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!!

What Others Are Reading:

Organic Coconut Popcorn

Organic non-gmo tri-colored corn kernelsDo you know what’s in that bag of popcorn you put in the microwave? Are you ready for the answer?

1. Diacetyl: It is used a s a flavoring in microwave popcorn. It can obliterate the airways, and lungs if exposed to too much. It was used in World War I, to do exactly that. Factory works who are exposed to the chemical have irreversible lung damage.

Brown University documented three cases of bronchiolitis obliterans (caused by diacetyl) in microwave popcorn lovers. One man, 47, ate three bags a day, and needed a lung transplant. A 56 year old coughed up blood one day, and he ate 3 bags of microwave popcorn a day.

The University of Minnesota reported that the chemical diacetyl, can pass the blood-brain barrier, and weaken the brain’s defenses against the formation of amyloid plaques, causing Alzheimer’s.

2. Perfluorooctanoic Acid: Most manufacturer’s  line the microwave popcorn bags with perfluorooctanoic acid (PFOA) to keep grease from leaking out. When the bags are heated, they leach the PFOA into the popcorn.

3. Tertiary Butylhydroquinone (TBHQ): This chemical is made from butane, a known toxic gas. Medical studies have reported that just eating 1 gram could cause ADHD in children, asthma, allergies, dermatitis, and dizziness. It’s been associated with stomach cancer in laboratory animals.

Most of the corn in the U.S.A., about 86% is harvested from GMO seeds. We also noted, microwavable popcorn is not sold in health food stores. But you can buy lose non-gmo corn kernels, or in jars, and that brings us to our featured recipe: Organic Coconut Popcorn. Here is what you will need.

heating coconut oil

Heat 3 tablespoons of refined coconut oil in a 3 quart pan over medium heat. Let oil solids melt. From 1/3 cup of organic popcorn kernels, add 4 kernels to heated oil and cover pan with lid. When the kernels pop, remove pan from heat and add the 1/3 cup of kernels to pan in an even layer. Return lid to pan and count to 30. Return pan to heat and wait for kernels to start popping. Once they do, gently shake pan over heat. When you no longer hear any popping remove pan from heat and add popcorn to a serving bowl.

melting butterWith pan still hot, add organic pasture fed cows butter or organic virgin coconut oil, and melt. Next pour over popcorn and mix in. You can also add Himalayan salt, organic smoked paprika, or organic Parmesan cheese.

Organic Coconut Popcornpopcorn pan not burned using coconut oilFollow this method and ever kernel of popcorn will always pop evenly and not burn, not even the pan. You can never say that about those chemical filled microwave popcorn bags.

What Others Are Reading:

Spanish Chicken Salad

Spanish Chicken Salad

Paprika is used to garnish many foods we prepare. Like soups and deviled eggs, also for flavoring potato and pasta salads. It is also used in BBQ. Most of the prepared seasonings that are store bought for marinating meats have paprika in it.

The paprika we are accustomed to using is the sweet Hungarian paprika. Paprika comes from the pods of Capsicum annuum peppers that are dried and crushed to form the powdery spice.

The sweet red chili peppers are originally native to North and South America. But today, most paprika comes from Spain, South America, California and Hungary.

Besides the sweet Hungarian paprika that is commonly used , there is the Spanish Hot paprika or smoked paprika. Dose it make a difference in your recipe the use of paprika (the classic sweet) to smoked paprika?

Yes it does matter. Most recipes use the sweet paprika that we reach for in our spice cabinet. It is derived from the sweet red chili peppers and labeled “paprika”. But smoked Spanish paprika requires the peppers be smoked, usually with oak wood, prior to processing.

Smoked paprika has a distinct flavor after being smoked. As an example smoked paprika is essential for Mexican chorizo sausage. If you used regular paprika, the chorizo would not taste the same.

Paprika as for any spice has a two fold purpose when we use them. One side is the flavor spices give to our recipe and the other side is for health reasons. Any spice including paprika when consumed stimulates enzymes in our digestive system to fight off inflammation as will as bad bacteria, just to name a few good healthy reasons.

If you are interested in making your own home-made Smoked Paprika click here to find out how: How to Make Smoked Paprika.

Now for the featured recipe Spanish Chicken Salad and here is what you will need:

ingredients-for-Spanish-Chicken-Salad1/4 cup olive oil + 2 tsps.

3/4 cup slivered almonds, toasted

2 cloves garlic, minced

1 tsp. paprika, Spanish smoked

2 tbsp. balsamic vinegar

2 tbsp. mayonnaise

16 oz. mix lettuce greens

4 cups cooked chicken

2 roasted bell pepper slices, cut into smaller slices

toasting-slivered-almonds-for-Spanish-Chicken-SaladIn a frying pan over medium heat, warm 2 teaspoons of oil. Add the almonds and toast, stirring until they are crisp and golden. This should take about 5 to 7 minutes. When you start to smell them toasting, remove the pan from the burner. If you continue to toast them, they will burn.

plating toasted almonds - putting aside - Spanish Chicken SaladWhen you remove them from the burner, transfer them to a plate and set aside.

preparing-chicken-breast-for-the-Spanish-Chicken-SaladTo prepare the chicken breast, pour one cup of chicken broth and one cup of water into a medium stock pot. Place 4 chicken breasts into stock pot and cook on medium heat until the chicken has reached an internal temperature of 165 to 170 degrees.

Remove from pot, set aside and let cool. Once cooled chopped chicken into 1 inch chunks.

whisking-in-oil-gradually.jpgIn a large bowl, whisk together the garlic, smoked paprika,vinegar, mayonnaise and option 1/2 tsp. salt, pinch of pepper. Gradually whisk in the 1/4 cup of oil and mix up until well incorporated.

slicing-roasted-red-bell-peppers.jpgSlice the roasted red bell pepper and set aside.

Mixing-the-coated-chicken-toasted-almonds-with-the-greens-to-make-Spanish-Chicken-SaladIn the bowl with the vinaigrette add the chicken, and roasted bell peppers and stir to coat evenly.

Spanish Chicken SaladPlate and serve.

You can plate to the side some shredded Jack cheese and sliced roasted bell pepper, for extra toppings.

Read more about spices at the Health News Library: Spices – Useful for More Than Just Culinary

Sources:

eHow Logo

Types Of Paprika

Paprika Vs. Smoked Paprika

theKitchen.com