Triple Chocolate Pumpkin Pie

Triple Chocolate Pumpkin Pie

A pumpkin pie with not one but three kinds of chocolate!

Source: http://www.closetcooking.com

Triple Chocolate Pumpkin Pie

Servings: makes 1 pie, 6-9 servings

Prep Time: 20 minutes
Cook Time: 1 hours 10 minutes
Total Time: 1 hours 30 minutes

Ingredients

• 2 cups graham cracker crumbs (about 16 crackers)
• 6 tablespoons unsalted butter, melted
• 1 tablespoon granulated sugar
• 2 tablespoons packed light-brown sugar
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
• 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
• 4 tablespoons unsalted butter, cut into small pieces
• 1 can (15 ounce) solid-pack pumpkin
• 1 can (12 ounce) evaporated milk
• 3/4 cup packed light-brown sugar
• 3 large eggs
• 1 tablespoon cornstarch
• 1 teaspoon pure vanilla extract
• 1 1/2 teaspoons coarse salt
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 ounce milk chocolate, melted
• whipped cream, optional

Directions

1. Mix the graham cracker crumbs, butter, sugars, salt, cinnamon and ginger, press the mixture into the bottom of a 9 inch pie plate and bake in a preheated 350F oven until lightly golden brown, about 8-10 minutes.
2. Sprinkle the bittersweet chocolate over bottom of crust, return to oven until it melts and spread it in a thin layer over the bottom of the crust.
3. Melt the semisweet chocolate and butter in a double boiler until smooth and set aside.
4. Mix the pumpkin, milk, brown sugar, eggs, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl.
5. Mix in 1/3 of the pumpkin mixture into the chocolate and then mix in the rest.
6. Pour the mixture into the pie plate and bake in a preheated 325F oven until the center is set but still jiggly, about 50-60 minutes.
7. Let cool, refrigerate overnight and drizzle the milk chocolate on just before serving.

Recipe Source: is www.closetcooking.com
Thank you and Bon Appetite.

Alex

Pumpkin Penne

Recipe for Pumpkin Penne

This dish is creamy, and flavored with cinnamon and Parmesan. You will find this for sure after you will make the recipe with the ingredients and instructions below.

The combination of pumpkin and pasta likely emerged as a fusion of Italian and American culinary influences. In Italy, pasta dishes with various types of sauces are a staple of Italian cuisine. Pumpkins have been cultivated in Italy for centuries and are commonly used in dishes like pumpkin ravioli or gnocchi.
In the United States, pumpkin is often associated with fall and the Thanksgiving holiday. The use of pumpkin in savory dishes has become more popular in recent years, expanding beyond traditional sweet pumpkin pie. Pumpkin penne could have been inspired by the American tradition of incorporating pumpkin into savory recipes during the autumn season.

Prep Time :

2 min

Cook Time :

12 min

Yield :

2 servings

Pumpkin Penne Recipe

Ingredients for pumpkin penne recipe:

• Salt to taste
• 1 pound penne pasta
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons finely chopped onion
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 15-ounce can of pure pumpkin puree
• 1/2 cup heavy cream
• 1 teaspoon hot pepper sauce
• 2 pinches of ground cinnamon
• 1 pinch of nutmeg
• Pepper to taste
• 7 leaves of fresh sage, thinly sliced
• Grated Parmigiano Reggiano cheese, to pass around the table

Directions:

1. Bring a large pot of water to a boil, salt it, add the pasta, and cook until al dente. Drain.
2. While the pasta is working, in a medium skillet, heat the olive oil over medium heat. Add onion and garlic and cook until softened about 5 minutes.
3. Stir in the chicken broth, pumpkin, and cream. Add the hot sauce, cinnamon, and nutmeg; season with salt and pepper.
4. Lower the heat and simmer until thickened about 5 minutes. Stir in the sage.
5. Toss the pasta with the sauce and pass the Parmigiano Reggiano around the table.

Recipe Source - Author: Rachael Ray on heatovento350.com

Calories: 277 kcal per serve

Nutrition facts:

Serves 2

Lipids: 3,62 g

Protein: 11,11 g

Carbohydrates: 51 g

Sugars: 15 g

Fiber: 1,45 g

Calcium: 33 mg

Potassium: 145 mg

Sodium: 168 mg

Iron: 3 mg

Magnesium: 39,5 mg

Phosphorus: 121,5 mg

Zinc: 1 mg

Vitamin A= 7898 IU

Vitamin A= 423 RAE

Vitamin E: 0.53 mg

Vitamin C: 2.1 mg

Vitamin B1: 0.36 mg

Vitamin B6: 0.1 mg

Vitamin B9: 131.5 ug

Thank you and Bon Appetite! Alex

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