I found this beauty
On this blog thanks to StumbleUpon. You have to admit it looks pretty glorious, and this time of the year is the time when I start endlessly craving anything and everything pumpkin. So I tried my hand.
I made it once, for our monthly dinner at my Aunt and Uncles. When making it, the dough was really runny, unlike what the blog photo's showed, and explained, more thick, like cookie dough. But I baked it anyways and decided to not worry about it.
I pulled it out of the oven a little too early, as it was looking like it was getting too dark on the top.
It was left for a few hours before we ate it, and it was oober gooey. All the chocolate had sunk, creating a thick but prefect chocolate layer bottom. It was yummy, but a little too gooey.
So I tired again. After reading on the blog, through the comments I found other people had had it come out really runny. The advice was to let it sit in the fridge, which I did but only for about half the time they had advised. This time it wasn't as gooey, but again we had a perfect chocolate layer bottom. I liked it a little more this time, as it wasn't nearly as gooey. It's very very rich, but very yummy topped with vanilla ice cream or whipped topping. I personally also like it chilled, as it makes it a little easier to eat, and very yummy.
The final product:
The recipe:
On this blog thanks to StumbleUpon. You have to admit it looks pretty glorious, and this time of the year is the time when I start endlessly craving anything and everything pumpkin. So I tried my hand.
I made it once, for our monthly dinner at my Aunt and Uncles. When making it, the dough was really runny, unlike what the blog photo's showed, and explained, more thick, like cookie dough. But I baked it anyways and decided to not worry about it.
I pulled it out of the oven a little too early, as it was looking like it was getting too dark on the top.
It was left for a few hours before we ate it, and it was oober gooey. All the chocolate had sunk, creating a thick but prefect chocolate layer bottom. It was yummy, but a little too gooey.
So I tired again. After reading on the blog, through the comments I found other people had had it come out really runny. The advice was to let it sit in the fridge, which I did but only for about half the time they had advised. This time it wasn't as gooey, but again we had a perfect chocolate layer bottom. I liked it a little more this time, as it wasn't nearly as gooey. It's very very rich, but very yummy topped with vanilla ice cream or whipped topping. I personally also like it chilled, as it makes it a little easier to eat, and very yummy.
The final product:
The recipe:
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 tablespoon of cinnamon (the original recipe does not call for cinnamon, but I think pumpkin and cinnamon was made for each other)
1 cup butter, melted and cooled to room temperature
1/3 cup pureed pumpkin
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon pumpkin pie spice (I left this out because I couldn't find it in stores)
1 cup chocolate chips
1 unbaked pie shell
whipped cream or ice cream
Preheat oven to 325 degrees F.
Beat eggs until foamy. Beat in flour, sugar, cinnamon and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined. Blend in melted butter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is no longer jiggly.
Serve warm with ice cream of whipped cream.
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