Pumpkin Chocolate Marble Pie

Bake the pie for about 45 minutes until the custard is set.

Pumpkin chocolate marble pie. To make pumpkin batter. You can use canola oil vegetable oil or even a light olive oil in this recipe. A chocolate swirl adds a decadent twist to your usual loaf of pumpkin bread. Preheat the oven to 350 and grease the bottom of a glass pie dish.

Use a stand mixer to make the basic batter then divide it into two bowls and hand stir in the pumpkin and chocolate components to each bowl. Pulse chocolate wafer cookies in a food processor until completely broken down. Place 3 cups of water in a pan and bring to a boil. Place the lentils in the boiling water cook for 10 minutes drain and rinse and drain again you will have a little over 1 cup cooked lentils.

Be sure to buy pumpkin puree not pumpkin pie mix. Cover the crust with strips of foil if it browns too quickly. Refrigerate crust while making filling. Combine graham cracker crumbs with the butter sugar and salt and press it into a tart pan.

Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended. In another bowl stir together 1 3 4 cups flour 1 teaspoon baking powder 1 2 teaspoon salt cinnamon nutmeg and cloves. Transfer mixture to a pie plate and press down with hands. Bake the crust just for 5 minutes to help create a barrier for the filling.

Transfer to large mixing bowl add melted butter and mix until fully combined. Bake to set it. To properly measure the flour stir to break it up lightly spoon into measuring cup and then level. These marbled loaves start with one basic batter that is flavored two different ways.

Beat pumpkin into half the butter mixture until well blended. This delicious recipe can be divided into eight 5 3 4 x 3 1 4 inch mini loaf pans. How to make marbled chocolate cheesecake pumpkin pie.