Chocolate and Pumpkin Pie

The favorite dessert for both adults and kids, chocolate and pumpkin pie, a delicious recipe for this season.
Ingredients
8
Servings
  • 500 grams semisweet chocolate, unsweetened, warmed
  • 500 milliliters unsweetened whipping cream, soy, fat-free and whipped until stiff peaks
  • 2 cans pumpkin pie filling, organic unsweetened
  • 5 drops food coloring, orange
  • 1/2 teaspoons ginger, powder
  • 1/2 teaspoons nutmeg, ground
  • 1/2 teaspoons clove powder
  • 1 teaspoon vanilla essence
  • 1 teaspoon cinnamon powder
  • 1 cup Splenda, granulated
  • 1/2 cups orange juice
  • chocolate, for decoration
Preparation
1h
0 mins
Medium
  • Place the chocolate in a double boiler and just before it is completely melted, remove from heat and stir vigorously until cool.
  • Grease 8 individual tart molds with corn oil and remove excess oil with a thick napkin.
  • In the greased molds, place a layer of chocolate and freeze for 3 minutes, repeat the process 3 more times until a chocolate layer of 5 millimeters thickness is formed. Unmold and set aside.
  • Whip the cream until it thickens, add the pumpkin, spices, juice, and SPLENDA® Granulated, incorporate the coloring and mix.
  • With this mixture, fill the tarts and refrigerate.
  • Put a little melted chocolate in a pastry bag and cut the tip with scissors, form 4 circles one inside the other on the orange tart and pull to the sides to create a spider web effect.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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