Crust

1 1/2 CUPS all-purpose flour
1/2 cup shortening
1/4 tsp salt
3 to 4 Tblsp cold water

Filling

1 cup sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp groung ginger
1/2 tsp ground cloves
1 1/2 cups canned pumpkin
1 1/2 cups evaporated milk
1/2 cup milk
2 eggs slightly beaten
1/4 to 1/2 cup melted chocolate chips

Preheat oven to 425°F. Add all ingredinets for the crust into a large bowl and blend with a pastry blender until the dough resembles a crumb like testure. Collect in a compacted ball in your hands and transfer to a lightly flowered surface. Coat a rolling pin lightly with flour and roll out dough to a thickness of about 1/8 inch. Transfer to pie tin and set aside.

In a large bowl, mix together all of teh ingredients for the filling except for the chocolate chips. When the filling is well mixed, melt the chocolate chips in a microwave until they are fully molten. Transfer the melted chocolate to a small portion of the batter, about 1 cup, and mix until well blended. It should have a nice smooth brown color. Now add the chocolate mixture to the remaining batter and mix thoroughly. Pour the filling into the pie shell and place in the oven top bake. After 10 minutes, turn down the heat to about 300F, and bake an additional 45 minutes, or until a knife inserted into the pie comes out clean. Let cool completely on a wire rack.

last updated 9/21/01