Tuesday, November 13, 2018

Creamy Pumpkin Pie with Chocolate Glaze

It's mid-November, and I know many of us have been playing with pumpkin for a couple of months now, so I understand if you're feeling a little squashed out. It happens. And I blame Starbucks. But, I'm popping in quickly to say how yum this pie is I made the other day. It's got a creamy, cream cheesy filling, with those warming spices we all love this time of year. The chocolate cookie crust is so easy, even a novice baker could do it. No rolling of pie dough with this recipe! There is a rich chocolate glaze poured over top, which really does make the pie even more fantastic. With a dollop of whipped cream, this is a tasty addition to any winter supper or Thanksgiving for my American pals.

I'm keeping this short and sweet today, as I have a million errands to run. And the dishes are overflowing in the sink, and the laundry needs folding. You know, life. But, I've got a few slices of this pie left, so there's my afternoon tea break sorted. Gotta grab those little moments of bliss while we can. xoxo Renée

Creamy Pumpkin Pie with Chocolate Glaze

1 1/2 cups chocolate cookie crumbs, plus more for sprinkling
1/4 cup butter, melted
1 8-oz package of full-fat cream cheese, softened
3/4 cup granulated sugar
3 large eggs, at room temperature
1 3/4 cups pumpkin purée
1 tsp pure vanilla extract
1/4 tsp each ground cinnamon, nutmeg, cloves, cardamom
1/4 tsp salt
1 cup finely chopped dark chocolate
1/3 cup whipping cream

Preheat the oven to 350F. Lightly butter a 9-inch pie plate.
In a small bowl, mix together the cookie crumbs and butter. Press into the bottom and up the sides of the pie plate. Bake for 5 minutes. Cool on a wire rack.
In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together until smooth. Be sure to scrape the bottom and sides of the bowl. Beat in the eggs one at a time, scraping the bowl after each addition. Beat in the pumpkin, vanilla, spices and salt. Pour into the prepared crust and bake for about 35-40 minutes, until the top is puffed and set. Let cool on a wire rack for an hour.
Place the chopped chocolate in a small bowl. Heat the cream in a small saucepan until bubbles appear around the edges and the cream is steaming. Pour the cream over the chocolate and cover for a few minutes. Slowly stir until smooth. Pour the glaze over the pie, smoothing the top. Sprinkle with chocolate cookie crumbs, if desired. Refrigerate uncovered for one hour, then cover with plastic and chill another couple of hours before serving, or overnight. Serve with dollops of whipped cream. Makes 8 servings.

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