Again, this pie is a first for me to make. I was attracted to the pairing of chocolate and pumpkin and was seeking a non-traditional version of a Thanksgiving pie. I think Mistie would agree with me that chocolate goes with pumpkin as well as it goes with well, just about anything.

I elected to make this pie with a super flaky half shortening, half butter crust. I think flaky is the way to go with pumpkin, and with chocolate. I thought about this too late in the pie-baking process and so did not take photos to show the step-by-step, so you’re just going to have to trust me until we cut into this baby.

The bottom layer of the pie is a chocolate and pumpkin mixture. The second layer is a pumpkin/cheesecake filling. And the glorious top layer is a sweet sour cream swirl. The cookbook I used, Pie by Ken Haedrich (one of my favorites and one-third of the inspiration for my pie blogging craze) noted that one of the most spectacular things about this pie is its profile when it is sliced and on a plate. We won’t be serving this pie until tomorrow night, so I’ll come back and post that profile shot once I have it.

What kind of pie are you baking (or eating) for Thanksgiving?