|Crustless Chocolate-Pumpkin Pie|
The act of coming home is the greatest small joy I know. So it has been since I was a child.
When we lived on Main Street all those decades ago, I would often come home at 3:15 on Indian Summer afternoons to find my mother hanging laundry to dry in our vast backyard, or removing a batch of cookies from the oven in the sunny yellow kitchen.
She was young and vigorous and full of life then. I so vividly remember finding her in the back yard on a particular balmy fall afternoon, romping with my baby brother on a blanket. We have photographs of that afternoon, and it remains memorable to me because my mother had been to the drugstore down the street and the market, and had returned with a pumpkin, a bag of chocolate, and two eye masks, one black and one turquoise.
“Halloween is coming, and we’re getting ready,” she told me, and I was delighted. At six, I was just developing an idea of the yearly round and what it meant as the seasons shifted and were marked with rituals and celebrations.
On this day and others like it, the inside front door of our home would remain open, letting in the cool autumn air as the sun slipped down into the west and the shadows of dusk set in. I can still hear the sound of early-evening traffic outside, and the clanging of pots and pans as my mother prepared supper. Our Craftsman bungalow was small and cozy and no room was any great distance from another. I still like this proximity in a home.
These days, I return home much later, and my routine is different: Get the mail, check the e-mail and phone messages, change into jeans, and think about supper. In cool seasons, I turn up the furnace, and in warm weather, I open the windows.
One thing has not changed: I want a snack to tide me over until supper, which is eaten rather late at our house, at least by American standards.
Lately, I’ve been thinking of ways to pair pumpkin with chocolate. Since it’s gray and blustery today; I don’t want to go out. So I used what I had on hand to make this crustless, low-carb Chocolate Pumpkin Pie.
- 1/2 cup baking mix
- 2/3 cup sugar
- ½ teaspoon cinnamon
- dash pumpkin pie spice
- dash salt
- ½ cup melted unsweetened chocolate, cooled, or chocolate syrup
- 1/2 cup sour cream
- 2/3 cup canned pumpkin
- 2 eggs, beaten
- 1 teaspoon vanilla
Pre-heat oven to 350. Blend dry ingredients in large bowl and set aside. In a second bowl, blend chocolate syrup or melted chocolate with sour cream, pumpkin, eggs and vanilla. Gradually fold into dry mix. When mixture is smooth, pour into greased pie plate or square baking dish and bake for 45 minutes until the pie is firm, but not hard. Chill before topping with cream cheese frosting.
A day later, the dessert is firm and flavorful, and tastes richer than it did a few hours after I made it. You may have to adjust the sugar, depending upon our preference. I like a dessert that is not too sweet.