Pumpkin Pie with Dark Chocolate Frosting
Serving Size / Yield
- 1 1/2 C. pumpkin puree (canned or fresh)
- 3/4 C. honey
- 1/2 C. heavy cream
- 1/2 C. sour cream
- 2 eggs (separate whites from yolks)
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. ground ginger
- dash ground nutmeg
- 1/8 tsp. allspice
- 1 pre-made 9-inch pie crust or 6-12 mini tart crusts
- chocolate frosting for decoration
In a large mixing bowl, mix heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg and allspice. Crack eggs and separate yolks from whites. Beat yolks and add them to the batter and mix. Beat egg whites separately until bubbly and stiff. Fold into the pumpkin pie mixture.
Preheat oven to 350 degrees. Pour pie mixture into pre-made crust or 6-12 mini tart crusts. Fill to the top but do not overfill. Bake in preheated oven for 45-50 minutes. Let cool and frost with dark chocolate frosting as desired.
This recipe comes from Superior Sales produce, where I bought my pie pumpkin from.
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