Frozen Pumpkin Chocolate Chip Tart

Frozen Pumpkin Chocolate Chip Tart

This one is making the Thanksgiving pie cut this year.

Every year, I bake a collection of different pies for Thanksgiving. And while my mind wasn’t even on November when I did this, it doesn’t matter. This pie is going down in history as one of the big winners.

Even if you don’t use this for late autumn, it’s a perfect transitional pie. It’s got ice cream in it for warmer weather, but pumpkin for autumnal cravings. Oh, and chocolate chips for chocolate lovers with a chocolate graham cracker crust. Have I mentioned that this is the best tart ever?

Frozen Pumpkin Chocolate Chip Tart

I really need a win this week. On Wednesday, I’m not allowed to eat or drink (it’s a fast day), and as a girl who nibbles every two hours, that’s not an exciting prospect. To make it even more fun, I’m recovering from some bizarre hybrid virus that acted kind of like a cold, kind of like the flu, and kind of like a stomach flu, all mixed in one. My body needs to recover.

What better way to get strength back than by eating pie? I really can’t think of a better way. Unless there’s sushi around. Oh, suuuuushi.

Frozen Pumpkin Chocolate Chip Tart

In addition to battling a virus, I’m also battling my own self-confidence. And if you are anything like me (and I’m thinking that most of you are), it can be hard to keep your sense of self-esteem high sometimes.

I’ve never talked about this, but about ten years ago, I wrote a novel. It was about a topic that admittedly is not very sexy: the disease of testing and standardization in American public schools. The story was told through the lens of a feisty red-headed teacher who seemed bulletproof, but if I’m remembering my plot correctly, she quit at the end of the book. How’s that for a spoiler?

Frozen Pumpkin Chocolate Chip Tart

It doesn’t matter, because the book never got published. I think it’s on a flash drive somewhere. Out of the bazillions of literary agents I sent my manuscript to, only a couple wanted to work with me. One of them liked my writing but not my book, so she wanted me to write a book I wasn’t really interested in writing. The other liked the book, but told me honestly that she didn’t think that it could sell, so she asked me to call her again if I ever wrote another book. It was the nicest rejection I’ve ever gotten.

After a year or two trying to sell the book, I gave up. I stopped writing, which I love to do, and focused on building a family and becoming the best teacher possible. And then, the blog happened.

Frozen Pumpkin Chocolate Chip Tart

It’s been such a relief to write again. Creating recipes is a joy, and watching them work out is even more fulfilling. But writing about whatever while I share the recipes is my favorite part of blogging. So it’s no surprise that, once again, I have a book in the works.

This time, I’m trying to be smarter about it. But last night as I was cuddled up with my copy of the latest Writer’s Market, that old feeling of insecurity started popping up again. What if this doesn’t work out either?

Frozen Pumpkin Chocolate Chip Tart

The only thing I can do is keep going and hope that my work will resonate. I mean, be honest. Can you resist this frozen pumpkin chocolate chip tart? Because I cannot stop eating it.

It’s as easy as easy comes. The base is a chocolate graham cracker crust, which I make by melting chocolate chips along with the butter before adding the graham cracker crumbs. The filling is made of softened vanilla ice cream, canned pumpkin, brown sugar, and pumpkin pie spice. Oh, and chocolate chips. It’s simple, but those are the best recipes. My fork keeps heading toward the freezer.

We all hope that our work makes a contribution to the world, and sometimes it’s easy to let fear of being less-than take over. But when that happens, believe in the work you do. It makes for better writing, better pie, and better days!

 

Frozen Pumpkin Chocolate Chip Tart

Ingredients

Crust
1/4 cup unsalted butter
1/3 cup milk chocolate chips
1 cup graham cracker crumbs
Filling
1 cup canned pumpkin puree
2 cups vanilla ice cream, softened
1/2 cup firmly packed brown sugar
1 teaspoon pumpkin pie spice
3/4 cup milk chocolate chips

