Thursday, September 27, 2012

PUMPKIN PIE WITH CHOCOLATE GLAZE

1 (9-inch) unbaked pastry crust
leaves cut from pastry crust for a pretty Autumn border, if desired
2 cups (15-oz can) cooked pumpkin
1 can (14-oz) sweetened condensed milk
2 eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt
Chocolate glaze (recipe follows)

Preheat oven to 425 degrees.

In a large mixing bowl beat the sweetened condensed milk, pumpkin, eggs, spices and salt until well blended.  Pour into the crust and bake at 425 degrees for 15 minutes.

Reduce the oven temperature to 350 degrees and bake another 35 to 40 minutes more.  Cool completely before adding the chocolate glaze garnish.


Chocolate Glaze:
1/2 cup semisweet chocolate chips
1 tsp shortening

Place chips and shortening in a cup or small bowl.  Microwave 15 seconds, stir to melt.  Microwave a few seconds more if chips do not melt completely when stirred.  Drizzle chocolate over top of pie before serving.

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