Chocolate Pumpkin Pie

If you haven't already noticed. I love Fall, and the main reason...pumpkin flavored desserts. I have been searching for something similar to this for a long time. I am going to try it this weekend. I will let you know how it goes. I found this one on Baking Bites.

Chocolate Pumpkin Pie
Graham Cracker Crust*:
2 cups graham cracker crumbs
1/4 cup butter, melted and cooled
1 tsp pumpkin pie spice or cinnamon
1 tbsp sugar

Filling:
3 large eggs, room temperature
1 - 15-oz. can pumpkin puree (about 1 1/2 cups)
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 tsp ground cinnamon (or pumpkin pie spice)
1/2 tsp ground allspice
1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
2/3 cup milk (low fat is fine)

Preheat oven to 350F.
Combine all crust ingredients into a medium bowl and stir to combine. Press wet crumbs into the bottom and sides of a 9 or 10 inch pie plate. Bake 12-15 minutes, until just beginning to brown at the corners.
Set aside to cool completely before filling.

Turn oven up to 425F.
In a large bowl, beat eggs with a whisk until slightly foamy, about 1 minute. Whisk in all the remaining ingredients, except the milk, and beat until smooth. Then whisk in the milk.
Pour mixture into prepared, cooled pie crust (you can also use a pastry crust or a store-bought pie crust) and bake for 15 minutes at 425F. Reduce the temperature to 350F and bake for about 30 more minutes, until the pie filling jiggles only slightly and a knife inserted into the center comes out clean.
Cool completely on a wire rack before cutting and refrigerate if storing leftovers.

Serves 8-10.

*While I typically like graham cracker crusts with pumpkin pie (and the one pictured here has a graham crust), this pie is also excellent with a regular crust. Use the instructions for this single crust pie to make and prebake the shell, then fill it with the pumpkin filling and bake as directed above.

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Pumpkin Pie Swirled Brownie Tart

I found this one at Picky Palate. I figured I would try it out today. I didnt try the topping. I thought I had everything for it and I didnt, so I just used whipped cream. I would rate this one an 8. Worth trying.

Pumpkin Pie Swirled Brownie Tart

2 rolls Pillsbury pie crust, thawed (or use your own pie crust recipe)

2 boxes brownie mix (8×8 inch size)

1 Cup pumpkin, from can like Libby’s

1/4 Cup granulated sugar

1/4 Cup evaporated milk

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 egg beaten

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4 oz softened cream cheese

1/2 Cup powdered sugar

1 Tablespoon milk

1/4 teaspoon ground cinnamon

1. Preheat oven to 350 degrees F. Unroll pie dough from packaging and press into 2 tart pans with removable bottoms or 2 pie pans work just fine too. If you are using a pie pan make sure it’s not a deep dish style, the brownie mix will not fill to the top. With a fork, poke holes into the bottom of each crust then bake the pie crusts for 15 minutes then remove from oven. Prepare each brownie batter according to package directions. Pour each of the mixes into your tart or pie pan.

2. In a large bowl beat the pumpkin, sugar, milk, cinnamon, nutmeg and egg until well combined. Divide into 2 equal parts and dollop spoonfuls over each brownie pie. Take a knife and carefully swirl pumpkin pie into brownie batter without over swirling. You should see swirls. Be careful not to run your knife too far down tearing the crust. Bake for 35-38 minutes or until a toothpick comes out nearly clean when poked in the center of the brownie pie. Remove and let cool completely before slicing.

3. In a large bowl mix the cream cheese, powdered sugar, milk and cinnamon until smooth and creamy. Place dollops over each slice of pie. Serve with a tall glass of milk, enjoy!

8 slices

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Favorite Chocolate Mousse Pie

By: Terre Covington

Ingredients:

½ c. milk

20 large marshmallows

1 extra large Hershey’s With Almonds Graham cracker crust

2 small box whipping cream

Directions:

· Melt milk & marshmallows over low heat. Add the mellows one by one.

· Slowly add in the Chocolate bar one piece at a time.

· Refrigerate mixture.

· Mix one box of Whipping cream till Firm. Fold into chocolate.

· Pour mixture into graham cracker Crust.

· Mix more whipping cream until firm. Add in powder Sugar and vanilla to taste. Top on pie.

· Serves 8.

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Crunch Top Apple Pie

By: Amy McAllister

Pie Ingredients:

Dough for double 9-in pie crust
(Homemade, frozen, or refrigerated)
¾ c. sugar
1 T. Flour
1 t. cinnamon
Dash salt
3 ½ c. peeled, shopped cooking apples
16 oz apple sauce
1 T lemon juice
2 T. butter, chopped into small pieces

Crunch Topping Ingredients:

3 T. flour
1 T sugar
Dash salt
1 T. butter (room temp)


Pie Directions:
• Preheat oven to 425 deg.
• Line a 9-in pie pan with half of dough
• Combine sugar, flour, cinnamon, and salt in a bowl.
• Stir in apples, sauce and lemon juice.
• Spoon apple mix into pie pan an dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie.

Crunch Directions:
• Combine flour, sugar and salt in a bowl.
• Using a for, cut butter into mix until crumbly.
• Sprinkle over top crust.
• Bake 10 min., then reduce to 350 and continue to bake for 45 min.

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