Instructions

  1. Preheat the oven to 350. Take a tart pan with a removable bottom and coat with cooking spray. Set aside.
  2. In a microwave-safe bowl, heat the butter and chocolate chips for one minute. Stir until smooth. Mix in the graham cracker crumbs, being sure that all ingredients are well incorporated.
  3. Press the graham cracker mixture into the prepared tart pan, using the back of a measuring cup to firmly pack the crumbs along the bottom and up the sides of the pan.
  4. Bake for 15 minutes until set. Cool completely.
  5. When the crust is cool, make the filling. Combine the pumpkin puree, ice cream, brown sugar and pumpkin pie spice until smooth. Fold in the chocolate chips.
  6. Pour the mixture into the graham cracker crust, smoothing out the top. Freeze overnight.
  7. Cut into wedges. Store in the freezer.
http://justaboutbaked.com/frozen-pumpkin-chocolate-chip-tart/

 

Mir

I fulfill many roles in life: wife, mother, teacher, everlasting learner. This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker. Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

This Post Has 30 Comments

  1. Michele @ Alwayzbakin

    That’s funny because I made a tart, too, yesterday. This looks and sounds amazing. Ice cream is my weakness. Pair that with pumpkin and chocolate chips? I’m sold! I wish you luck with your book. Don’t give up. I’m the queen of doubting myself. Let me know when you get published so I can RUN out and buy the book! ;-D
    Michele @ Alwayzbakin recently posted…Cream Cheese Pear Tart with Gingersnap CrustMy Profile

    1. Mir

      We must be on the same wavelength, Michele! I will let you know if things work out. Believe me, I’m obnoxious that way. 🙂

  2. Gayle@Pumpkin 'N Spice

    Oh this pie sounds just perfect with chocolate chips in it! I can definitely see why it made the Thanksgiving cut this year. Looks delicious, Mir!
    Gayle@Pumpkin ‘N Spice recently posted…Cinnamon Vanilla Glazed Apple Cider DonutsMy Profile

    1. Mir

      Nothing better than frozen chocolate chips in pie goodness!

  3. Alice @ Hip Foodie Mom

    Mir! I hope you are fully recovered! YES! this frozen pumpkin chocolate chip tart looks amazing and so glad it made the cut for Thanksgiving! and yes, I couldn’t have said it better. . “we all hope that our work makes a contribution to the world.” I love this so much! please please don’t let insecurity creep in. . do your best and write your heart out! The rest will just happen! I seriously cannot wait to hear more about this book!!! and to read it!
    Alice @ Hip Foodie Mom recently posted…Vegetarian Pasta e FagioliMy Profile

    1. Mir

      I will try not to, Alice. You are my cheerleader! I just need to listen to you whenever I feel those doubts. Thanks for being you!

  4. Aimee @ ShugarySweets

    Big hugs and prayers to you! I would buy your book 🙂 YOu’re a great story teller! And this tart, oh yum!!
    Aimee @ ShugarySweets recently posted…Chocolate Cheesecake BarsMy Profile

    1. Mir

      Thanks, Aimee! That means a lot, because you rock this whole dessert blogger thing. 🙂

  5. annie@ciaochowbambina

    I will buy your new book. And I will buy the flash drive your first book is on…but I must tell you – building a family and becoming the best teacher possible are each as important a contribution any one of us could ever hope to offer this world. You go girl! And this pie – one more beautiful contribution in your long list…
    annie@ciaochowbambina recently posted…Pesto Arancini – Italian Street Food!My Profile

    1. Mir

      You’re right, of course, Annie. I have to resist the urge to not be totally happy with what I’ve already accomplished. Thanks for the reality check, my friend!

  6. Dannii @ Hungry Healthy Happy

    I hope you are feeling better! The publishing world is tough, I have learnt that over the past year. But it sounds like you got some nice rejections. Some of the ones I got were horrible.
    Dannii @ Hungry Healthy Happy recently posted…Comment on Apple and Blackberry Bircher Muesli by DaveMy Profile

    1. Mir

      Boy, is it ever. I think it might be easier to win the lottery. If people were horrible to you, karma will get them. Don’t worry. 🙂

  7. Linda @ Today She Loves

    So many pumpkin recipes – I gotta get started on. I hope you feel better with that nasty virus you’ve got.

    And focusing on building a recipe and becoming a great teacher sounds a lot more rewarding than a book..though based on your comments on posts I’ve read, I’m interesting in reading your book.
    Linda @ Today She Loves recently posted…Brussels, Belgium and ChocolateMy Profile

    1. Mir

      Thanks, Linda. It’s all rewarding, just in different ways. It’s totally pumpkin time!

