CREAMY CHOCOLATE PUMPKIN CHEESECAKE PIE
A different
look for Thanksgiving Pumpkin Pie! It is
an attractive and colorful, delicious pie with chocolate crust, bright orange
filling and chocolate ganache. My husband really appreciated this pie and even liked it for breakfast alongside a cup of coffee.
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/3 cup cocoa (75
mL)
2 tbsp whole milk powder, OR heavy cream powder (30 mL)
sugar
1/8 tsp almond
extract (0.5 mL)
Filling:
8 oz cream cheese, softened (250 g)
Liquid sweetener to equal 1 cup (250 mL)
sugar
1/4
cup powdered sweetener, OR xylitol (60 mL)
3 eggs
1, 15-oz can pumpkin (425 g)
1 tsp vanilla extract (5 mL)
1 cup sugar-free chocolate chips, OR this one (250 mL)
1/3 cup heavy
cream (75 mL)
Sweetener, to taste
Preheat
the oven to 350°F (180°C).
Chocolate
Crust: In medium bowl, combineGluten-Free Bake Mix 2, cocoa and whole milk powder, OR heavy cream powder. To well in center add melted butter, liquid
sweetener and almond extract. Stir to
combine. Spread in 9-inch (23 cm) glass
pie dish. Bake 5 minutes.
Filling: In food processor, process cream cheese, liquid
sweetener, powdered sweetener, OR xylitol.
Add eggs one at a time and process.
Add pumpkin and vanilla extract; process. Bake pie about 40 minutes, or until set. When cool refrigerate. Spread Ganache Topping evenly over chilled
pie.
Ganache
Topping: In double boiler, melt chocolate chips with
heavy cream. Add liquid sweetener to
taste.
Yield: 12 servings
1
serving
343.5
calories
7.7
g protein
28.2
g fat
1.7 g fiber
7.6
g net carbs
ANOTHER RECIPE YOU MAY ENJOY
