Chocolate Pumpkin Pie

[WWCarol 0]

Any guinea pigs?................

 

This was posted by Marehman on WW's Filling Foods Forum, after watching Martha Stewart's CHOCOLATE PUMPKIN PIE (3 chocolate flavors):

 

"I used 1 can of pumpkin, 2/3 cup of splenda, 1 pkg of sf/ff cook and serve chocolate pudding mixed together, added 1 tsp cinnamon, 1/2 tsp. ground ginger, 1/2 tsp ground nutmeg, then beat in two eggs, 1 tsp vanilla, and then stir in 1 can of evaporated skim milk. I then baked for 15 minutes at 425 degree F and then reduced to 350 for 30 to 35 minutes. The cooking time could be reduced a little--but I haven't played with it at all. "

 

 

Anybuddy brave enuf to try this?....!

[salmam1 0]

Carol,

Sounds interesting. I have an idea! Why don't you try it and let us know how it is?

 

xoxoxo

Sal:bcb_bravo

[WWCarol 0]

Carol,

Sounds interesting. I have an idea! Why don't you try it and let us know how it is?

 

xoxoxo

Sal:bcb_bravo

 

Hey...I'VE got an idea!

 

Why doesn't somebuddy who thinks CHOCOLATE PUMPKIN PIE sounds GOOD, try it?!!

 

You know. Like Martha Stewart did!

 

xoxoxoxoxo

 

 

LOL, Sal.

[LilOne 10]

Just sneaking in here to comment on this--

I think it sounds strange but I have a step sister who has put chocolate pudding on top of her pumpkin pie for years and now wont even eat it without it, so maybe there's something to it after all..

[Guest sodacracker]

I'd make it except we don't have that kind of pudding in Canada and Splenda makes my mouth go numb

[wwlynn 11]

I'm trying to imagine chocolate pumpkin pie and if that would be a GOOD thing...I don't want to ruin a perfectly good pumpkin pie!

[wwlynn 11]

I just found this recipe. And the person who made it gave it GREAT reviews. This is pretty easily made "simply filling"...Omit crust. Sub splenda and ff milk in pie filling. I'm a bit more intrigued having seen a picture of it.

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.

[mariemorgan 10]

1 pkg of sf/ff cook and serve chocolate pudding mixed together

 

What does 1 pkg of sf/ff cook and serve chocolate pudding mixed together mean?

 

Does that mean make it like the box then add it?

[wwlynn 11]

What does 1 pkg of sf/ff cook and serve chocolate pudding mixed together mean?

 

Does that mean make it like the box then add it?

 

As I read it, it seems to be giving you the ingredients AND directions all at once. So you mix the sf/ff pudding WITH the pumpkin which is mentioned first. You're adding each ingredient to the previous ones in the order they are listed apparently.

[WWCarol 0]

It seems the poster would write some ingredients and then tell you what to do with it.

 

I would interpret it as: mix together the pumpkin, Splenda, and a package of Cook And Serve pudding mix.

[mariemorgan 10]

It's in the oven right now...

 

Hopefully it won't be a flop.

[WWCarol 0]

We're waiting to hear, Marie...

[wwlynn 11]

Yep, we're waiting!!!!

[mariemorgan 10]

Sorry I let it cool & waited for me to get hungry before I tried it.

 

I cannot really taste the chocolate.. I like the texture..Tastes pretty good.. at least I think so.

 

I think if you make it you may want to cover it after a while.. teh top got pretty dark.

 

 

 

[wwlynn 11]

Thanks Marie!! Not just a review, but PICTURES!!!!! Interesting that you don't taste the chocolate...and I assume you made the first recipe, not the one I posted. I might try it....tomorrow...also impressed that you waited til you were hungry to try it! What a good "filly"!

[mariemorgan 10]

I used the recipe in the original post (wwcarol).

[WWCarol 0]

So, if you can't taste the chocolate, do you see any advantage to this over plain ole' (wonderful ) punkin pie?...

 

Maybe you taste more chocolate the second day?

 

Or when it's colder?

 

[mariemorgan 10]

It might.. I haven't had another piece yet.

 

It did have a different texture than the other one I used to make with the cream of wheat.