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Pumpkin Pie with Chocolate Crust
Pumpkin Pie with Chocolate Crust
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Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Chocolate Crust
Prep Time 15 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Chocolate Crust
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together pumpkin, brown sugar, coconut milk, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth.
  3. Pass mixture through a fine sieve into a clean bowl (discard solids).
  4. Pour filling into prepared crust, just to top edge.
  5. Bake until filling is set, about 40 minutes.
  6. Transfer to a wire rack, and let cool at least 30 minutes.
Chocolate Crust
  1. Blend in a food processor for approximately 3-5 minutes, then press into a pie tin.
  2. You can freeze it like this to fill later, or fill and bake immediately. If freezing, be sure to freeze in the pie pan inside of a large ziploc bag or air-tight container.
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About Chef Chef Maria

Born in Venezuela, Chef Maria developed her passion for food as a young girl. In her early 20’s she came to the United States and entered the restaurant business in Boston MA. Later in San Diego CA she opened El Tucan Restaurant. It was in San Diego that Chef Maria was challenged by the culture and regional ingredients that ultimately contributed to the inventive style she’s known for today. Also during this time in San Diego, Chef Maria was introduced to organic produce importance of nutrition.

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