Ingredients

The following ingredients have 6 Servings
  • 1/4 cup coconut milk (or other non-dairy milk)
  • 1.5 Tbsp starch (like cornstarch or arrowroot starch)
  • 1.5 cups pumpkin puree (1 15 oz can, or use sweet potato puree)
  • 1/4 cup coconut sugar or ground raw sugar (use less if using semi sweet chocolate instead of dark chocolate)
  • 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon, 1/4 tsp ginger, generous pinch of cloves and nutmeg)
  • 3 oz 70% dark chocolate (( 3 oz or about 2/3 cup), chopped )
  • 1/2 cup vegan semi-sweet chocolate
  • 1 tsp vanilla extract
  • 1 x prepared and pre-baked Almond Crust (or any other crust: see no-bake crust options on the blog)

Instruction

  • In a saucepan over medium heat, add milk and starch and mix well. Add pumpkin puree, sugar, and spices and mix well. Bring the filling to a boil and let cook for about 5 minutes, stirring. The filling will thicken during that time.
  • Take the pot off the heat. Add the chopped dark and semi-sweet chocolate and let sit for 2 minutes. Then mix well with a spatula or whisk until the chocolate is melted and the mixture is smooth.
  • Add in the vanilla extract and mix in. Taste the filling and adjust the level of sweetness if needed.
  • Pour the filling into a pre-baked crust like my Almond flour pie crust or any other pie/tart crust on the blog. Even the filling out using a spatula.
  • Chill the pie 2 to 3 hours and serve.
  • For clean slices, put the pie in the freezer for half an hour to an hour, then slice. Serve as is or with whipped coconut cream or a drizzle of salted caramel.