Dairy Free Chocolate Pumpkin Pie
Ingredients
The filling
-
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
The crust
-
1
pie crust
Low Carb Almond Flour Pie Crust or Gluten Free Pie Crust
Instructions
- 1. In a food processor, blend pumpkin, coconut milk, and eggs until smooth.
- 2. Pulse in coconut sugar, cinnamon, and salt until combined.
- 3. Melt chocolate in a saucepan over very low heat.
- 4. Stir melted chocolate into the pumpkin mixture until well mixed.
- 5. Pour the mixture into the baked pie crust.
- 6. Bake at 350°F for 35-45 minutes.
- 7. Allow to cool for 2 hours before serving.
Nutrition Facts (estimated)
Servings
1 pie
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
70mg
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