Another great pumpkin recipe! Gosh, we love pumpkin! This is a rich pie, so you will only want to eat a little at a time. Unless, of course, you are a pumpkin and chocolate fiend like me!
Ingredients:
1 Can Pumpkin Puree
2 Tsp Arrowroot Powder
1/4 Tsp Sea Salt
3 Tbsp Agave Syrup
1 1/4 Cup Grain Sweetened Chocolate Chips
1 9-inch Pie Crust
Directions:
Preheat oven to 425 degrees. Pour chocolate chips into a small pot. Fill a larger pot with water, and heat until it is just shy of boiling. Then put the smaller pot in the larger pot to melt the chocolate chips. The water in the larger pot can make things tricky, so be careful--the smaller pot may make things shift around. Pour the pumpkin puree into a mixing bowl and add the arrowroot powder, sea salt, and the agave. Blend evenly with a hand mixer or food processor. Pour the pot of melted chocolate chips into the pumpkin mixture. Blend this mixture together evenly. Pour the mixture into the pie crust and bake for 15 minutes, then reduce the heat to 350 and bake for 35 more minutes. Take it out of the oven and refrigerate for at least 2 hours. Then it is ready to serve!
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