Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Chocolate-Topped Pumpkin Pie




Source of Recipe


Eagle Brand®


List of Ingredients




1 (9-inch) unbaked pastry shell
1 (15-ounce) can pumpkin
1 (14-ounce) can Eagle Brand® Sweetened Condensed MIlk (NOT evaporated milk)
2 eggs
1 teaspoon ground cinnamon
1/2 teaspoon each: ground ginger, nutmeg, salt
Chocolate glaze (Optional - See Recipe Below)


Recipe



Preheat oven to 425º. In large bowl, beat Eagle Brand® and other ingredients together with mixer or whisk until blended.
Prepare pastry shell as directed on pastry shell package. Pour mixture into pie shell (Note: if you use a ready made pie crust, simply pour into prepared pie crust). Bake 15 minutes.
Reduce heat to 350º and bake for 35 to 40 minutes longer. Cool and garnish. Refrigerate leftovers.




Notes: Chocolate Glaze: In a small non-stick pan, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon solid shortening. Stir often. With a spoon, while glaze is still warm, carefully drizzle over pumpkin pie (create decorative patterns if desired). Note: Let pumpkin pie cool before adding glaze. Tip: Make leaves with small pieces of pastry. Use small fork or butter knife to create patterns in leaf shapes. Bake leaves until slightly brown on edges on separate cookie sheet while pumpkin pie is in oven. Alternate Garnish: Top with pumpkin pie with whipped cream.