Pumpkin-Chocolate Pie

4.5 from 2 ratings

Recipe Courtesy of Jeremy Rock Smith, Executive Chef of the Kripalu Kitchen within the Kripalu Center for Yoga and Health Chocolate, pumpkin, and cheesecake are the ultimate fall dessert trio. This recipe mixes canned pumpkin with spices like cinnamon, ginger, and cloves to bring out the feeling of autumn. The chocolate layer uses unsweetened bakers chocolate, maple syrup, and cream cheese, making the pie rich and decadent. About the the Kripalu Kitchen The Kripalu Center for Yoga & Health, is recognized as the largest yoga retreat center in North America. Executive chef Jeremy Smith prepares fresh, farm-to-table cuisine for guests daily. He began his career in classical French cuisine, working in the United States and abroad, and later honed his love for teaching & natural foods at Canyon Ranch. Now, he leads the Kripalu Kitchen where whole grains, fresh vegetables, and legumes form the backbone of the menu, with fresh poultry, fish, and dairy products as options for protein.

Servings

servings

Ingredients

4 ounce honey graham crackers
1/3 cup sucanat (granulated cane juice)
1/3 cup butter (or earth balance)
2 ounce unsweetened baker's chocolate
6 ounce cream cheese (or cream cheese alternative) at room temperature
1 1/2 tablespoon arrowroot
3/4 cup pure maple syrup
2 eggs well beaten
2 cup cooked or canned pumpkin
3/4 cup sucanat
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground clove
1 teaspoon salt
1 cup milk of your choice

Directions

In a food processor, finely grind the graham crackers. Add the Sucanat and process briefly. In a small saucepan, melt the butter. With the processor running, add the melted butter to the graham cracker mixture and blend until the mixture is damp and holds together.
Preheat oven to 425 degrees. Press the mixture into a lightly oiled, 10-inch pie pan, covering the bottom and sides. Bake for 3 to 5 minutes. Remove and let cool.
To make the chocolate layer: In a double boiler, melt the chocolate on medium heat. Remove from heat and let cool.
Meanwhile, in a food processor or with an electric mixer, blend the cream cheese at medium speed until fluffy. Add the arrowroot and blend until smooth and thick. With the processor running, add the syrup in a steady stream until blended.
Pour the mixture into the cooled crust and smooth to fill the bottom of the crust. Set aside.
To make the pumpkin layer: Preheat oven to 425 degrees. In a large bowl, combine the eggs, pumpkin, Sucanat, spices, and salt and mix together until well blended. Add the milk and mix with an electric blender at low speed until well combined.
Pour the mixture over the chocolate layer. (The pie will be very full.) Bake for 15 minutes. Reduce heat to 350 degrees and bake for 40 to 45 minutes more or until a knife inserted one inch from the edge comes out clean. Let cool on a wire rack. Serve alone or topped with whipped cream.