Pumpkin meets chocolate in decadent pie

No longer must you choose between your favorite dessert (chocolate) and the traditional choice (pumpkin pie) on Thanksgiving. We have combined these two into a perfectly rich and chocolaty treat that honors tradition while satisfying your real cravings.

This simple pie also can be dressed up. Whipped cream is an obvious choice, as are chocolate or vanilla ice cream. Take it even further with a drizzle of warm chocolate sauce, warm maple syrup, or warmed pumpkin butter.

Midnight Pumpkin Pie

1 cup heavy cream

6 ounces semi-sweet chocolate bits

15-ounce can pumpkin puree

1/2 cup packed dark brown sugar

1 teaspoon cinnamon

1 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1/4 teaspoon nutmeg

1/2 teaspoon salt

2 eggs

1 prepared (raw) deep-dish pie crust

Heat the oven to 350 degrees Fahrenheit.

In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth.

In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.

If it isn’t already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 50 to 60 minutes, or until the center is set and no longer jiggles.

Yield: 8 servings

Approximate nutrition per serving: 390 calories, 24 grams fat (13 grams saturated, 53 percent fat calories), 5 grams protein, 43 grams carbohydrate, 100 milligrams cholesterol, 3 grams dietary fiber, 240 milligrams sodium.