Gluten Free Mexican Chocolate Pumpkin Pie

Gluten Free Mexican Chocolate Pumpkin PieWe had a small sugar pie pumpkin that was given to us around the middle of November (2015), and I just got around to roasting it. We took too long to get to it, but the pumpkin flesh was still good. After roasting it, we were able to get 30 ounce of puree, which is equal to two 15 ounce store bought cans. collage of Roasted PumpkinWe needed to see how good the puree would taste, so it could be used to make either some pies, pumpkin bread or cookies, and even a pumpkin cheesecake. After roasting and pureeing the pumpkin, we wanted to taste the flavor of the flesh, so we mixed some with real maple syrup and some pecan pieces, and wow it was very tasty.

fresh pumpkin puree with real maple syrup and pecan pieces

Better Homes and Garden Novemeber 2015 issueThe pumpkin pie recipe we decided to make with 15 ounce of the puree was adapted from Better Homes and Gardens November 2015 issue.

gluten free pie shell packagingWe did change the recipe a bit, as we used a gluten free pie shell.

What makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.

No need to worry as it is not spicy.

Here is what you will need to prepare your own: Gluten Free Mexican Chocolate Pumpkin Pie.

3 ounces dark chocolate (original recipe calls for 1 3.1 ounce disc of Mexican chocolate)

2 tablespoons butter

1 cup coconut sugar (original recipe calls for 3/4 cup packed brown sugar)

1 teaspoon pumpkin pie spice

1/4 teaspoon Himalayan salt

1/4 teaspoon smoked paprika ( original recipe called for milk chili powder)

1/8 teaspoon cayenne pepper

1 15 ounce can pumpkin puree (we used our fresh roasted pumpkin puree)

4 eggs, lightly beaten

1 cup half and half or light cream

Chocolate Ganache (recipe follows)

Bake pie crust according to packaged instructions.

For pie: Preheat oven to 350 degrees

In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.

pumpkin pie mixIn a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.

stirring in pumpkin pie mix with melted chocolateStir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.

second layer of Gluten Free Mexican Chocolate Pumpkin PieNext pour remaining pumpkin mixture over chocolate layer.

Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.

Chocolate Ganache

simmered cream cinamon and shaved dark chocolateIn a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.

Gluten Free Mexican Chocolate Pumpkin PieSpoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.

Slice Of  Gluten Free Mexican Chocolate Pumpkin PieServe a piece of Gluten Free Mexican Chocolate Pumpkin Pie, and enjoy!!

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National Eggnog Day

National Eggnog Day

The origins of eggnog and the components (ingredients) of the concoction are still debated. Some say it was invented during the medieval times.  The “nog” part of the beverages name is said to have stemmed from the word noggin, a term that meant a small, wooden mug used to serve alcohol. It was also referred to as a Egg Flip, which was the practice of rapidly flipping the mixture between two pitchers to mix it.

In England eggnog was considered the trademark drink of the upper class. James Humes an author and historian writes that the average Londoner rarely saw a glass of milk.

It is also said that eggnog descended from a hot British drink called posset, which consisted of eggs, milk, with the addition of an ale (beer) or wine.

With the addition of alcohol, the eggnog was aged for several weeks, maybe even months. Yes raw eggs were used, but remember, booze or alcohol can both be a preservative and sterilizer. Very few bacteria, including salmonella, are not able to survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.

Whatever the origins may be, a great beverage was invented 100’s of years ago, which has became a traditional beverage throughout Canada and the United States this time of year, that is starting in November and being available in the market through the first of January.

Let’s get to “Egg Flipping.” But before we can do that, let’s make some eggnog, and here is what you will need.

6 large eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon or rum, optional
Nutmeg and cinnamon stick, to serve

Separate the eggs, putting the yolks in one bowl and the whites in another. Cover the egg whites and refrigerate until needed.

Combine the yolks and the sugar in a medium mixing bowl. Whisk until the mixture is smooth and creamy.

Next, add the milk, cream, and liquor (if using) with the egg mixture and mix until combined.

Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep. If you are making non-alcoholic eggnog, store it in a sealed glass container. The beverage should be consumed within a day.

Before serving a glass of eggnog, whisk the reserved egg whites in a mixer on high speed until the whites form stiff peaks, then fold the beaten egg whites into the prepared eggnog and gently stir the whites into the base (this step is optional. You do not have to add the egg whites).

Adding the whipped egg whites will give the eggnog an extra-creamy texture.

Eggnog with nutmeg and a cinnamon stick Serve in individual glasses topped with nutmeg, and a cinnamon stick.

You can also enjoy eggnog with coconut milk, by exchanging out the dairy milk.

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