SPP073 Thanksgiving & Preparedness

Happy thanksgiving! This week Lisa and I talk about what thanksgiving means and about what we should all be thankful for. Thanksgiving means different things to different people, but we all need to keep in mind that for the most part as Americans we have it better than most places in the world.

There are not a lot of show notes this week but I do want to add the recipie that Lisa talked about for Chocolate Pumpkin Pie. Believe me when I say “this is awesome!” If you are a husband and your wife is making this, make sure she makes an extra one just for you!

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Lisa’s version of Martha Stewart’s Chocolate Pumpkin Pie

Ingredients…

1 graham cracker pie crust
3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
2 ounces (4 tablespoons) unsalted butter, cut into small pieces
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup packed light-brown sugar
3 large eggs
1 tablespoon cornstarch
1 teaspoon pure vanilla extract
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Ground cloves
1 ounce milk chocolate, melted

The Pie Filling

In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.

Mix pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes. Let cool in pie dish on a wire rack. Refrigerate until well chilled, at least 8 hours (preferably overnight). Before serving, drizzle melted milk chocolate on top. Serve immediately.

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