Chocolate Pumpkin Pie

This Chocolate Pumpkin Pie has a cleaned up pie filling that is poured into a decadent chocolate shell for one rich and creamy pumpkin pie.

5 from 2 votes

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 50

1 12- ounce package chocolate sandwich cookies - such as Oreos - Newman's Own or Back to Nature brand (can also use 12-ounces of chocolate graham crackers)
5 tablespoons butter, melted - can also use ghee

Preheat oven to 425F. Spray a 9-inch round pie plate with non-stick cooking spray and set aside.
Pulse cookies in a food processor until crushed into fine crumbs. Add the melted butter (or ghee) and stir to combine. Press into a 9-inch pie plate.
Place pie dish on a baking sheet and bake crust for 10 minutes. Remove and let cool for 10 minutes while you make the filling.

To a large mixing bowl, whisk to combine canned pumpkin puree, 3 eggs, 1/3 cup maple syrup, coconut sugar, coconut milk, vanilla extract, pumpkin spice blend and a pinch of salt. Pour into chocolate pie crust.
Bake for 10 minutes at 425F. Reduce oven to 350F and bake for another 25-30 minutes or until filling is set and a toothpick inserted in the center comes out clean. Remove from oven.
Let cool at least 1 hour before serving. Serve with a dollop of whipped cream, if desired.

Pie should be kept in fridge once completely cool.

To store: once your pie is completely cooled, wrap it or place slices into airtight containers and store it in the fridge for up to 4-days.

To freeze: simply let it cool completely, wrap it up well and freeze it for up to 2 months.

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