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Dairy Free Chocolate Pumpkin Pie
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Servings
1
pie
Ingredients
1
cup
canned pumpkin puree
½
cup
full fat coconut milk
3
large eggs
½
cup
coconut sugar
½
teaspoon
ground cinnamon
¼
teaspoon
celtic sea salt
1¼
cups
chocolate chips
1
Low Carb Almond Flour Pie Crust
or
Gluten Free Pie Crust
,
baked per pie recipe instructions
Instructions
In a
food processor
, combine pumpkin, coconut milk, and eggs
Pulse in coconut sugar, cinnamon, and salt
In a
saucepan
over very low heat, melt chocolate
Pulse melted chocolate into pumpkin mixture
Transfer mixture into pie crust
Bake at 350°F for 35-45 minutes
Cool for 2 hours
Serve
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
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Equipment
Food Processor
Saucepan
Measuring Utensils
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!