One of my son’s favorite things in the entire world is pumpkin pie. He has it every year for his birthday, in lieu of cake. I don’t know if it’s a coincidence, but his birthday happens to be in October, peak pumpkin season.
For the past couple of years, he has also requested a second pie to go with the pumpkin. It’s called Toll House Pie, and it’s basically a chocolate chip cookie in a pie crust. There’s just nothing wrong with that.
We were talking about his upcoming birthday a few days ago, and he wondered if there was a way to combine his two favorites into one super-pie. Of course I went straight to the kitchen to try it. Curiosity gets me every time.
This recipe is what I came up with. The verdict from the family was that it’s very good, better after it’s been refrigerated overnight and it depends on the bite whether it’s more pumpkin or Toll House.
Toll House Pumpkin Pie
1/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1/4 cup butter, melted and cooled
Combine ingredients and pour into an unbaked pastry shell (I use Marie Callender’s frozen crusts). Bake at 325 degrees for 15 minutes. While it’s baking, combine the following:
1 cup pumpkin puree
1/2 can sweetened condensed milk (about 7 ounces)
2 teaspoons pumpkin pie spice
Remove the pie from the oven. Sprinkle 6 ounces of chocolate chips over the first layer. Pour the pumpkin mixture slowly over the chocolate chips. If you want a swirly effect, cut through filling only with a knife, a couple of times in each direction.
Bake 50-60 minutes, or until a knife comes out clean when inserted in the center.
This can be served warm, but it tastes better if it’s refrigerated until it’s cold.
It looks like this will be among the birthday pies this year. He’s turning 15, so I’m not sure how many pies that’s going to take. The taller he gets, the harder he is to fill up.