My last pumpkin recipe of the week! And they are beautiful!!
Apparently chocolate and pumpkin pair together nicely, it wouldn’t be a pairing I’d think of first. I’ve seen some chocolate pumpkin tarts or triple chocolate pumpkin pies. I finally decided to give it a go.
There is something about a swirl as well. It is super easy and doesn’t have to be perfect, but it works out looking pretty.
These also had a nice texture and really elevate the traditional pumpkin pie.
Chocolate Pumpkin Pies
- Favorite gluten-free pie crust recipe
- 4 oz. Enjoy Life chocolate
- 2 tbsp ghee
- 1 cup maple
- 1 egg
- 2 tbsp cocoa powder
- 15 oz. pumpkin puree
- 1 cup coconut sugar
- 1/2 cup yogurt
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp nutmeg
How to Make it Happen:
Make your favorite pie crust recipe. Divide into balls. Flatten into disks. Evenly press into mini pie pans. Flute the edges to your own custom design. Set in the freezer until the filling is ready.
Melt chocolate with ghee. Remove from heat. Whisk with maple, egg, and cocoa. Set aside.
In a separate bowl whisk all the pumpkin ingredients.
Spoon some chocolate filling into the bottom of each crust. Now spoon some pumpkin filling into each. Drizzle a little more chocolate onto each one. Use a knife to create swirls.
Bake for 30 minutes at 350 until crust is golden and a knife comes cleanly out of the center.
Eat and enjoy!