Thanksgiving/Friendsgiving feasts will be here before we can seriously accept or believe it as fall is quickly flying by. I love taking a traditional dish and putting a fun twist on it. Especially, mixing up classics with a plant-based alternative that is also gluten free is helpful if any of your guests have specific dietary or allergy concerns. Pumpkin pie is a customary dessert menu item but mixing it up by adding a rich chocolatey espresso crust to the creaminess of this raw pumpkin pie is seriously delectable. And chocolate and pumpkin is a wonderful flavor combination.
This recipe requires a bit of prep but comes together really nicely. It can be stored in the freezer for up to a month – think ahead for the holidays! It can be made in a springform pan or a smaller, removable bottom tartlet pan. It’s super flexible. I’ve even made this recipe in small, fancy glasses and served it at dinner parties. You just need to store in the freezer to chill. I hope you love this recipe as much as we do. Everyone gravitates towards eating this pie at our feast so I’ve removed classic pumpkin pie off of our menu. Healthy and decadent for the win!
Thank you Lucy Activewear for sponsoring this post.
Happy Thanksgiving to you & yours.
— Knead to Cook