  8. Mira

    Oh Mir, I had a very similar virus and it lasted for more than 10 days! It was terrible! Good luck on fast day! This ice cream pie looks amazing!
    Mira recently posted…Orange Candy ApplesMy Profile

    1. Mir

      Mine’s been crazy long too, Mira! What is that about, anyway?!

  9. Manali @ CookWithManali

    I hope you feel better soon Mir! And next time you write a book, I am definitely buying it! Love this tart, I mean it has so many yummy things, what’s not to love?!!
    Manali @ CookWithManali recently posted…Pumpkin Spice Brownies + A Giveaway!My Profile

    1. Mir

      I will do the same, Manali! Let’s write books together! 🙂

  10. Rachelle @ Beer Girl Cooks

    Oh my! That sounds like a terrible virus and I hope you are feeling much better now! This frozen pumpkin chocolate chip tart should do the trick! That’s too bad that your first book didn’t get published, but you shouldn’t be discouraged – not many writers get their first novels published. At least you had publishers who still wanted to work with you, so that’s pretty exciting and impressive! I totally get the low self-esteem stuff though. I think it’s a pretty common feeling for creative people. Good luck with the new book and keep on going!
    Rachelle @ Beer Girl Cooks recently posted…Roasted Fig, Prosciutto, Ricotta French Bread PizzaMy Profile

    1. Mir

      I think creative people are like that, Rachelle. You are so right. I’ll try and keep it all in perspective!

  11. Michele @ Two Raspberries

    the fact that you added chocolate chips in here is totally YUM! 😉 its like cookie- dough +pumpkin pie+ tart and thats genius! YUM!

    1. Mir

      Thanks, Michele. Chocolate chips equals better, always!

  12. Medha @ Whisk & Shout

    This looks awesome! Love the pumpkin and chocolate combo! 🙂
    Medha @ Whisk & Shout recently posted…Vegan Whole Wheat Pasta with Pesto Cream SauceMy Profile

    1. Mir

      Thanks, Medha! It always works!

  13. Amanda

    I majored in creative writing in college and got a master’s degree in English, so I’ve been writing for a long time too. I recently dusted off a novel I started in grad school and I’m determined to get it published this time. I know exactly what you mean when you talk about self confidence and writing. You just have to stay confident. Good luck with your writing! 🙂
    This tart looks fantastic. It definitely looks worthy of Thanksgiving!
    Amanda recently posted…Peanut Butter Rice Krispies BrowniesMy Profile

    1. Mir

      Stay determined, Amanda! It takes a lot of resilience to be a writer, but if you love it, then write! Hope things go well!

  14. Kate @ Framed Cooks

    Mir, your writing right here on your beautiful blog has already made such a difference! I love reading your posts because in addition to all the scrumptious recipes, they always give me something to think about. Never stop writing! And this pie looks just perfect for Thanksgiving and beyond!
    Kate @ Framed Cooks recently posted…Spicy Steak with Corn SalsaMy Profile

    1. Mir

      You are really way too sweet, Kate. Thanks so much! Your blog’s none too shabby, either. Your photography just amazes me every time!

  15. Cheyanne @ No Spoon Necessary

    I am not surprised at all that you wrote a novel, I LOVE your writing style and I always read every single word of your blog posts! I AM, however, surprised no one wanted to publish your book. But you know what they say, girlfriend, everything happens for a reason. Fear not that this new book en devour will not be a success, or make it to shelves. Just focus on writing something YOU love and trust that it will work out! I have all the faith in the world in you! 🙂 #MirCheerleader4Life Anyways, this tart looks freakin’ amaze-balls! LOVE LOVE LOVE the ice cream, pumpkin, chocolate combo! Talk about decadent deliciousness up in here! This is perfect for Turkey day… but no way can I wait that long to make this! Pinned! Cheers, my dear – to you and all your fabulousness! XO
    Cheyanne @ No Spoon Necessary recently posted…Blackberry BrambleMy Profile

    1. Mir

      Love you, girlie! You are much cooler than I am, of that I’m sure. Hope you’re enjoying your blog break!

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