Gluten-Free No Bake Chocolate Pumpkin Pie

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Average Rating: 5 | Rated By: 2 users

I am not a lover of pumpkin pie, so I added chocolate making it silky with chocolate flavour throughout. The perfect crust is made with walnuts, dates, and cocoa adding rich flavour to this pie. Pumpkin is packed with healthy nutrients and is low in fat, making this pie a healthier dessert option. This pie is super easy to make, and you will never know it is made mostly of pumpkin. This recipe is grain-free and paleo friendly. Enjoy!

Ingredients

  • CRUST
  • 1½ cups raw walnuts
  • 1 cup large pitted Medjool dates,
  • 2 Tbsp. raw cocoa powder
  • 1 Tbsp. melted butter or coconut oil
  • FILLING
  • 1 cup GF semi-sweet dark chocolate chips
  • 4 Tbsp. butter or coconut oil
  • 1 can (15 oz.) pure pumpkin puree
  • ¼ cup pure maple syrup or honey
  • ½ tsp. GF ground cinnamon
  • ¼ tsp. GF ground cloves
  • ¼ tsp. GF ground nutmeg
  • 1 Tbsp. raw cocoa powder for dusting
  • Instructions

  • Grease a 9-inch tart pan with removable bottom with butter or coconut oil. I used coconut oil spray
  • Place walnuts in a food processor and process to coarse texture. Add dates, cocoa, and butter/coconut oil and blend until a coarse paste forms
  • Press mixture onto the bottom and sides of the tart pan and refrigerate until ready to use
  • FILLING
  • Using a medium size heavy bottom saucepan over low heat, while stirring melt the chocolate and butter
  • Remove the saucepan from the heat and stir in pumpkin puree, maple syrup, cinnamon, cloves and nutmeg. Mix everything together until smooth
  • Pour mixture over the crust and refrigerate for a minimum of 6 hours or overnight
  • Dust with cocoa powder before serving


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