Pumpkin Chocolate Chip Pie



Pie Filling:
15 oz organic canned pumpkin
1 cup coconut cream (using a 13.5 oz organic coconut milk can -cream only*)
2 eggs
1/2 cup pure maple syrup
3 tsp pumpkin pie spice
1 tsp pure vanilla
1/2 tsp sea salt

1 cup chopped and toasted pecans (toast beforehand)
1/4-1/3 cup dairy free mini chocolate chips
dash of cinnamon
honey – to drizzle on top

This recipe can be used in a pre-made gluten free crust (or homemade), grain free crust, or  crustless in a casserole dish.


In a bowl, whisk together all the ingredients for the filling until smooth batter. Pour into pie shell.

Using a thawed pre-made crust or homemade:

Bake on 425 for 15 minutes, then turn to 350 and continue to bake for 45-50 minutes or longer if needed. To tell if done, the pie should still be a little shaky in middle but a knife should come out clean in the middle. Can put a piece of foil on top of the pie if crust starts browning too much (which will probably happen). Take pie out of oven and assemble toppings layering nuts, chocolate chips, sprinkle cinnamon, and drizzle with honey. Bake another 5 minutes (just enough to set toppings). Take pie out and let cool on counter before putting in the refrigerator.

Although this pie can be eaten the day of baking, it really taste best if made the day before serving so that it sits in the refrigerator overnight.

Serve with a dairy free whipped topping, dairy free ice cream, or nothing at all :).

To sub out the crust: This pie can be put straight into a greased casserole dish for a crustless approach. However, the pie will come out more like a thick pudding then a slice. Bake on 350 for an hour or until done, then follow same instructions as above for topping and refrigeration.

*Put a can of coconut milk in fridge over night or in freezer (around 2 hours) until cream comes to top.