A fun twist on the “ole reliable” Thanksgiving dessert, just in time for your smaller, socially distanced holiday (or not, you rule breaker)!

Whether it’s family or friends you’re thankful for, this year we are all celebrating differently. Seems like it’s the perfect time to try something new, even if to others it might be a stand by. My Thanksgiving/Friendsgiving go-to dessert is my Chocolate Pecan Fudge Pie, and it’s a real winner, but sometimes a girl has to branch out, widen her horizons, you know? Now you know me, I can’t leave well enough alone when it comes to tradition so I’ve got to go and add something fun, and that’s the chocolate chips. Plus who doesn’t love pumpkin chocolate chip cookies?? Heathens that’s who. ..so here we combine those yummy cookies into a pie crust and I think I’ve got a new dessert to be thankful for!

Ingredients

• 3/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves
• 2 large eggs
• 1 teaspoon vanilla extract
• 15 ounces canned pumpkin (1 can)
• 12 ounces evaporated milk (1 can)
• 3/4 cup mini semi-sweet chocolate chips
• 1 deep dish pie crust (trust me, the deeper the better!)
• whipped cream + extra chocolate chips, for garnish

Instructions

1. Preheat oven to 425° F.
2. In the bowl , beat eggs, canned pumpkin, vanilla, spices and sugar with an electric mixer on low for 1 minute.
3. Slowly add in evaporated milk. Beat again until combined.
4. Stir in chocolate chips.
5. Pour filling into pie crust.
6. Bake at 425° F for 20 minutes, then reduce temperature to 350° F and bake for 50 minutes or until toothpick (or knife) inserted comes out clean. Loosely cover the pie crust edges with aluminum foil if they begin to darken too much.
7. Allow pie to cool completely and garnish with whipped topping and extra chocolate chips.

I made mine the night before so it would have plenty of time to cool and set. I stored overnight in the fridge and then left out on the counter all day to bring to room temp before serving. Also I had these cute little pumpkin and leaf sprinkles from Wilton, so I pushed some of them into place on top of the pie after it had come out the oven. Feel free to use your whipped cream as you see fit, I just did little doots around the pie crust, but if you’re not going to be serving the whole thing at once, a doot on each slice might be more appropriate.