7 January, 2016
Gluten-Free Mexican Chocolate Pumpkin PieComments : 4 Posted in : Dessert, Gluten-Free on by : Cook Plate Fork Tags: All rights reserved, American Civil War, Casserole, cayenne, Christmas and holiday season, Coconut oil, Cupcake, Dark Chocolate, gluten free desserts, Mashed potato, Muffin, pumpkin, Pumpkin pie, pumpkin puree, roasted pumpkin, Smoked Paprika
A fresh roasted sugar pie pumpkin is the way to go to make a pumpkin pie or even a Mexican Chocolate Pumpkin Pie.
A small sugar pie pumpkin should yield about 30 ounce of puree, which is equal to two 15 ounce store bought cans. Pureed pumpkin is not only great for pies, but also for making pumpkin bread, pumpkin cupcakes, or cookies, and even a pumpkin cheesecake.
After roasting and pureeing the sugar pie pumpkin, why not mix a little purée with some real maple syrup and some pecan pieces. If you do, your in for a treat.
Gluten-Free Mexican Chocolate Pumpkin Pie
To make this pie gluten-free, use your gluten-free pie crust recipe or use a store bought. Also check out this article Gluten-Free Flour Substitutions For Baking.
What makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.
No need to worry as the pie is not spicy.
3 ounces Mexican chocolate or dark chocolate
2 tablespoons butter
1 cup coconut sugar or 3/4 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon Himalayan salt
1/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper
1 15 ounce can pumpkin puree
4 eggs, lightly beaten
1 cup half and half or light cream
Chocolate Ganache (recipe follows)
Bake pie crust according to packaged instructions.
If You Wish To Blind Bake Your Pie Crust Check This Out – Blind Baking Your Pie Crust
Preheat oven to 350 degrees
In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.
In a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.
Stir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.
Next pour remaining pumpkin mixture over chocolate layer.
Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.
In a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.
Spoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.
Serve a piece of Gluten-Free Mexican Chocolate Pumpkin Pie, and enjoy!!
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