By the time Friday night rolled around, I knew that I HAD to force myself to go to Shabbat. This wonderful combination of close friends and amazing food always cheers me up. The tough part was that I am responsible for bringing dessert each week, and all my baking materials are already packed. And I don't have any ingredients, except for a few things on my shelf that I haven't put into a box yet. Luckily for me, those things included a pie crust, pumpkin, evaporated milk, and white chocolate chips. It was a sign. I had to make a pumpkin pie. But who wants a boring old pumpkin pie in the spring time? I decided that the white chocolate needed to be incorporated somehow, and boy am I glad that I made that ridiculous decision. This is what I came up with:
White Chocolate Pumpkin Pie
Recipe adapted from Libby's
Yield: 2 9" pies, or one pie and a large mug of extra filling for yourself
1 9" pie shell, unbaked
1 15oz can Libby's pumpkin
1 12oz can evaporated milk
3/4 cup granulated sugar
2 large eggs, beaten
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp all spice
10oz white chocolate, melted
2oz white chocolate, melted, for decorating
- Whisk together all ingredients except white chocolate until smooth.
- Slowly stir in white chocolate until incorporated
- Pour mixture into pie shell.
- Bake at 425 F for 15 minutes, then reduce temperature to 350 F and continue baking 40-50 minutes.
- Allow pie to cool completely on a wire rack.
- Decorate with white chocolate as desired.
And to my Shabbat friends, thank you for being there for me, feeding me, teaching me a new game, and cheering me up. I love you guys so much!
Love and cookies,