Thanksgiving 2013

Looking for the perfect dessert to complete your Thanksgiving meal? Cara, the talented food blogger behind Big Girls Small Kitchen, shares her favorite recipe to help us prepare for the most delicious day of the year.

We love chocolate and we love pumpkin, which makes this clafoutis (a French dessert with pancake-like custard-y batter) a great unique, yet seasonal, Thanksgiving dessert.

Cara explains to us: "I love chocolate, and I think it should always have a place on the holiday dessert table, even at pumpkin-focused Thanksgiving. That's why I added a big handful of chocolate chips to the batter of this pumpkin custard, known as a clafoutis, which tastes a lot like a pumpkin pie without a crust. It's really easy to make, and amazingly, it’s dairy-free, so if anyone has trouble with milk, cream, and butter, this belongs in your dessert course. Also, it's easy to make gluten-free--just replace the flour with rice flour."

See the recipe below to make Pumpkin Chocolate Chip Clafoutis for Thanksgiving.

For more yummy recipes from Big Girls Small Kitchen, click here.

Pictured above, Cara wears the Belsize Hayden Short boot- a stylish, water-proof bootie, easy to slip on when running around town and picking up groceries.

Pumpkin & Chocolate Chip Clafoutis
Serves 6

1 tablespoon safflower oil
1/2 cup semisweet chocolate chips
3 large eggs
1 cup unsweetened pumpkin puree from a 14-ounce can
1/4 cup granulated sugar, plus 1 tablespoon for topping
1/2 cup light brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup coconut milk
1 teaspoon vanilla extract
1/3 cup all-purpose flour
Lightly whipped cream, for serving (optional)

Preheat the oven to 325°F.

Oil a deep-dish pie pan or 9-inch skillet. Scatter the chocolate across the bottom.

In a blender, combine the rest of the ingredients except for the reserved sugar and the flour, and blend until smooth. Add the flour and blend again. Pour into the prepared pan. Let the batter rest in the pan for 15 minutes.

Sprinkle the remaining sugar on top. Bake until the clafoutis is set in the center and golden around the edges, about 35 minutes. It will have puffed up, but it will deflate as it cools. Let it cool for at least 10 minutes before serving.

Top the clafoutis with whipped cream, if desired (of course it's no longer dairy free then), and scatter the reserved chocolate on top. Serve the clafoutis warm or at room temperature. I usually scoop pieces into individual bowls rather than try to slice it.