Chocolate Bourbon Pumpkin Pie
Ingredients
The filling
-
15
oz
canned pumpkin purée
-
1 ¼
cup
coconut milk
-
½
cup
maple syrup
-
4
large
eggs
-
3
Tablespoons
gluten-free bourbon
-
2
Tablespoons
avocado oil
-
2
teaspoon
pure vanilla extract
-
2
Tablespoons
coconut flour
-
½
cup
arrowroot starch
-
2
teaspoons
baking powder
-
1
teaspoon
cinnamon
-
¼
teaspoon
nutmeg
-
¼
teaspoon
cloves
-
¼
teaspoon
kosher salt
-
4
oz
dark chocolate baking bar
Optional toppings
-
coconut whipped cream
-
melted dark chocolate
-
dark chocolate shavings
-
crushed nuts
Instructions
- Preheat the oven to 350°F and grease a pie pan.
- In a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, eggs, bourbon, avocado oil, and vanilla extract until smooth.
- In a separate bowl, sift together the coconut flour, arrowroot starch, baking powder, cinnamon, nutmeg, cloves, and salt.
- Combine the dry ingredients with the wet ingredients until smooth.
- Melt the dark chocolate in the microwave in intervals, stirring until fully melted.
- Fold the melted chocolate into the pumpkin batter or swirl it on top before pouring into the pie pan.
- Bake for 50 minutes, then cover with foil and bake for an additional 15 to 20 minutes until the edges are brown and the center is set.
- Allow the pie to cool for 30 minutes before serving, or refrigerate for a firmer texture.
Nutrition Facts (estimated)
Servings
8 slices
Calories
264
Total fat
12.5g
Total carbohydrates
31.6g
Total protein
4.5g
Sodium
121.8mg
Cholesterol
93.7mg
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