Sunday, November 11, 2012

Black Bottom Pumpkin Pie (Gluten-Free)

No more boring pumpkin pie!!
This five-layer recipe featuring chocolate, maple syrup,
toffee bits and cream cheese has AMAZING FLAVOR
and is a BIG HIT with our family and our guests
for the holidays!! Each layer is easy to make and
in a 9X13 pan, it cuts into (24) 2-inch squares.

For the Crust
2 cups almond flour
1/2 cup chopped, toasted pecans
1/4 cup sugar
1/2 cup melted butter
Press into the bottom of a greased 9X13 pan
 and bake @350 10 minutes, then cool.

For the Chocolate Layer
1 cup bittersweet chocolate chips
1/2 cup heavy cream
Microwave about one minute,
stirring halfway through.
Pour over cooled crust.
Sprinkle with:
3 Tbsp toffee bits
Chill until set, about 30 minutes.

For the Pumpkin Layer
6 eggs
1 cup dark brown sugar, packed
1 cup real maple syrup
1 tsp salt
1 tsp vanilla
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
29 oz can pumpkin
1 1/2 cups half & half
(or evaporated milk)
Mix well & pour over chocolate layer.
Baked @350 about 80 - 90 minutes
or until set.
Chill thoroughly.

For the Cream Cheese Layer
Beat until smooth:
8 oz softened cream cheese
1 stick butter
1 tsp vanilla
1 1/2 cups confectioners sugar
Spread evenly over chilled pie.

For the Whipped Cream Layer
Beat until foamy:
1 1/2 cups whipping cream
Add & beat until soft peaks form:
1/2 cup maple syrup
Spread or pipe over pie just before serving.

Bon Appetit and Happy Holidays!!

Here's a HOLIDAY DEAL for YOU:
(New Reservations Only)
Stay at Colonial Pines from
Dec 6 - Dec 9
 Dec 27 - Jan 1,
and take these discounts:
20% off a three night stay
25% off a four night stay

The same discounts apply to Miss Rebecca's Cottage
for these available dates:
December 3 - December 13
December 21 - December 25
(The Guest House Apartment is closed until Spring)

We Hope to See you Soon in Highlands!!
Donna & Chris Alley, Innkeepers Since 1984
(828) 526-2060
(866) 526-2060 Toll-Free

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