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Friday, November 25, 2011

Chocolate Pumkpin Pie.

Happy Black Friday everyone! I hope everyone enjoyed their Thanksgiving as much as I did! Of course, the best part was the dessert, which is why I wanted to post the recipe for my delicious Chocolate Pumpkin Pie. I must admit, I am not a huge fan of pumpkin pie, but I thought a chocolate pumpkin pie just might do the trick. I found this great recipe which added semi sweet chocolate bits to the spiced pie filling. Made with a fillo dough crust, this pie is a healthier version of your typical pumpkin pie. Yet still so tastey, you won't feel as guilty going for that second slice. I also topped the pie with light whipped cream for extra flavor and decoration.


Chocolate Pumpkin Pie

Butter flavored cooking spray
6 sheets fillo dough
½ cup light cream
½ cup fat free cream
6 ounces semi sweet chocolate bits
15- ounce can pumpkin puree
½ cup dark brown sugar
1 tsp. cinnamon
1 tsp. ginger
½ tsp. cloves
½ tsp. allspice
¼ tsp. nutmeg
½ tsp. salt
3 egg whites



Unroll fillo dough, then cover with plastic wrap while you work. Lay one sheet of fillo dough on the counter. Lightly mist the fillo with cooking spray. Set a second sheet of fillo over the first, rotating it slightly. Mist the second sheet of fillo, then repeating this process with the remaining fillo sheets, rotating each time a sheet is added. Mist the final sheet of fillo. Use a knife to carefully trim the stack of fillo into a 12- inch circle. Discard the scraps. Carefully lift the stack and set into the prepared pie pan, gently pressing the fillo against the bottom and sides of the pan.

Heat oven to 350 degrees.

In a small saucepan over medium-high, heat the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth.

In a medium bowl, whisk together the pumpkin, brown sugar, cinnamon, ginger, cloves, allspice, nutmeg, salt, and the chocolate cream mixture. Add the egg whites, whisking until everything is thoroughly combined.

Pour the pumpkin mixture into the crust. Bake for 50-60 minutes, or until the center is set and no longer jiggles.

Nutritional Info:
Calories- 290
Fat- 14
Carbohydrates- 40

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