Gluten-Free No Bake Chocolate Pumpkin Pie

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Average Rating: 5 | Rated By: 4 users

This pie is a healthy version of Gluten-Free No Bake Chocolate Pumpkin Pie. I am not a lover of pumpkin pie but add chocolate, and you will get my attention! Let us examine why this chocolate pumpkin pie is healthy. First there is no added sugar. To sweeten this heavenly pie, I added a splash of pure maple syrup. This pie has no grains, the crust is made with dates, walnuts, butter or coconut oil and pure unsweetened cocoa powder. You could eat the crust without the filling. It is that delicious 🙂 The chocolate pumpkin pie filling is made with unsweetened pumpkin puree, a splash of pure maple syrup, unsweetened cocoa powder, a little butter or coconut oil and a few pumpkin spices. The entire pie does not have to be baked, all you need to do is chill it for a few hours, and this heavenly dessert is ready. How easy is that?

Let us talk a bit about pumpkin

Pumpkin is a nutrient-dense food that is low in calories, only about 49 calories per cup of cooked pumpkin and two grams of protein. Pumpkin is well known for its impressive amount of vitamin A, C, potassium, vitamin E and B12. So now you have it, this dessert is not only delicious but also includes many health benefits. What I love, even more, this chocolate pumpkin pie is super easy to make. Love pumpkin? Check out these gluten-free pumpkin recipes

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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