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Pumpkin Pie with Chocolate Crust

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert, Healthy
Cuisine: American
Servings: 8 servings
Author: Chef Maria Cummins


  • 1 Pumpkin 15 ounces, not pie filling
  • 3/4 cup sugar Light-brown
  • 1 can coconut milk 13.5 oz
  • 3 eggs Large
  • 1 teaspoon cinnamon Ground
  • 1 teaspoon ginger Ground
  • 1/4 teaspoon nutmeg Fresh Grated
  • 1/4 teaspoon salt
  • 1/8 teaspoon cloves Ground

Chocolate Crust

  • 12 ounces cashews
  • 1/4 cup cocoa Unsweetened cocoa powder
  • 1/4 cup honey Or maple syrup


  • Preheat oven to 350 degrees.
  • In a medium bowl, whisk together pumpkin, brown sugar, coconut milk, eggs, cinnamon, ginger, nutmeg, salt, and cloves until smooth.
  • Pass mixture through a fine sieve into a clean bowl (discard solids).
  • Pour filling into prepared crust, just to top edge.
  • Bake until filling is set, about 40 minutes.
  • Transfer to a wire rack, and let cool at least 30 minutes.

Chocolate Crust

  • Blend in a food processor for approximately 3-5 minutes, then press into a pie tin.
  • 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.