Chocolate And Pumpkin Pie
|Cooked pumpkin||1 Cup (16 tbs)|
|Grated orange rind||2 Teaspoon|
|Mixed spice||1 Teaspoon|
|Brown sugar||2⁄3 Cup (10.67 tbs)|
|Gelatin||1 1⁄2 Tablespoon|
|Gelatine||1 1⁄2 Tablespoon|
|Hot water||1⁄4 Cup (4 tbs)|
|Lightly whipped cream||1⁄2 Cup (8 tbs) (Extra)|
|Cream||1⁄2 Cup (8 tbs) (extra, lightly whipped)|
|For crumb crust|
|Chocolate biscuits||125 Gram, crushed (un-iced)|
|Finely chopped walnuts||1⁄4 Cup (4 tbs)|
1. Combine crushed biscuits and walnuts in bowl. Place butter in small bowl, cook on HIGH for one minute or until melted. Stir into biscuit mixture. Press into base and sides of pie plate (base measurement 20cm diameter) cook on HIGH for two minutes. Allow to cool.
2. Puree pumpkin, orange rind, cream, egg yolks, spices and sugar in blender or processor, turn out into large bowl, cook on HIGH for five minutes, whisking every half a minute. Dissolve gelatine in water, add to pumpkin mixture. Allow to cool. Refrigerate until almost set. Check every 15 minutes.
3. Fold in extra cream. Beat egg whites until soft peaks form, fold through. Fill chocolate-biscuit base with pumpkin mixture. Refrigerate until set. Decorate with whipped cream if desired.