Pumpkin and chocolate! This isn't a combination we see very often, but whenever we do it looks so good. Hillary put chocolate and pumpkin together for her entry in this Bakeoff and we like how it looks. Hillary says it's the best pumpkin pie she's ever tasted; read on to see more about how she created these cute tarts.
Where is this recipe from? Where is this recipe from?: I got the recipe originally from Superior-Sales.com. They are the vendor for the pie pumpkin I bought so I used their recipe. I then submitted my adaptation to Recipe4Living.com. I then blogged about it here.
Why is this the BEST pie recipe you've got? Because it's actually the best pumpkin pie I have ever tasted! I don't usually like pumpkin pie but I thought it would be fun to try baking one and it came out fantastic! I added the chocolate element.
Pumpkin Pie Tarts with Dark Chocolate Frosting
1 1/2 C. pumpkin puree (canned or fresh)
3/4 C. honey
1/2 C. heavy cream
1/2 C. sour cream
2 eggs (separate whites from yolks)
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
dash ground nutmeg
1/8 tsp. allspice
1 pre-made 9-inch pie crust or 6-12 mini tart crusts
chocolate frosting for decoration
In a large mixing bowl, mix heavy cream, sour cream, pumpkin puree (see How To Make Pumpkin Puree), honey, salt, cinnamon, ginger, nutmeg and allspice. Crack eggs and separate yolks from whites. Beat yolks and add them to the batter and mix. Beat egg whites separately until bubbly and stiff. Fold into the pumpkin pie mixture.
Preheat oven to 350 degrees. Pour pie mixture into pre-made crust or 6-12 mini tart crusts. Fill to the top but do not overfill. Bake in preheated oven for 45-50 minutes. Let cool and frost with dark chocolate frosting as desired.