Here’s my spin on a winter-time classic – add chocolate of course!
What you require:
For crust:
1 1/3 c all purpose flour and 1/4 tsp salt; add 1/4 c cooking oil and 1/4 c fat free milk; stir lightly with a fork until combined and use your hands to work dough into a ball. On a well floured surface, use your hands to flatten pastry dough and roll center to edge into a circle about 12 in in dm. Transfer to 9 in pie plate. Trim pastry to 1/2 in beyond edge of pie plate and flute or crimp edge as desired. Do not prick.
For filling:
1 -12.3 oz package light firm silken-styletofu
1-15 oz can pumpkin
2/3 c sugar
1 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground ginger
1/8 tsp ground cloves
approx 4 oz of semi-sweet chocolate pieces (I used none other than Ghirardelli) [you can increase the amount depending on how much chocolate you want but know this will displace the pumpkin filling]
1. Heat chocolate pieces over medium heat, stirring constantly until smooth. Pour evenly on bottom of pie plate and spread until all sides are met.
2. Blend tofu in a blender. Add rest of ingredients and blend until well combined. Pour mixture on top of chocolate and make sure top is even and meets all sides.
3. Bake for 25 mins (you can cover the crust edge with foil if desired to prevent overbrowning – mine did not burn) and then for an additional 30 minutes more (remove foil before this if you used it). Cool on a wire rack and then cover and refrigerate within 2 hours until set.
4. Serve with light whipped topping (or one of your choosing) and enjoy – makes 10 servings!
You may not be able to tell here but there is a fabulous layer of chocolate on the bottom - delish!
Nutritional Information (per serving AND this is without the chocolate layer):
Calories: 190
Total Fat: 6 g
Cholesterol: 0
Protein: 3 g
Carbohydrate: 31 g
Fiber: 2 g
Sodium: 151 mg
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#1 by Bob - December 29th, 2009 at 14:11
I love chocolate bottom pies, I never thought to do it with pumpkin before. Sounds great! My favorite for it is cheesecake.
#2 by Eileen Devlin - December 29th, 2009 at 14:40
Have a link to your favorite cheesecake?
I’ve never had chocolate on the bottom of pumpkin before. But a nice thin layer on the bottom was a nice added touch. It was very good! Thank goodness I made two!
#3 by Van Santos - December 29th, 2009 at 20:56
Impressive – your own crust and the return of Ghirardelli. I haven’t had a good pie in ages, they look great!
#4 by Bob - December 30th, 2009 at 00:33
As a matter of fact, I do.
http://icookstuff.blogspot.com/2008/10/chocolate-bottom-cheesecake.html
I loved it, but it was too rich for my girlfriend. It’s pretty intense.
Heh, it’s always good to plan ahead! How does it keep?
#5 by Eileen Devlin - December 30th, 2009 at 01:21
That recipe looks *VERY* good! I’m going to have to do that when I’m feeling rather indulgent – or if I feel like sharing.
At this point it would be hard for me to say how well the pie keeps b/c not much time lapsed between the time they were made (as I gave the remainder of one pie away two nights ago) and today (which saw the last of it). LOL! In a way I’m glad they’re gone now because that was way too dangerous.
I’ll be browsing your site for more ideas too!
#6 by Eileen Devlin - December 30th, 2009 at 01:22
Why, thank you! The pie was scrumptious if I do say so myself.