Today was a chill day. I got rained on by a very cold rain. The wind bristled and there was the most beautiful little orange leafed tree standing stark and half stripped. It’s autumn and I adore it. After making my way home from an intriguing outting, the weather and scenery had convinced me that an autumn meal was direly needed.
I’d already set out some pork, so I rustled up a can of cranberry sauce, cooked some carrots, peas, crescent rolls, and for dessert a Pumpkin Meets Chocolate Pie. I’m considering changing the name to Coffee Swirled Pumpkin Pie, or maybe Pumpkin -Planted in Chocolate Grown With Coffee Rain -Pie. Either way, you get the gist. I was expecting a little more chocolate and ended up with a coffee tinted pumpkin pie. Yippie! A pleasant surpise indeed. This is how such a pie came to be:
1.) A can of Libby’s Pumpkin Pie mix
2.) 2 large eggs
3.) 2/3 cup of Chocolate Caramel flavored International Delight Coffee Creamer (I’m lactose intolerant..I needed something to replace the evaporated milk)
4.) An Oreo pie crust
5.) Mix up 1-3 and pour into 4
6.) Bake at 425 degrees for 15 minutes and then turn it down to 350 degrees and bake for another 55-60 minutes.
7.) Cool on a wire rack
8.) Enjoy with a cup of coffee!
Apparently, I can’t cut a pie of this texture without it falling apart and I take blurry pics when I’m hungry. My camera battery died, so thus you’ll have to deal with the blurriness. Just make your own and you’ll see it’s not fuzzy after all.
UPDATE: It’s much better after you leave it in the fridge over night..I’ve eaten almost the whole thing by myself..oops!