- Food and Cooking
With the Holidays coming up and pumpkins in season I remembered this recipe...Hope you like it....
Crust....20 chocolate wafer cookies
2 tbls. sugar
3 tbls. melted butter
4 oz. semisweet choco-chips/or blocks, melted
1. Pre heat your oven to 350F. In a food processor, pulsate the cookies and sugar until finely ground. Add butter; pulsate till crumbs are moist. Using the bottom of a dry measuring cup, press crumbs into the bottom (not the sides tho) of a re-movable 9-inch tart pan.Put tart pan on a rimmed baking sheet for about 12 minutes...till set.
2. Pour chcolate onto warm crust; spread with a spatula. Freeze until chocolate is firm,about 5 min....brush sides of tart pan with butter; set aside.
1 1/2 cups cooled sugar-pumpkin puree or 1 1/2 cups canned pure pumpkin puree.
1 large egg
1/2 cup heavy cream
1/4 cup light-brown sugar (packed)
1/4 cup pure maple syrup
1/2 teas. pumpkin-pie spice
1/4 teas. salt
1. In a bowl, whisk together the pumpkin, egg, cream, sugar, maple sugar, pumpkin-pie spice, and salt. Pour filling into prepared crust; bake on a rimmed pan until set, 45- 50 min. Cool 1 hour at room temp., then refrigerate for 1 hour ( or up to one day)
2. Unmold tart ( loosen with a small knife on sides if sticks) With 2 thin metal spatulas, transfer to a platter/ :o) hugs
Serves 10...each slice is 250 calories