Eggless Pumkin Pie

Egg less Pumpkin Pie [courtesy Martha Stewart]

If you are a chocoholic like me you sure will love this pie. This is a combination of pumpkin pie and chocolate pie.This is a recipe adapted from Martha Stewart .com .This pie has egg so i substituted it with 4 1/2 tsp of egg replacer. You can get the egg replacer from any natural food markets. It taste pretty good without the eggs.The recipe says to let the pie sit overnight. If you can't wait that long freeze the pie for couple of minutes.I decorated the pie with vanilla and chocolate whipped cream and also drizzles white chocolate on top.

Ingredients

Serves 12.

FOR THE GRAHAM CRACKER CRUST

2 cups finely ground graham cracker crumbs (about 16 crackers)

3 ounces (6 tablespoons) unsalted butter, melted

1 tablespoon granulated sugar

2 tablespoons packed light-brown sugar

1/2 teaspoon coarse salt

1/2 teaspoon ground cinnamon

3 ounces bittersweet chocolate (preferably 61 percent cacao), finely

chopped

FOR THE FILLING

6 ounces semisweet chocolate (preferably 55 percent cacao), chopped

2 ounces (4 tablespoons) unsalted butter, cut into small pieces

1 can (15 ounces) solid-pack pumpkin

1 can (12 ounces) evaporated milk

3/4 cup packed light-brown sugar

4 1/2 tsp egg replacer with 6 tbs water

1 tablespoon cornstarch

1 teaspoon pure vanilla extract

1 1/2 teaspoons coarse salt

3/4 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Ground cloves

1 ounce milk chocolate, melted

Directions

Make the crust: Preheat oven to 350 degrees. Combine graham cracker

crumbs, butter, sugars, salt, and cinnamon in bowl. Firmly press mixture

into bottom and up sides of a 9-inch deep-dish pie dish. Bake until firm,

8 to 10 minutes.

Remove from oven, and sprinkle bittersweet chocolate over bottom of

crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate

in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce

oven temperature to 325 degrees.

Make the filling: In a large heatproof bowl set over a pot of simmering

water, melt semisweet chocolate and butter, stirring until smooth. Remove

from heat.

Mix pumpkin, milk, brown sugar, egg replacer, cornstarch, vanilla, salt,

cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk

1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin

mixture until completely incorporated.

Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into

crust. Bake until center is set but still a bit wobbly, 55 to 60 minutes.

Let cool in pie dish on a wire rack. Refrigerate until well chilled, at

least 8 hours (preferably overnight). Before serving,decorate with whipped cream and

drizzle melted milk chocolate on top. Serve immediately.

This goes to Madhuram's "Egg Replacement Event"