Recipe - Chocolatecream Cheese Pumpkin Pie

1 Chocolate Graham Cracker pie
shell (NOTE)

FILLING
2 cup Baked, fresh pureed pumpkin
pulp
5 Slightly beaten eggs
8 ounce Soft (natural) cream cheese
Three fourths cup (or more) brown sugar (I use
fructose) (up to 1)
One half teaspoon Salt
2 One half teaspoon Cinnamon
3 tablespoon Unsweetened cocoa (up to 4)

OPTIONAL TOPPING
Bakers coconut

NOTE: (**See below for an alternative to graham cracker crumbs.) If using
readymade, brush with 1One half TB. melted butter. If making your own, mix 1
TB. cocoa powder to 1 packet of graham cracker crumbs, and add sweetener to
taste. Mix with 1One half TB. melted butter, press into pie plate. Bake for
510 min. at 375.

Mix the above ingredients (except the coconut) into a LARGE microwavesafe
bowl. The cream cheese does NOT need to be completely blended it will
melt and blend in later. Microwave uncovered on high for a couple of
minutes, until it begins to thicken; remove and stir to finish blending in
the cream cheese. (Depending on how much cocoa powder you used, you may
want to add sugar at this point.) Return to microwave for 2 to 3 more
minutes, stir again, and then continue cooking for a total of approximately
10 minutes. Fold the mixture into the pie shell. It should be thick enough
to hold its shape. Smooth with a spatula into a mound, and bake at 350 for
15 minutes. Remove and sprinkle coconut (if desired) on top, return to the
oven and bake for appxoximately 10 more minutes. (If using coconut, bake
until the coconut is lightly browned.)

Chill well and serve.

Alternate pie shell: Multigrain cereal pie shell In a spice grinder,
coarsely grind 2/3 cup multigrain cereal and 2/3 cup quick oats; mix
together and heat in a nonstick frying pan on low heat, stirring
frequently, until the mixture starts to brown. Remove from heat, combine
with 1 TB unsweetened cocoa, and 1/3 cup melted butter or margerine, and
approximately One half cup of your sweetener of choice: fructose, nutrasweet or
brown sugar. (Sweeten to taste.) Mix well until crumbly and press into a 9
inch pie plate. Bake for 5 to 10 minutes, remove from oven, and proceed to
add pumpkin filling.

This is my own creation. My kids love it! I welcome comments, especially if
anyone wants to try variations such as mixing in some cream liqueur. In my
last variation I added a small amount of instant coffee which gave it a
delicious mocha flavor.
Posted to JEWISHFOOD digest V96 #098

From: Greta Dorfman sheva51@ap.net

Date: Sat, 07 Dec 1996 15:20:06 0800