- Course Desserts & Sweets
- Prep. Time 20 mins
- Cooking Time 10 mins
- Refrigeration Time 3 - 4 hrs
- Yields 8 portions
The flavour of pumpkin pie is always a classic for the Thanksgiving table, but in this no bake pie pumpkin shares the spotlight with another favourite flavour, rich and decadent chocolate.
Chocolate Ganache Layer:
Real cream is what naturally separates from and floats on top of the milk layer of freshly gathered milk.
In bowl combine cookie crumbs and butter until moistened and pat evenly into bottom and up side of 10-inch (25 cm) deep pie plate. Bake in preheated 350 °F (180 °C) oven for about 10 minutes or until firm. Let cool.
Chocolate Ganache Layer
Place chocolate and butter in bowl. In small saucepan bring cream to boil. Pour over chocolate and let stand for 1 minute. Slowly whisk chocolate until melted and smooth. Gently pour into cooled crust. Place in refrigerator for about 1 hour or until set.
Meanwhile, in large bowl, beat Cream cheese and sugar until fluffy. Beat in pumpkin, vanilla extract, cinnamon, ginger and cloves until smooth.
Whip cream. Fold half of the cream into pumpkin mixture until light. Fold in remaining whipped cream until well combined. Spread over top of chocolate layer and smooth top. Refrigerate for about 2 hours or until set and firm. (Make ahead: Cover and refrigerate for up to 2 days.)
Garnish with whipped cream and nutmeg before serving.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons