Description
Pie Pumpkin Pumpkin Pie with Pepita Chocolate Crust is made with those cute little pie pumpkins you see in grocery and produce stores. Rather than opening canned “pumpkin” which is often not 100% pumpkin at all, I use the pie pumpkins instead because they’re fresh and super flavorful. Pie Pumpkin Pumpkin Pie with Pepita Chocolate Crust is the perfect seasonal fall dessert and is great for the end of your Shabbat or Thanksgiving meal.
Ingredients
For the Pepita Chocolate Crust
- nonstick spray
- 1 cup shelled pepitas
- 1 cup toasted slivered almonds
- 3 tablespoons light brown sugar
- 1/8 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup cocoa powder
- 4 tablespoons plant based butter/margarine (1/2 stick)
- 4 ounces chocolate chips
For the Pie Pumpkin Cheesecake Filling
- 15 ounces cooked pie pumpkin puree (see note)
- 8 ounces (plant based) cream cheese
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon kosher salt
To Finish
- 3 ounces chocolate chips, melted
- whipped cream for garnish (optional)
- additional pepitas for garnish (optional)
Instructions
For the Pepita Chocolate Crust
- Preheat oven to 350°F. Spray an 11-inch tart pan with removable bottom with non-stick spray, then line with a parchment circle. Set aside.
- In the bowl of a food processor, grind the pepitas and almonds until they are finely ground. Add the brown sugar, ginger, salt, cinnamon and cloves and pulse to combine.
- Add the cocoa powder and pulse a few times to blend, then add the margarine and pulse until the dough comes together.
- Press the dough against the sides of the tart pan and then press onto the bottom of the pan.
- Prick the crust all over with a fork. Bake for 15 minutes.
- Remove the crust from the oven and immediately sprinkle the chocolate chips evenly over the hot crust. Wait 5 minutes, then using (an offset) spatula spread the chocolate evenly over the crust.
- Set the crust aside.
For the Pie Pumpkin Cheesecake Filling
- Rinse and dry the bowl of the food processor. Add the puree and the cream cheese then process until completely smooth.
- Add the eggs and process again until the mixture is smooth, then add the cinnamon, ginger, nutmeg, salt and cloves and pulse until combined.
- Pour the filling over the prepared crust. Place the tart pan on a foil lined baking sheet and bake for 45 minutes.
- Remove the tart from the oven and refrigerate for at least an hour until completely chilled.
To Finish
- Transfer the melted chocolate to a zipper bag or decorating bag. Snip a very small hole at the corner of the bag and drizzle the chocolate over the tart.
- Allow the chocolate to set then serve with additional pepitas and whipped cream (if desired).
Equipment
Pumpkin Seeds Roasted Unsalted, Pepitas
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Wilton Excelle Elite Non-Stick Tart Pan and Quiche Pan with Removable Bottom, 11-Inch
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To make the pie pumpkin puree: Cut the pie pumpkin in halve and remove the seeds. Place the pumpkin in a microwave safe bowl with 1/4 cup water. Tightly cover with plastic or a tight sealing lid and microwave for 10 minutes. Allow the pumpkin to cool completely. Remove the pulp from the pumpkin skin and process in a food processor until smooth.
The recipe calls for 15-ounces of pie pumpkin puree. This is about half of a larger sized pie pumpkin. You can reserve the remaining puree for another tart or recipe.
When using a non-stick pan I use propellant free non-stick spray to keep the pans from getting gunky.
Nutrition
- Serving Size:
- Calories: 303
- Sugar: 8.4 g
- Sodium: 190.5 mg
- Fat: 24.9 g
- Saturated Fat: 8.7 g
- Carbohydrates: 14.8 g
- Fiber: 3.8 g
- Protein: 9.6 g
- Cholesterol: 65.6 mg
