Fat Kid Kitchen: Pumpkin/ Chocolate Pudding Pie

Monday, November 21, 2011

Pumpkin/ Chocolate Pudding Pie

While our love for cakes is not to be tested, we wanted to share a spotlight on another Fat Kid treat dear to our hearts- PIES!!! Because nothing says Thanksgiving dessert like pie we're bringing a whole series of pies this week. Kicking off the pie series is a Fat Kid take on the classic pumpkin pie.

From the Diary of Britt: I LOVE pumpkin pie. In fact, pumpkin was my first pie love. Confession: When I was a kid, I was not a pie fan. Crazy, I know! But I was the type of kid that just took the vanilla ice cream and said, "No thanks" to pie. Until one Thanksgiving when my older sister tricked me into having some pie with the old "You're so boring eating just ice cream." I fell for it and fell in love with pumpkin pie! Now, other pies have come and gone, but I always come back to pumpkin. You never forget your first Pie Love.

Pumpkin/Chocolate Pudding Pie

Now, Britt has baked many a pumpkin pie in her day until she got a recipe that she deems to be PERFECT, but is not exactly fat kid worthy. Instead, we decided to mix the love of pumpkin pie with another pie classic- CHOCOLATE.

Now, making this pie is dependent on finding this special Jello mix- Pumpkin Spice pudding. While we're sure you could make it yourself with Vanilla pudding and spice, you won't get that same beautiful pumpkin-orange color that is crucial to pumpkin pie.

Yes, that IS a chocolate pie crust!

Now, this might be one of the easiest recipes we've done on Fat Kid Kitchen and it easily makes enough for 2 pies. Important note- don't follow the instructions on the box. REPEAT- do NOT follow the box! TRUST US FELLOW FAT KIDS!

First step- mixing the chocolate pudding. Grab a big mixing bowl, pour in the chocolate pudding powder, and add exactly 2 cups of cold milk (1% is recommended). Now, if you're going the Soy, Lactose free, or Rice Milk route be sure to use less than 2 cups otherwise you'll be whisking for days and never get that nice pudding texture.

Once you have the milk added, it's time to whisk away. Whisk for about 4 minutes- let it rest for 2 minutes- and then whisk again for about 5 minutes. Pour chocolate pudding into pie crust pan - until the pan is half way full (Note: you'll have extra pudding) Place pie in the fridge.

Now, do the exact same thing for the pumpkin pudding. Add mixture to bowl, add milk (recommend using less than 2 cups this time) and whisk away. Feel free to add in anything else you like to pumpkin pie recipes - like cinnamon or nutmeg. Since this was our first time with pumpkin spice pudding, we decided to just let it be and see how it turned out.