By Colleen McTiernan
We all know that the real hero of the baking world during the holiday season is pie. From pumpkin to apple to pecan, there’s something about pies that just goes perfectly with winter weather. So say goodbye to the holiday cookie swap, and say hello to the pie swap!
Hosting a pie swap is much like hosting a cookie swap. Just invite some pie-loving friends over (a max of eight works best for nice, thick slices) and have each one bring along a homemade pie, along with enough recipe cards for everyone invited. Then each guest can take a slice of pie home from each of the other pies for a true culinary delight!
Stumped for pie ideas? Try Giggle reader Debi Revennaugh’s recipe for Chocolate Chip Pumpkin Pie, a chocolaty twist on a seasonal classic.
Chocolate Chip Pumpkin Pie
Submitted by Debi Revennaugh
• 1 piecrust
• One 15-ounce can pumpkin puree
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 3 eggs
• M cup brown sugar
• 2 tablespoons sugar
• 2 1/4 teaspoons pumpkin pie spice
• 1/4 teaspoon ground cloves
• 1 cup semisweet chocolate chips
Preheat oven to 375 F. Place the piecrust in a 9-inch (or larger) pie pan, then place the pie pan on a cookie sheet for baking.
In a large bowl, combine pumpkin, salt, milk, egg, sugars and spices and mix until smooth. Stir in chocolate chips and then pour into the piecrust.
Cover piecrust edge with foil to prevent burning during baking. Bake (on cookie sheet) for 70–80 minutes, removing the foil after the first 60 minutes. The pie is finished baking when the center appears solid.
Let cool completely. Refrigerate for at least 4 hours before serving.
Serve with whipped cream, if desired. Store leftovers in the refrigerator.