The Creamery Chocolate Pumpkin Pie

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

  1. Sift together dry ingredients.
  2. Cut cold butter into the dry ingredients to the consistency of coarse meal
  3. Mix in cold water to form dough.
  4. 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

  1. Preheat oven to 350F
  2. Place all ingredients except whipped cream in a blender and blend until smooth.
  3. Pour into prepared pie shell.
  4. Bake 65 minutes or until a knife inserted in center comes out clean.
  5. 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

  1. Calories … 440
  2. Carbohydrates … 66g
  3. Protein … 7g
  4. Fat … 14g (Saturated 11g)
  5. Cholesterol … 85mg
  6. Sodium … 230 mg
  7. Calcium … 66mg
  8. Dietary fiber … 5g
  9. Weight watchers points+ … 11
Source: Star-Tribune, circa 1984-2000

Comments are closed.