chocolate pumpkin pecan pie
frozen whole wheat pie crust from whole foods
4 ounces dark chocolate, chopped
1 cup half + half
1 15 oz. can pure pumpkin
3 eggs
1/2 cup brown sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp ground clove
1/2 tsp salt
14 pecans
for the pumpkin filling: preheat oven to 350 degrees. in a large bowl, whisk the eggs. then, add remaining 1/2 cup of the half + half, pumpkin, sugar, vanilla, and all spices and stir until all ingredients are incorporated. pour mixture over the partially set chocolate bottom and bake pie for about 55 minutes (or until a knife inserted about 1 inch from the outside comes out clean). place pecans along the rim of the pie for the last 10 minutes of baking. remove from oven, cool completely, and refrigerate until ready to serve.
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