Don’t you just want to stick your fork into that and take a bite?
It’s not even Thanksgiving yet and already I think I’ve made (and of course eaten) about six pumpkin pies~ you would think I would be sick of pumpkin by now. Well I’m not and I’ve been curious about putting a little twist on a traditional favorite and creating a chocolate version. So last night I finally did it. I used my recipe for Chocolate Mousse Pie with Strawberries, only with a can of pumpkin blended in instead of the strawberries.
Go here for that recipe:
Let me warn you, the pumpkin flavor is very, very subtle. The chocolate, however, is not! It’s thick and mousse-like, extremely rich and decadent. I plan to experiment using half the amount of cashews to possibly bring out more of the pumpkin flavor but it’s actually quite nice the way it is. I used the thin crust version but I recommend doubling it for more crust. Also, I think a chocolatey crust would be amazing with this! Next time I make it I am going to add cocoa powder to the almonds and dates in the crust.
Check it out and remember, all you have to do is blend up a can of pumpkin with the filling ingredients and omit the strawberries. I recommend tasting the filling and if you would like it sweeter, simply add a few more dates or some maple syrup.
Have a very Happy Thanksgiving!