Discover something delectable.

Organic Chocolate Pumpkin Pie

By: Artisan Kettle

For the Crust:
  • 1 cup organic blanched almond flour
  • ¾ cup organic flour (or gluten-free flour blend)
  • 3 tablespoons organic sugar
  • ¼ cup organic salted butter, cold and cut into chunks
  • 2 tablespoon ice cold water
For the Filling:
  • 1 cup + 1/4 cup Artisan Kettle®Organic Milk Chocolate Chips
  • ½ cup organic sugar
  • 5 tablespoons organic full-fat coconut milk (or organic cream)
  • 1 ½ tablespoons organic salted butter
  • ⅓ cup organic pumpkin puree
  • ½ teaspoon organic vanilla extract
  • 1 tablespoon organic maple syrup
  • ½ teaspoon organic cinnamon
  • ¼ teaspoon organic powdered ginger
  • 2 organic egg yolks

1. In a bowl, mix together the almond flour, flour and sugar. Add the cold chunks of butter and use a pastry blender or the back of a fork to press the butter into the dough mixture. Work the butter into the flour mixture to distribute the butter until a crumbly dough forms. Add the water 1 tablespoon at a time until the dough comes together into a ball.

2. Preheat the oven to 325 degrees. Liberally grease a pie dish and place the dough in the center of the dish. Press the dough down around the inside of the dish until the dough covers the bottom and most of the sides of the dish in an even layer. Use a fork to prick holes in a half a dozen places on the bottom of the pie crust. Bake the pie crust for about 10 minutes. Remove the crust and allow it to rest while you make the filling.

3. To make the filling, pour 1 cup of the milk chocolate chips in a large, heatproof bowl. Place the sugar, coconut milk and butter in a saucepan. Bring the mixture to a boil over medium heat while stirring it a few times. Boil for about 3 minutes. After 3 minutes, quickly pour the hot sugar mixture over the chocolate chips. Allow the chocolate to melt for 10 seconds and whisk the mixture together. Add in the pumpkin puree, vanilla extract, maple syrup and spices and whisk until combined. Once the mixture has cooled slightly, whisk in the egg yolks.

4. Pour the pumpkin filling into the pie crust. Sprinkle the remaining chocolate chips all over the pie (some will sink into the filling, that’s okay). Cut strips of foil and wrap them around the edges of the pie crust (this will prevent the crust edges from burning). Place the pie into the oven for about 30 minutes. Remove the foil and bake for another 10 minutes, or until the center is just firm. Remove the pie from the oven and allow it to fully cool, then place the pie into the fridge for about 30 minutes to firm up a little more prior to cutting and serving. Enjoy.

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