This Thanksgiving, I split my break between Pittsburgh (with my family) and Philly (with Byron’s family). Before the traveling craziness began, I baked a pumpkin chocolate pie.
Take your classic pumpkin pie recipe (my favorite is the Libby’s canned pumpkin recipe!) and then melt dark chocolate with milk or cream until it is runny (I used two bars of chocolate and a couple of tablespoons of 2% milk) and then drizzle the chocolate on top of the pie before putting it in the oven. Fun take on a classic dessert!