Wednesday, November 21, 2012

Chocolate-covered Pumpkin Pie, Oh, My!

'Tis the season to eat to your heart's content, and regret it later. Here is a very bad for you, heavenly dish that my kids chose for us to make this year! I will give you step by step of what we did and how, so that perhaps you can indulge as well!

1 pre-made Chocolate Graham Crust
1 small sweet pumpkin
1 8oz package softened cream cheese
1 cup sugar
3 eggs
1 teaspoon vanilla
1/2 teaspoon pumpkin spice
1/4 teaspoon salt
1 cup semi-sweet chocolate chips (+ an extra handful to sprinkle on top)
1/3 cup whipping cream

Step 1
Cut your pumpkin in half. Optional: put 1/2 stick butter or margarine in each half. Bake your pumpkin at 400* or until it is soft when pierced with a fork. Cool and scoop out the meaty center. Mash. Measure 2 cups for recipe. Save the rest for another meal!

Step 2
Preheat oven to 350*

Step 3
Beat cream cheese and sugar until smooth. Slowly add and mix eggs. Stir in pumpkin, vanilla, pumpkin spice and salt.

Step 4
Pour into crust. Bake for about 40 minutes. Cool on a rack for 1 hour.

Step 5
In a microwave safe bowl, heat together whipping cream and chocolate chips for 1 minute. Mix until smooth. Cool and spread evenly over pie. Sprinkle top with remaining chips.

Step 6
Chill in freezer for 1 hour. Then cover and chill another 2 hours or until you serve! Enjoy!

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