CHOCOLATE PUMPKIN PIE WITH COCONUT MILK WOW!! ENJOY DAN

              SABRINA’S THANKSGIVING PUMPKIN PIE by CHEF DAN:

Makes 2 pies

INGREDIENTS:

12 oz semi-sweet chocolate bits

2 (15-oz) cans pumpkin

1(19oz) can coconut milk, refrigerate can overnight and there will be lots of cream on top.

4 teaspoons cornstarch

1-1/2-cups brown sugar

2 teaspoon ground ginger

2-teaspoons cinnamon

1-1/2-teaspoons ground cloves

2 eggs

1 teaspoon salt

2 pie crust

DIRECTIONS:                            (PRE-HEAT OVEN TO 350 DEGREES)

1.    Pour a small amount of coconut milk in a bowl.

2.    Add cornstarch and whisk together.

3.    In a saucepan over medium-heat, add the coconut cream and heat until just bubbling.

4.    Remove from heat and add chocolate bits.

5.    Stir completely melted and smooth.

6.    In a medium bowl mix pumpkin, remaining coconut milk, sugar, spices, chocolate cream mixture, and salt.

7.    Add the eggs, whisking until everything is thoroughly combined.

8.    Place the pies on a cookie sheet incase the pies overflow.

9.    Pour the pumpkin mixture into the crusts.

10. Bake for 50-60 minutes, or until a knife inserted near center comes out clean.

11. Allow pies to cool and top with cool whip or whipping cream.

12. Garnish with cinnamon.

ENJOY DAN:                                        BON-APPETITE!!