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|Midnight Pumpkin Pie|
|Tweet Topic Started: December 3, 2013, 11:36 pm (4,561 Views)|
|barb43||December 3, 2013, 11:36 pm Post #1|
Wish Martha Stewart was My Sister!
Midnight Pumpkin Pie
1 cup heavy cream*
6 oz semi-sweet chocolate bits (may use dark chocolate chips for a more grown-up taste)
15-ounce can of pumpkin puree
1/2 cup packed dark brown sugar
1 tsp ground dry ginger
1/2 tsp ground cloves
1/4 tsp nutmeg
1/2 tsp salt
1 prepared (raw) deep-dish pie crust
Heat the oven to 350 degrees.
In a small saucepan over heat, heat the cream until just bubbling. Remove from heat and add the chocolate bits. Stir until completely melted and smooth.
In a medium bowl, whisk together the pumpkin, brown sugar, ginger, cloves, nutmeg, salt, and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.
If it isn't already, fit the pie crust into a 9" deep-dish pie pan. Pour the pumpkin mixture into the crust. Bake 50-60 minutes, or until the center is set and no longer jiggles.
*if no heavy cream at the house, mix 3/4 c. milk with 2/3 c. butter by heating gently on the stove. Mix up the melted concoction and use in the recipe where cream is called for.
Edited by barb43, December 3, 2013, 11:37 pm.
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