Sunday, November 25, 2007

Correction on the (typo) temp for the pumpkin pie post ...

That should be *325* to *350* F on the temp for the pumpkin pie, not 425-450. Sorry!

In the spirit of Thanksgiving ... Chocolate "pumpkin" pie

Okay, I just "invented" this. Don't know if anyone else has done it but
don't think so.

I've been playing with a way to try and make chocolate pie without a lot of
starch. Knew I could do one with a chocolate pudding base, but too much
refined carb for me w/ cornstarch.

Then one day I'm plopping together my standard ever-so-easy pumpkin pie
(which I make a lot), and I stopped and thought, "What if I just put some
cocoa in the filling?" So I did and oh, drool. It's luscious and chocolate
and you can't even tell it's pumpkin (even though I very much like pumpkin).
So don't be fooled. This is lusciously decadent but oh-so-good for you. ;-)

First the standard recipe:


2/3 cup oat flour (plain old rolled oats whirred in a blender, dry, till
finely ground)
1/3 cup flour (I use whole wheat)
Drizzle (canola) oil (~tblsp.)
pinch salt

In a medium bowl, blend everything together with a fork till well mixed.
Dump into sprayed 8x8 square or nine-inch round pan and tap to distribute
evenly across the bottom and up the sides (will not fully cover sides).
Press in evenly.

Then in same mixing bowl (to save dishes ;-) ) mix:

1 can (15-oz.) plain pumpkin
12 oz. (soy)milk
3-4 droppersful refined stevia OR 1/2-3/4 cup sugar, to taste
~tsp. vanilla
pumpkin pie spice to taste (I like about 2 tblsp.)

Option 2: Chocolate "pumpkin" pie

Same ingredients as above except omit vanilla and pumpkin pie spice and add
~3/4 cup of cocoa (I like dutched) instead.

Mix thoroughly and pour filling into previously prepared crust, then bake at
325 to 350 (depending on your oven; mine runs hot and I use 325) for about
50 minutes. No sugar, very low fat whole grain yum that you can guiltlessly
get your chocolate fix on, too. :-) Freezes pretty well, too, though it's
just a tad "softer" on thaw.