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Saturday, October 25, 2014

Pumpkin Chocolate Eclair

When I was a kid, I remember my parents having two go-to recipes for bringing dessert to a friend's house: Lemon Delight and Chocolate Eclair. Both were no bake, no fuss, easy to assemble. Mom and Dad usually preferred the lemon stuff because they made it in that glass trifle dish that added to its 70s appeal, but I would usually beg for the eclair, and they would usually give in. Also I loved it so much they would make two of them so I wouldn't be tempted to eat it all at the guest's house. You know, manners and all that.

Anyway, fast forward to an invitation to a dumpling party a few weeks ago and I was like: a-ha! I know what I can bring. Chocolate eclair! So I hunted down my Dad for the recipe and, at 31, I finally made it myself to bring to a friend's house. Only I forgot to make a second one to stash at home and dang! No leftovers. I was hungry for more.

Fast forward another weekend or two and I'm invited to a Harvest Party by my friend with the chickens and the apples and all that (of course). I was skeptical that they would put us to work harvesting their crops. But in reality the harvest party involved lots of chili and spiced cider and a fire and a couple pinatas. 

Aaanyway, to add to the October feel of this whole party, I decided I wanted to amp up the chocolate eclair and make it... with pumpkin. Because surely no one in the history of October has ever done such a thing. (A quick Google search proved me wrong, but you know what? No one out there has THIS recipe).

And so it is with pumpkin-spiced relish that I will share this recipe, one that is 95% my childhood and 5% my own heartfelt contribution of autumn (Read: pumpkin pie in a can)*.

Pumpkin Chocolate Eclair

1 package graham crackers
2 small packages instant vanilla pudding
1 8oz package of Cool Whip
15 ounces pumpkin pie mix

2 oz unsweetened chocolate
2 teaspoons agave nectar
2 teaspoons vanilla extract
3 tablespoons butter
1 1/2 cup confectioner's sugar
3 tablespoons milk

Make pudding according to package directions, but leave out 1/2 cup milk. Fold in Cool Whip and pumpkin pie mix.

Line a 9x13 pan with graham crackers. Pour half the mix on top. Add another layer of graham crackers, the rest of the pudding, and the top with a final layer of graham crackers.

To make the frosting, prepare a double boiler by placing a mixing bowl over a pot with a small amount of boiling water. Melt the butter and chocolate. Then add the rest of the ingredients and beat until smooth. Spread on top.

Refrigerate at least 24 hours to let all the flavors marry and the graham cracker to get nice and mushy. I'm not kidding! 24 hours at least.

Cut into squares and serve.

Don't forget to make a second one to hoard at your house and delve into when no one is looking.

*I also replaced white karo syrup with agave nectar because, what the heck is karo. Also the original recipe uses a microwave for the chocolate but I'm a sucker for the double boiler method.

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