I would like to apologize in advance. I have a feeling my blog will be bombarded with ALL THINGS PUMPKIN this next month... but what can I say?
I love Fall, the break in the weather, the trees changing colors, and one of my favorite melons (only second to watermelon) the GREAT PUMPKIN!
In this recipe I decided to be bold and try chocolate with pumpkin. Interestingly enough, the flavors really flatter one another. I was a little hesitant at first but it is definitely worth a try!
Nutrition:
Servings: 10
Calories per serving: 150 kcal
Sodium per serving: 130 mg
Fat per serving: 4.5 g
Ingredients:
30 Chocolate Wafers
2 tablespoons sugar
1 tablespoons unsalted butter
2 tablespoons unsweetened applesauce
4 ounces semisweet chocolate
1 1/2 cups pumpkin puree
2 egg whites
1/2 cup fat-free half and half
1/4 cup maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
Directions:
Preheat oven to 350 degrees. In a blender or food processor, mix cookies and sugar until finely ground. Add butter and applesauce. Continue to mix until moist. Firmly press mixture in the bottom of a greased 9-inch pan. Bake 10-12 minutes or until set.
Pour chocolate onto warm crust; spread. Freeze until chocolate is firm. (5-10 minutes). While freezing, whisk together pumpkin, egg, half and half, sugar, maple syrup, pumpkin-pie spice, and salt. Pour filling in crust. Bake 45-55 minutes. Cool 1 hour at room temperature. Refrigerate 1 hour.
Cut, Serve, and Enjoy!
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