Gluten-Free Chocolate Pumpkin Pie with Cocoa Whipped Cream

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gluten free chocolate pumpkin pie
Gluten free chocolate pumpkin pie photo by Benko Photographics
Prep time: 30 mins
Cook time: 55 mins
Calories: 493

This recipe was originally published in 2013.

Here’s a delicious twist on an old favorite. Add chocolate ganache to traditional pumpkin pie and top it with cocoa whipped cream or dairy-free topping for a memorable holiday dessert. This recipe uses 1 Sweet Pastry Crust. Save the second crust for another use. For best results, do not replace the eggs in this recipe.


Cocoa Whipped Cream

MAKES 2 CUPS.

If you can’t tolerate dairy, use a dairy-free coconut whipped topping instead.

the gluten free italian cookbook

1 pint heavy whipping cream
1 tablespoon granulated sugar
3 teaspoons unsweetened cocoa powder

1. With a hand mixer, beat together all ingredients until cream forms soft peaks. Don’t over-whip. Refrigerate until ready for use.

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook.

Ingredients

  • 1 (15-ounce) can pure pumpkin puree
  • 3 large eggs
  • 1 cup coconut milk or dairy-free milk of choice
  • ¾ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup coconut milk, coconut creamer or milk alternative
  • ½ cup bittersweet or semi-sweet chocolate, chopped
  • 1 uncooked gluten-free pie crust or 1 recipe Sweet Pastry Crust
  • 1 pint heavy whipping cream
  • 1 tablespoon granulated sugar
  • 3 teaspoons unsweetened cocoa powder

Directions

1To make filling, whisk together all filling ingredients. Set aside to let flavors combine.

2To make Chocolate Ganache, heat milk in small saucepan and bring to a light boil. Place chopped chocolate in a bowl. Pour hot milk over chocolate and let sit 1 to 2 minutes. Stir to combine until chocolate has melted.

3Preheat oven to 350°F. Lightly grease a 9-inch pie plate.

4If using Sweet Pastry Crust, remove 1 dough disk (half of the recipe) from refrigerator. Roll dough disk between parchment paper or wax paper to over-hang the bottom of a 9-inch pie plate. Transfer dough to prepared pie plate, allowing dough to over-hang edges by about ½ inch.

5Add half ganache to the bottom of the pie crust.

6Transfer pumpkin filling to crust. Spread remaining ganache on top and using a butter or pastry knife, swirl ganache into filling.

7Place pie in preheated oven and bake 50 to 55 minutes or until center is set.

1 slice contains 493 calories, 37g total fat, 25g saturated fat, 0g trans fat, 0mg cholesterol, 161mg sodium, 172g carbohydrates, 4g fiber, 27g sugars, 6g protein.