chocolate and pumpkin…a delicious pair
GLUTEN AND GUILT FREE
super easy to make, no crust to deal with, diet friendly, can, should, be made ahead of time and leftovers are fabulous for breakfast or healthy treat with a little vanilla greek yogurt and fresh berries.
a chocolate dessert that’s low calorie, full of protein and low-fat…a healthy end to a over stuffed Thanksgiving throw-down or for a great early start to a big “Black-Friday” shopping day.
would you rather have this or some dumb ol’ protein bar…?
here are the nutrition facts
10 pie slices and 2 small ramekins…12 servings total
(made with sugar substitute and 3 scoops pro. powder)
CHOCOLATE PUMPKIN PIE…gluten and guilt free
preheat oven to 350 F.
prepare LARGE pyrex pie dish and 2 small ramekins or an 11 x 7 glass pyrex with non stick spray.
2 cups pumpkin puree…(not pumpkin pie filling)
1 cup non fat or low fat cottage cheese
1/2 cup non fat milk
1/2 cup whole milk
1/2 cup sugar substitute.(plus a little more to taste.
don’t be afraid to taste the batter for sweetness when done mixing. add more if needed
i use Zsweet. real sugar would probably be fine. i have not tried it.
2-3 scoops protein powder…..you might want to start with 2.
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 – 1/2 tsp pumpkin pie spice
1/4 tsp espresso powder
4 Tbsp good cocoa powder…generous tablespoons, but not heaping
combine dry ingredients in a small bowl, set aside.
blend cottage cheese, eggs and 1/2 cup milk until smooth. add remaining milk and 1 cup pumpkin…blend until very smooth.
add remaining pumpkin and blend until very smooth. add dry ingredients slowly to prevent clumps. i use an immersion blender and work it through the batter very well. you do not want to see any lumps of pumpkin, clumps of dry ingredients or bits of cottage cheese. there is no gluten or flour so this can be well mixed.
NOTE…i don’t think a regular stand mixer will do the job. maybe a blender, but as i said…i use a stick blender.
pour into prepared cooking vessel of choice. gently knock a few times on a surface to release any air pockets. decorate with a few pecans as you see fit. bake for 40-45 minutes or until the center looks firm. the whole thing should rise a little and puff up. the edges will brown a bit. do not be alarmed. it will deflate and fall into a normal looking pie. let the pie rest to room temperature and then refrigerate.
serve chilled or room temperature with a drizzle of chocolate and whipped cream,…or as noted above, i like it for breakfast or snack with vanilla greek yogurt and fresh berries.
can be made in individual ramekins. this happened out of necessity so i don’t know the exact cooking time. i had over-flow from the LARGE pie dish. these are probably 7-8 oz ramekins shown here.