I'm kind of addicted to
pumpkin pie, when the middle of september comes around I immediately buy a pumpkin and start whipping up some pies. While I'm a little behind on my 'pumpkin duties' I immediately got inspired last week when I was talking to my grandmother about how she makes me crustless pumpkin pies (in ramekins) for Thanksgiving. So I thought let's try it in a full pan and maybe add a little something, because what goes better with pumpkin than chocolate? Chocolate Pumpkin Pie, sans the guilt of having a crust. Don't cringe just yet, I had to fight David and the kids off it the first couple hours of making it. It was completely gone in 24 hours, mostly of my doing. Trust me, you'll love it, and if you really feel the need to have a crust, go for it.
Crustless Chocolate Pumpkin Pie - Serves 8+
1 15oz. can/or cup of Pumpkin Puree
1 Tbsp. Pumpkin Pie Spice
Dash of Sea Salt
1 14oz. Sweetened Condensed Milk
1-2 Tbsp. Cocoa Powder
2 Eggs, slightly beaten
Preheat Oven at 425˚
Mix Pumpkin and spices together.
Add cocoa and remaining filling ingredients.
Whisk until just smooth.
Pour into greased pie pan and bake for 15 minutes at 425˚, before reducing to 350˚ and baking for an additional 35-40 minutes.
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