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Chocolate And Pumpkin Pie

Microwaverina's picture
  Cooked pumpkin 1 Cup (16 tbs)
  Grated orange rind 2 Teaspoon
  Egg yolks 2
  Mixed spice 1 Teaspoon
  Nutmeg 1⁄4 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)
  Egg whites 2
For crumb crust
  Crumb crust 1
  Chocolate biscuits 125 Gram, crushed (un-iced)
  Finely chopped walnuts 1⁄4 Cup (4 tbs)
  Butter 60 Gram

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.

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