Chocolate/cream cheese pumpkin pie

1 Servings

Ingredients

Quantity Ingredient
1 Chocolate Graham Cracker pie shell (NOTE)
2 cups Baked, fresh pureed pumpkin pulp
5 Slightly beaten eggs
8 ounces Soft (natural) cream cheese
¾ cup (or more) brown sugar (I use fructose) (up to 1)
½ teaspoon Salt
2½ teaspoon Cinnamon
3 tablespoons Unsweetened cocoa (up to 4)
Bakers coconut

Directions

FILLING

OPTIONAL TOPPING

NOTE: (**See below for an alternative to graham cracker crumbs.) If using ready-made, brush with 1-½ TB. melted butter. If making your own, mix 1 TB. cocoa powder to 1 packet of graham cracker crumbs, and add sweetener to taste. Mix with 1-½ TB. melted butter, press into pie plate. Bake for 5-10 min. at 375.

Mix the above ingredients (except the coconut) into a LARGE microwave-safe bowl. The cream cheese does NOT need to be completely blended - it will melt and blend in later. Microwave uncovered on high for a couple of minutes, until it begins to thicken; remove and stir to finish blending in the cream cheese. (Depending on how much cocoa powder you used, you may want to add sugar at this point.) Return to microwave for 2 to 3 more minutes, stir again, and then continue cooking for a total of approximately 10 minutes. Fold the mixture into the pie shell. It should be thick enough to hold its shape. Smooth with a spatula into a mound, and bake at 350 for 15 minutes. Remove and sprinkle coconut (if desired) on top, return to the oven and bake for appxoximately 10 more minutes. (If using coconut, bake until the coconut is lightly browned.) Chill well and serve.

Alternate pie shell: Multi-grain cereal pie shell In a spice grinder, coarsely grind ⅔ cup multi-grain cereal and ⅔ cup quick oats; mix together and heat in a non-stick frying pan on low heat, stirring frequently, until the mixture starts to brown. Remove from heat, combine with 1 TB unsweetened cocoa, and ⅓ cup melted butter or margerine, and approximately ½ cup of your sweetener of choice: fructose, nutrasweet or brown sugar. (Sweeten to taste.) Mix well until crumbly and press into a 9 inch pie plate. Bake for 5 to 10 minutes, remove from oven, and proceed to add pumpkin filling.

This is my own creation. My kids love it! I welcome comments, especially if anyone wants to try variations such as mixing in some cream liqueur. In my last variation I added a small amount of instant coffee which gave it a delicious mocha flavor.

Posted to JEWISH-FOOD digest V96 #098 From: Greta Dorfman <sheva51@...> Date: Sat, 07 Dec 1996 15:20:06 -0800

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