When you have the perfect pumpkin pie recipe, it’s time to get the recipe and ingredients.

I used to be a pretty good cook and now I’m not. 

This week I learned the hard way. 

My son’s brother made this wonderful pumpkin pie for me. 

I’ve been using it for years now, but I haven’t posted a recipe until this weekend. 

You can make it ahead and store it in the freezer for a few weeks or freeze it. 

The pie crust is so good, it even comes in a mini-pumpkins box with its own tin foil pouch. 

But I was super excited to try making the pie for my friend’s birthday party. 

He made me this pie. 

What can I say, he was a sweetheart. 

 This is a delicious pie, but it’s also super easy to make, with no fancy ingredients. 

Just add your favorite ingredients and you’ve got the perfect pie for a party! 

For a more traditional pie, I use the traditional pumpkin pie dough and the homemade flour. 

Both recipes can be made ahead and refrigerated for up to 2 weeks. 

Pumpkin Pie Recipe Ingredients: 1/2 cup warm water (use a water that’s just warm enough to be used in the sink) 2 cups (8 oz) semi-sweet chocolate chips, pitted 2 cups unsweetened cocoa powder 2 eggs, at room temperature, beaten with a hand mixer 1/4 cup flour, plus more for dusting crust 3/4 teaspoon salt 1/3 cup brown sugar, packed 2 cups water (I use about 3 cups), plus more if necessary Directions: In a small bowl, whisk together warm water, the chocolate chips and cocoa powder until smooth.

Set aside.

Heat the oven to 350F.

In a medium bowl, beat the eggs and brown sugar until pale and creamy.

Beat in the flour, salt, and brown butter until combined.

Mix in the milk and water and stir in the pumpkin pie crust. 

Roll the dough out onto a floured surface, pressing it together until it forms a thick ball.

Cut the dough into four equal sections, and roll each section into a circle about 1 1/8 inches wide.

Bake for about 10 minutes or until golden brown.

Let cool on a wire rack before serving. 

To make the crust, combine the brown sugar and brown flour in a bowl.

Beat the eggs, cocoa powder, salt and brown salt into the flour until combined, about 5 minutes.

Mix the flour mixture into the egg mixture.

Scrape down the sides of the bowl and gently fold the dough in to form a ball.

Brush the bottom of the pumpkin with the remaining flour mixture.

Bake the pumpkin in the oven for about 40 minutes, or until a skewer inserted in the center comes out clean. 

Remove from the oven and allow to cool on the wire rack.

Remove the pumpkin from the foil and place on a rack to cool for a couple minutes.

In the meantime, use a pastry brush to line a large baking sheet with parchment paper. 

Bake the pumpkin until it’s golden brown on top, about 30-40 minutes.

Remove from the pan and transfer to a wire cooling rack.

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