency of wet sand.

  4. Press this mixture into the bottom and the sides of the dish to create the pie crust.

  5. Place the crust in the freezer while making the filling.

  6. Make the filling: whisk pumpkin puree, sweetened condensed milk, eggs, spices and salt in a medium bowl until smooth.

  7. Fold in chocolate chips with a spatula.

  8. Pour the cream on the Chips Ahoy!® Cereal crust and bake 15 minutes.

  9. Reduce oven temperature to 350°F (180°C) and continue baking 35 to 40 minutes until the surface looks set and the borders are golden (cover the surface with foil to prevent the pie to darken too much).

  10. Leave the cake in the oven with the door open for 30 minutes and then, when at room temperature, place in the fridge to chill for at least 3 hours or overnight.

  11. Garnish with confectioners sugar or whipped cream right before serving.

  12. Enjoy :)

RECIPE NOTES:

  • To make pumpkin puree I just roasted in the oven about 600g of pumpkin and then I put it in the blender to make a puree.

  • If you garnish the pie with confectioners sugar as I did keep in mind that the sugar will be absorbed and disappear in 15-20 minutes.

  • I have adapted the recipe from here.


RECIPE CARD:


If you make it let me know! :)




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