Crust
Ingredients
- 1½ cups flour
- ½ cup granulated sugar
- ¼ cup sifted unsweetened cocoa power
- ¼ teaspoon salt
- 6 Tablespoons ice cold butter, cut up
- 5 Tablespoons ice cold water
Method
- Sift together dry ingredients.
- Cut cold butter into the dry ingredients to the consistency of coarse meal
- Mix in cold water to form dough.
- Refrigerate for one hour before pressing into a 10-inch pie plate.
Filling
Ingredients
- 1 can (1 pound) solid pack pumpkin
- 2 large eggs
- 1 cup granulated sugar
- 3 (1-ounce) squares unsweetened chocolate, melted
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ¾ cup half-and-half
- Whipped cream, optional
Method
- Preheat oven to 350F
- Place all ingredients except whipped cream in a blender and blend until smooth.
- Pour into prepared pie shell.
- Bake 65 minutes or until a knife inserted in center comes out clean.
- Chill well before serving. If you wish, top with a dollop of whipped cream.
Notes
- It will continue to cook after removing from the oven, so mostly clean will probably do, I would err on slightly towards underdone instead of over cooking, and perhaps check at 60 minutes.
- Serves 8.
Nutritional information per serving
- Calories … 440
- Carbohydrates … 66g
- Protein … 7g
- Fat … 14g (Saturated 11g)
- Cholesterol … 85mg
- Sodium … 230 mg
- Calcium … 66mg
- Dietary fiber … 5g
- Weight watchers points+ … 11