Quick recipe: Swirled Pumpkin
Serves 8 to 10 1 10-inch frozen pie crust, baked
2/3 cup semisweet chocolate chips
2 eggs, slightly beaten
½ cup sugar
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
½ teaspoon salt
1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
1. Bake and cool pie crust. Preheat oven to 425 degrees.
2. Put chocolate chips in a medium-size microwave-safe bowl and melt on high power 1 minute, stirring every 15 seconds until almost melted. Remove from oven and stir until completely melted. Set aside.
3. Mix eggs, sugar, pumpkin pie spice, vanilla and salt in a large bowl with a wire whisk until well blended. Stir in pumpkin and evaporated milk until smooth. Drizzle in melted chocolate, swirling with a spoon. Don’t overmix. Pour into prepared pie shell.
4. Bake 15 minutes. Reduce oven temperature to 350 degrees and bake 40 to 45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack.
From McCormick & Co.