Chocolate pumpkin pie (gluten free, dairy free, low sugar–maple sweetened)

It’s October, and fields, roadsides, and homes everywhere are beaming with PUMPKINS!!

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love fall. Who doesn’t? Crisp air, cinnamon scents, hay mazes and flaming leaf displays. But most of all, the pumpkins. They’re so unassuming and cheerful. Each one is so perfect in its own spotty, speckled, bumpy, uniquely shaped way.

I haven’t posted much lately, because I haven’t managed to find the time. Also, I was waiting for the right pumpkin-y indulgent fall recipe, this recipe, to share. I have a backlog of things I wanted to record on this blog, but in pumpkin spice latte and slow cooker applesauce season, simple quick southwestern tofu scramble doesn’t cut it (though it will another day soon).

Chocolate pumpkin pie

Pumpkins and chocolate…mmmmm. This is delicious warm out of the oven (like comfort pudding) or chilled, giving the spices more time to meld. I didn’t capture the best pictures because I was hungry and couldn’t trust myself not to get too greedy. The crust is simple, and the whole darn thing is beta-packed with all the power of pumpkin and sweetened with just 1/3 cup melted dark chocolate (which, to be honest, pumpkin pie doesn’t need but I felt decadent and daring), a small handful of dates (for the crust) and a little bit of pure maple syrup. Enough goodness and little enough sweetness, Little Chef gets some, too.

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Another time I think I’ll drizzle a layer of chocolate over the crust before pouring in the filling…can you imagine?! We’re off to paint some pumpkins. Happy fall, friends! 🙂

Chocolate pumpkin pie

For the crust:

  • 1 3/4 cup oats
  • 1/3 cup walnuts
  • 1/4 cup chopped dates
  • 1/4 cup coconut oil
  • 2 tablespoons cold water

For the filling:

  • 1 15-ounce can or 1 3/4 cups pumpkin puree
  • 2 eggs, lightly beaten
  • 1 cup full fat coconut milk
  • 2 tablespoons ground flax meal
  • 2 tablespoons pure maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon pumpkin pie spice
  • 1/3 cup melted dark chocolate (approximately 2 ounces)
  1. Prepare the crust: Place all ingredients in a food processor and process until achieving a coarse meal. Drizzle in a little plain water if needed. Press into a prepared 9-inch pie plate. Bake at 375 F for 10-12 minutes.
  2. Prepare filling: In a large bowl, whisk pumpkin, eggs, coconut milk, banana, maple syrup, cocoa powder, and spices. Fold in melted chocolate, stirring well to combine.
  3. Pour filling into crust. in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until set.

 

  1. kristie
    October 11, 2015

    YUMMMMMMMMMMMMM!!!

    • Wendy McMillan
      October 11, 2015

      We will just have to find time to share it together–sisters and dogs invited, too! 🙂

  2. Kristin Behr
    March 14, 2016

    I have made chocolate chip pumpkin bread, I can only imagine how this tastes! And to think, today is Pi(e) Day!

    • Wendy McMillan
      March 16, 2016

      One day we will just have to taste test it and a whole bunch of other chocolate and/or pumpkin goodies together! 🙂

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