Last year for Thanksgiving I made my very first pumpkin pie. Not that we’re American or anything, but you know, any excuse to eat dessert. So this year I felt it was time to step it up a notch and give my pumpkin pie a little Mrs H twist. And what could be more ‘me’ than chocolatifying it? One of the things I love most about pumpkin pie is how the pumpkin gives it this amazingly smooth and silky texture, without making it too rich.

Unlike in the US though where pumpkin pie is nothing short of an institution, in the UK people are a bit unsure about having pumpkin in their dessert. So I figured that disguising it with a bit of cacao powder might help them deal with this too. And you know what, it worked a treat! You can’t really taste the pumpkin in this in my opinion, it’s just a delicious, autumnal, indulgent, chocolatey pie, with a little je ne sais quoi. You and I are in on the secret though…but who are you going to share it with?

For the crust

• 1½ cups pecans
• 1/4 cup cacao powder
• 1 1/4 cup Medjool dates

For the filling

• 1/2 cup cacao powder
• 1/2 cup coconut cream
• 1 cup pumpkin puree
• 6 tbsp maple syrup
• 1/3 cup coconut oil, melted
• Pinch of Himalayan salt
• 1 tsp cinnamon

For the crust, combine the ingredients in a food processor and whizz for a couple of minutes until they form a sticky ball. Place this into an 8″ pie tin and flatten it out so that it covers the base and sides evenly.

To make the filling, combine the ingredients in a food processor again and whizz until you have a smooth consistency. Spoon this into the pie tin and spread out evenly, then place in the fridge. Serve within the next day or so or freeze for upto a month. Grate a little raw chocolate on top before serving for a little extra pizzaz!

Love, Mrs H xx