Chocolate Pumpkin Pie
Serves 10
10 mins prep
65 mins cook
1440 mins Refrigeration Time
0 mins total
Chocolate Pumpkin Pie is like pumpkin pie meets chocolate mousse. It's luscious, creamy, gluten free and is made with healthier ingredients!
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.