May I Say…

I’m glad to be here.

And I’m so very glad you’re reading this.

This crisp autumn day in Auburn has inspired me, bringing peace, focus, and contentment in my life. So what do we do when those three things are dwelling within us?

We make pie!

The no-bake version to be exact. “It just has to be pumpkin,” I told myself. But then my little chocolate conscience convinced me otherwise. I honestly felt like I was cheating on chocolate. That simply cannot happen.

So, I compromised with that naughty conscience.

Chocolate pumpkin pie.

But then, as I eagerly opened the door to go grocery shopping, I was caught by that wonderful breeze flowing through the house, softly picking up the ends of my hair (which would usually anger me–wind and my c-c-c-curly hair do not mix). I felt as if I was letting down the season as a whole. Chocolate pumpkin pie was simply not “fall-y” enough.

Chocolate pumpkin pie with a gingersnap crust.

Voilà. You’re welcome, November.

My soul was finally at peace again.

Here’s the recipe. Now would be a good time to mention I name all my pies. Some funny, some heartfelt, some downright ridiculous.

No-Bake Chocolate Pumpkin Pie with Gingersnap Crust

Picture3

This pie shall be named The Pumpkins and Puns Pie.

Ingredients

For the crust:

1 ¾ cups gingersnap crumbs

¼ cup packed dark brown sugar

1 tablespoon all-purpose flour

½ teaspoon salt

4 tablespoons (1/2 stick) unsalted butter, melted

For the filling:

1 (15 ounce) can pumpkin puree

1 teaspoon vanilla extract

1 ½ teaspoons cocoa powder

¼ teaspoon salt

1/8 teaspoon pumpkin pie spice

2 teaspoons sugar

1 cup semisweet chocolate chips, melted and cooled

Whipped topping, for serving

 

Directions

Preheat oven to 350°.

Seal several gingersnaps inside a large Ziploc bag. Grab a rolling pin. Think about anything negative in your life. It could be paying taxes, telemarketers, drivers who fail to use blinkers, etc. For me, it’s analytic trigonometry at 8 A.M. every morning. Think of your chosen frustration, and whack those crunchy cookies like there’s no tomorrow. And when you think you’re done, don’t stop. Fine crumbs are the goal.

Take several deep sighs of relief. Besides, taxes aren’t until next spring. In a medium bowl, whisk together the crumbs and dry ingredients. Now add that melted butter and stir. If the mixture isn’t holding together when you squeeze it, add a tiny bit of water at a time until you reach the right consistency.

Pour the crumbs into a 9 inch pie plate, pressing evenly to cover the bottom and sides. Don’t worry about perfection. Stick it in the freezer for around 10 minutes to let it relax. Bake for about 10 minutes, or until your house smells like gingersnap goodness. Let it cool completely on a wire rack.

While the crust is baking, prepare the filling. This is incredibly easy.

Add all the ingredients into a blender or food processor (I used a Ninja blender). Blend until smooth. Done. (Unless you prefer some more sugar after tasting it.) Just don’t forget about that whipped cream you’ll be topping it with.

Pour the filling into the prepared crust, and pop it in the fridge for 3 hours. Overnight would be good, too.

Before serving, top with the whipped cream and maybe a few gingersnap crumbles. Enjoy, and happy fall!

Filling adapted from Chocolate Covered Katie

Gingersnap crust adapted from Martha Stewart

Word Document:

No Bake Chocolate Pumpkin Pie with Gingersnap Crust

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