Pumpkin and cinnamon transform this classic recipe into a fall-friendly dessert.
Courtesy of Lisa Bolton, foodwellsaid.com, Surrey, B.C.
In small saucepan over medium heat, combine butter, cocoa and sugar, stirring occasionally until butter has melted and mixture is smooth. Set aside to cool.
Stir in egg, graham cracker crumbs and coconut.
Press into ungreased 9-inch (2.5 L) square pan. Refrigerate for 60 minutes.
In medium bowl, use electric mixer to cream together icing sugar, butter, pumpkin, custard powder, cinnamon, nutmeg, ginger, cloves and salt. Spread over bottom layer; chill.
In top part of double boiler over barely simmering water, melt chocolate and butter together, stirring occasionally, until smooth and shiny. Pour over custard layer.