INGREDIENTS:
- 1 cup canned pumpkin puree
- ½ cup full fat coconut milk
- 3 large eggs
- ½ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon celtic sea salt
- 1¼ cups 67% Mindo Baking Chunks
- 1 pie crust, premade or preferred recipe
STEPS:
- In a food processor, combine pumpkin, coconut milk, and eggs
- Pulse in cinnamon and coconut sugar
- In a saucepan over very low heat, melt chocolate
- Pulse melted chocolate into pumpkin mixture
- Transfer mixture into pie crust
- Bake at 350°F for 45-50 minutes
- Cool for 2 hours
- Serve
I made this on Sunday with some slight modifications. I used a Kinnikinnick gluten free pie shell—the best pre-made GF crust I’ve had. I subtracted 2 T on the granulated sugar and added 1/4 C of Mindo cocoa powder to intensify the chocolate. I left out the cinnamon because I didn’t want my chocolate adulterated. I also traded the coconut milk for heavy cream since I’m the only one who likes coconut flavor. It was fabulous and my family didn’t know there was pumpkin in it! Score for vitamin A in your kids’ dessert!
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