Pumpkin Pie with Chocolate Crust
I’m not even joking, this healthy pumpkin pie will be the best pumpkin pie you’ll ever taste. It’s everything we love about the classic version, just modernized a bit with a few simple and healthier tweaks. It’s lightly sweetened with maple syrup and made rich and creamy with coconut milk. I’ve also added in some vanilla and slightly increased the amount of pumpkin pie spice in the filling, to add more of those cozy fall flavors. This pumpkin pie is smooth to slice into, holds its shape, and with a beautifully delicious chocolate pie crust, it will be the showstopper at your Thanksgiving table.
Magic.
Let’s talk about the crust, shall we? I just love the addition of chocolate. It makes this pie that much more exciting and for anyone who is intimidated by making pie crust, this recipe eliminates all of that. I just used ground up chocolate wafers for this but you can make it in a regular pie crust or a graham cracker crust if you prefer.
No matter what crust you use, I promise you won’t be disappointed!
Pumpkin Pie with Chocolate Crust
12 ounces ground chocolate wafers (or 11 sheets organic chocolate graham crackers)
1/3 cup melted coconut oil
1 (15 oz) can pumpkin puree
3 eggs (or vegan egg replacement)
1 teaspoon vanilla extract
½ cup pure maple syrup
1 teaspoon ground cinnamon
1 ½ teaspoon pumpkin pie spice
½ cup full-fat canned coconut milk
Garnish: Coconut whipped cream and shaved dark chocolate
Preheat oven to 350 degrees F. Place chocolate wafers (or graham crackers) in bowl of food processor and pulse until they resemble fine crumbs. Add in coconut oil and process again for another minute until they resemble wet sand. Press mixture evenly into pie pan. Bake for 7 minutes, then remove from oven and set aside to cool. Keep heat in oven.
Add pumpkin, eggs, vanilla, maple syrup, coconut milk and spices to a large bowl and whisk to combine until smooth and creamy. Pour into prepared pie crust. Bake for 50-60 minutes or until toothpick inserted into center comes out clean and center of pie no longer jiggles. Check pie after 20 minutes to make sure crust isn’t burning. If it is, simply cover pie edges with foil or a pie shield.
Allow pie to cool for at least an hour before serving. Top with whipped cream. Keep pie in fridge. Serves 8