Recipe of the Week: Crustless Chocolate Pumpkin Pie
Since I love chocolate so much I decided mixing it with a pumpkin pie would be an excellent idea. I found this recipe on The Chew so I figured it would turn out pretty good and let me tell you I was right! It was really tasty. I also found an easy way to make any pumpkin pie crustless just by adding a 1/4 cup of flour. It is a thousand times easier than trying to make a gluten-free crust since it's hard to find the ready made ones and even if you do, they come at a premium. If you're a chocoholic like me or just want some variety in your holiday dessert line up, add this to the list.
Ingredients:
- 3 oz Bittersweet Chocolate (very finely chopped)
- 6 oz Semisweet Chocolate (chopped)
- 4 tablespoons Unsalted Butter (cut into small pieces)
- 1 14 oz Can Pumpkin
- 1 12 oz Can Evaporated Milk
- 3/4 cup Packed Light-Brown Sugar
- 3 Large Eggs
- 1 tablespoon Cornstarch
- 1 teaspoon Vanilla Extract
- 1 1/2 teaspoons Salt
- 3/4 teaspoon Ground Cinnamon
- 3/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- Pinch of Ground Cloves
- 1/4 cup of {Jules GF} flour
Directions:
- Heat oven to 325F.
- In a double boiler, melt chocolate and butter, stirring frequently until smooth, and remove from heat. {I melted it in 30 second intervals at 50% power in the microwave for a couple minutes.}
- In a large bowl, mix together the pumpkin, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, cloves, and flour.
- Fold in the chocolate mixture, and pour into pie crust.
- Place pie pan on a baking sheet. Bake at 325F until center of pie has set, about an hour.
- Refrigerate until cooled completely to serve.
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