This post is for my Matt's Blog Hop over at FaveDiets Blog. Matt likes to compile recipes that are healthier versions of so many of our favorite comfort foods. Whether they be lower in fat & sugar or higher in fiber & nutrient content, Matt is all over recipes that help the waist line while fulfilling our natural human cravings for the foods we associate with comfort and deliciousness.
So I made this lovely Chocolate Pumpkin Pie. Predictably, it's just what a witch would make on Valentine's Day. I'm fully aware of this, Dearies (smile). However, it really is such a delicious and healthful way to use that last can of pumpkin you've had sitting in your cupboard since this last holiday season. A very February-like way to use it at that, my Lovelies!Here's the recipe:
First, make your easy Oat & Pecan Gluten-Free Crust, push it into a 10 inch tart pan, and stick it in the fridge till you're ready to pour your filling into it.
Second, melt 3/4 cup of dark chocolate over a double boiler on low heat. While it's melting mix the following in another bowl:
1 15 oz. Can Organic Pumpkin
2/3 Cup Turbinado Sugar
1 Tbsp. Agave Nectar
2 Organic Eggs
2/3 Cup Organic 2% Milk
1/2 Tsp. Fresh Ground Cinnamon
1/4 Tsp. Nutmeg
1/8 Tsp. Cloves
1/8 Tsp. Sea Salt
1 Tsp. Real Vanilla Extract
Place pumpkin in a mixing bowl with the cinnamon, nutmeg, cloves, and salt. Mix. Then add the sugar, eggs, milk, & vanilla. Whisk until smooth and add the melted chocolate while continuing to whisk till uniform in color. Pour into chilled crust. Bake at 425 degrees for 15 minutes. Then turn the heat down to 350 and bake for another 35-45 minutes. Remove from the oven & allow to cool on a wire rack for at least three hours. Then chill. Serve with whipped cream, berries, or whatever you like!
**Oh, and be sure to enter my contest on the post below, Dearies. The prize is a $65 gift certificate to The CSN Stores. The drawing for the winner will be this coming Friday the 18th, so comment on that post now for a chance to win!