Mexican chocolate pumpkin pie Chocolate Pumpkin Pie, Spicy Chocolate

kraftykym Spicy Mexican Chocolate Pumpkin Pie

In a small microwave-safe bowl combine dark chocolate chips and cream. Microwave on 100 percent power (high) for 30 seconds to 1 minute. Stir until smooth. Let stand for 5 minutes. Pour chocolate mixture over the cooled pie, spreading evenly. Chill, uncovered, for 1 hour. Cover and chill for 2 to 24 hours more.

Mexican Chocolate Pumpkin Pie Fresh Pumpkin Pie, Pumpkin Flavor, Canned

In the bowl of a freestanding electric mixer fitted with a whisk attachment, combine 15 ounces pumpkin puree, 1 cup granulated sugar, 1 tablespoon ground cinnamon, 1/2 teaspoon kosher salt, 2 eggs, and 1 cup plus 2 tablespoons heavy cream. Whisk on low speed until just combined and the mixture becomes a uniform, pale orange color.

TripleChocolate Pumpkin Pie

Roll out the dough into about an 11" to 12" round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top. Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned.

If you love pumpkin pie, you have to try this Mexican Chocolate Pumpkin

Preheat oven to 375°F. Press the pie crust into a 9-inch pie pan so that it conforms to the shape of the pan. Flute the edges. Line the pastry with aluminum foil and fill 2/3 full with pie weights or dry rice. Bake the pie crust for 18 minutes, or until the edges are light golden. Remove the weights and foil.

Culinary Adventures Mexican Chocolate Pumpkin Pie

Stir in pumpkin puree and eggs until combined. Gradually stir in heavy whipping cream until combined. Stir 1 ½ cup of the pumpkin mixture into the cooled chocolate mixture. Pour chocolate mixture into baked pie crust. Gently dollop remaining pumpkin mixture over the chocolate layer. Spread evenly with an off-set spatula or butter knife.

Mexican Chocolate Spiced Pumpkin Pie Beyond Frosting

Preheat your oven to 350 degrees. Place your chocolate chips in a glass bowl and set aside. Heat your heavy cream in a saucepan until just simmering. Pour over your chocolate and allow to sit for 1-2 minutes. Stir until silky smooth. Stir in the egg, cayenne, ginger, cinnamon, and salt.

Chocolate Pumpkin Pie • A Table Full Of Joy

In a small bowl, whisk together cornstarch, cocoa, cinnamon, red pepper and salt. Add to the chocolate mixture and whisk until just combined. Mix in whole eggs, egg yolk, vinegar and vanilla. Pour batter into the prepared crust. Bake for 40 to 45 minutes or until the center is set.

The Alchemist The Best Pumpkin Pie Recipe

Set aside about 1/2 cup for the topping and fold the remaining into the room-temperature chocolate. Fold thoroughly until no more white streaks appear, then mound the chocolate on top of the pie crust. Refrigerate for at least 2-4 hours, preferably overnight. Pipe whipped cream around the edges.

Mexican Chocolate Pumpkin Pie Chocolate Pumpkin Pie, Spiced Chocolate

A fresh roasted sugar pie pumpkin is the way to go to make a pumpkin pie or even a Mexican Chocolate Pumpkin Pie. A small sugar pie pumpkin should yield about 30 ounce of puree, which is equal to two 15 ounce store bought cans. Pureed pumpkin is not only great for pies, but also…

Mexican Chocolate Spiced Pumpkin Pie Beyond Frosting

Mexican Spiced Chocolate Pumpkin Pie The Whole Carrot

Better Homes and Gardens Mexican Chocolate Pumpkin Pie Recipe: 1 recipe Baked Piecrust (I subbed out a pre-made chocolate cookie crust. 1 3.1 ounce disc Mexican chocolate or 3 ounces semi-sweet chocolate, chopped plus 1 tsp. cinnamon. 2 tablespoons butter. 3/4 cup packed brown sugar.

Mexican chocolate pumpkin pie recipe Eat Your Books

Combine flour, sugar, and salt in a medium bowl. Add cubed cold butter to the dry mix and coat the butter cubes with flour. Then use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it's in pea-sized pieces. Combine water, apple cider vinegar, and ice in a separate bowl.

Mom's Chocolate Chip Pumpkin Pie Crazy for Crust

Prepare your piecrust recipe in a 9-inch pie plate. Poke the bottom of the crust with a fork. Add pie weights (or beans or rice) and prebake the pie crust for 10-12 minutes. Reduce the oven temperature to 350°F and wait for oven to cool off. For the filling: In a small bowl, combine the chocolate and butter.

Mexican Chocolate Spiced Pumpkin Pie Beyond Frosting

1. Preheat & Prep. Preheat your oven to 425°F and gather all of your ingredients. 2. Combine The Ingredients. Whisk together the pumpkin purée, sweetened condensed milk, candied ginger, eggs, allspice, cinnamon, nutmeg, and salt in a large mixing bowl until thoroughly combined. You should end up with a smooth mini pumpkin pie filling.

Mexican Chocolate Spiced Pumpkin Pie Beyond Frosting

1/4 cup (25 g) unsweetened cocoa (not Dutch-processed) Directions. 1. Make the pie crust by placing the flour, cocoa, sugar and salt in a large bowl and stirring together vigorously with a whisk until well blended and uniform in color. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients.

This chocolate pumpkin pie recipe is a delicious, indulgent spin on the

In a small saucepan heat the chocolate, cinnamon and butter over medium-low heat, stirring constantly, just until melted; set aside to cool. In a large bowl combine the brown sugar, pumpkin pie spice, salt, 1/4 teaspoon chili powder, and cayenne. Stir in the pumpkin and eggs until combined. Gradually stir in half-and-half until combined.