Mama’s Chocolate Pumpkin Pie, a twist on the traditional pumpkin pie. This pie is so delicious so be careful…you won’t be able to stop with one piece!
1 pkg Mama’s Pie Crust Mix or 1 single gluten free pie crust
2 cups pumpkin puree (not pumpkin pie mix)
1/4 cup cocoa
1 tsp. cinammon
1/2 tsp. salt
1 cup sugar (Mama’s uses Organic Evaporated Cane Juice)
2 tsp. vanilla
1/2 cup heavy cream
1/4 cup milk
1 cup mini chocolate chips
Directions: Preheat oven to 400 degrees.
Prepare pie crust as directed. (Do not prebake crust)
In a medium bowl, combine pumpkin, cocoa, cinammon, salt, sugar, vanilla, eggs, cream and milk. Whisk together until well blended. Spread evenly into prepared pie crust. Sprinkle generously with mini chocolate chips, covering the top evenly. Baste the edge of pie with egg white if desired.
Bake for 20 minutes at 400 degrees. Reduce heat to 350 degrees and bake for 50-60 minutes longer or until knife inserted in center comes out clean. (Ovens may vary, so keep an eye on it.) Allow to cool. Then top with a dollop of whip cream and serve.
© Rachel Carlyle 2010