The best delicious Chocolate/cream Cheese Pumpkin Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate/cream Cheese Pumpkin Pie recipe today!
Hello my friends, this Chocolate/cream Cheese Pumpkin Pie recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate/cream Cheese Pumpkin Pie is amazingly delicious, and addictive, everyone will be asking for more Chocolate/cream Cheese Pumpkin Pie.
What Makes This Chocolate/cream Cheese Pumpkin Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate/cream Cheese Pumpkin Pie.
Ready to make this Chocolate/cream Cheese Pumpkin Pie Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 Chocolate Graham Cracker pie
-shell (NOTE)
FILLING
2 c Baked, fresh pureed pumpkin
-pulp
5 Slightly beaten eggs
8 oz Soft (natural) cream cheese
3/4 c (or more) brown sugar (I use
-fructose) (up to 1)
1/2 ts Salt
2 1/2 ts Cinnamon
3 tb Unsweetened cocoa (up to 4)
OPTIONAL TOPPING
Bakers coconut
NOTE: (**See below for an alternative to graham cracker crumbs.) If using
ready-made, brush with 1-1/2 TB. melted butter. If making your own, mix 1
TB. cocoa powder to 1 packet of graham cracker crumbs, and add sweetener to
taste. Mix with 1-1/2 TB. melted butter, press into pie plate. Bake for
5-10 min. at 375.
Mix the above ingredients (except the coconut) into a LARGE microwave-safe
bowl. The cream cheese does NOT need to be completely blended – it will
melt and blend in later. Microwave uncovered on high for a couple of
minutes, until it begins to thicken; remove and stir to finish blending in
the cream cheese. (Depending on how much cocoa powder you used, you may
want to add sugar at this point.) Return to microwave for 2 to 3 more
minutes, stir again, and then continue cooking for a total of approximately
10 minutes. Fold the mixture into the pie shell. It should be thick enough
to hold its shape. Smooth with a spatula into a mound, and bake at 350 for
15 minutes. Remove and sprinkle coconut (if desired) on top, return to the
oven and bake for appxoximately 10 more minutes. (If using coconut, bake
until the coconut is lightly browned.)
Chill well and serve.
Alternate pie shell: Multi-grain cereal pie shell In a spice grinder,
coarsely grind 2/3 cup multi-grain cereal and 2/3 cup quick oats; mix
together and heat in a non-stick frying pan on low heat, stirring
frequently, until the mixture starts to brown. Remove from heat, combine
with 1 TB unsweetened cocoa, and 1/3 cup melted butter or margerine, and
approximately 1/2 cup of your sweetener of choice: fructose, nutrasweet or
brown sugar. (Sweeten to taste.) Mix well until crumbly and press into a 9
inch pie plate. Bake for 5 to 10 minutes, remove from oven, and proceed to
add pumpkin filling.
This is my own creation. My kids love it! I welcome comments, especially if
anyone wants to try variations such as mixing in some cream liqueur. In my
last variation I added a small amount of instant coffee which gave it a
delicious mocha flavor.
Yields
1 Servings
Leave a Reply