⅓cupcacao powder- If you don't have cacao powder, you can use natural unsweetened cocoa powder.
3 ½tbspcoconut flour
1tbsppumpkin pie spice
To make the pie filling, grab a stand mixer with a flat beater attachment. Mix all of the ingredients for the pie on a low-medium setting until combined. Mix until just incorporated. Be sure not to over mix! If you don't have a mixer, you can do this by hand.
Pour the pie filling into the pie crust and use a rubber spatula to spread the filling around. Bake the pie at 350 degrees F for 40-50 minutes.
Remove the pie from the oven once it is done. (See notes below.) The pie might be slightly jiggly in the center, but it will set as it cools.
Allow the pie to cool completely on the kitchen counter for 4 hours before covering it in plastic wrap and placing it in the fridge overnight.
The next day, slice and enjoy! I added some whipped cream and a sprinkle of pumpkin pie spice.
Recipe Pro-Tips:Just mix the filling until combined. Over mixing can result in cracks on top of the pie.Over baking a pumpkin pie is so easy to do and you will have cracks on top of the pie if you do so. How do I know the pumpkin pie is done you ask... Well, here are some tips...
The pie will be a bit jiggly in the middle, but set around the edges. Don't let that scare you. It will set completely as it cools.
The pie will dome when it's finished baking.
If you see cracks or small bubbles starting to form around the edges of the pie, take it out of the oven.
Allow the pie to cool for 4 hours before placing it in the fridge and refrigerate it overnight for best results.
Chocolate Pumpkin Pie
Amount Per Serving
Calories 283Calories from Fat 162
% Daily Value*
Saturated Fat 12g75%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Vitamin A 3886IU78%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.