Name: Chocolate/cream Cheese Pumpkin Pie
Ingredients: 1 Chocolate Graham Cracker pie shell (NOTE); 2 c Baked, fresh pureed pumpkin pulp; 5 Slightly beaten eggs; 8 oz Soft (natural) cream cheese; 3/4 c (or more) brown sugar (I use fructose) (up to 1); 1/2 ts Salt; 2 1/2 ts Cinnamon; 3 tb Unsweetened cocoa (up to 4); Bakers coconut

God declares to us that Jesus Christ, who once had His side pierced, today has His heart open, as it were, that we may have assurance of the love that He bears us; that as He once had His arms fastened to the cross, now He has them wide open to draw us to Himself; and that as once He shed his blood, so today He wishes us to be plunged within it. So, when God invites us so sweetly and Jesus Christ sets before us the fruit of His death and passion...let us all come to take our stand with our Lord Jesus Christ.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

1		Chocolate Graham Cracker pie shell (NOTE)
2	c	Baked, fresh pureed pumpkin pulp
5		Slightly beaten eggs
8	oz	Soft (natural) cream cheese
3/4	c	(or more) brown sugar (I use fructose) (up to 1)
1/2	ts	Salt
2 1/2	ts	Cinnamon
3	tb	Unsweetened cocoa (up to 4)
		Bakers coconut

INSTRUCTIONS

FILLING
OPTIONAL TOPPING
NOTE: (**See below for an alternative to graham cracker crumbs.) If using
ready-made, brush with 1-1/2 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 1-1/2 TB. melted butter, press into pie plate. Bake for
5-10 min. at 375.
Mix the above ingredients (except the coconut) into a LARGE microwave-safe
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: Multi-grain cereal pie shell In a spice grinder,
coarsely grind 2/3 cup multi-grain cereal and 2/3 cup quick oats; mix
together and heat in a non-stick 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 1/2 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 JEWISH-FOOD digest V96 #098
From: Greta Dorfman <sheva51@ap.net>
Date: Sat, 07 Dec 1996 15:20:06 -0800

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