We 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. We 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.
The pumpkin pie recipe we decided to make with 15 ounce of the puree was adapted from Better Homes and Gardens November 2015 issue.
We did change the recipe a bit, as we used a gluten free pie shell.
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.
In 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.
Stir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.
Next pour remaining pumpkin mixture over chocolate layer.
Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.
In 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.
Spoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.
Serve a piece of Gluten Free Mexican Chocolate Pumpkin Pie, and enjoy!!
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