A different look for Thanksgiving Pumpkin Pie!  It is an attractive and colorful, delicious pie with chocolate crust, bright orange filling and chocolate ganache.   My husband really appreciated this pie and even liked it for breakfast alongside a cup of coffee.

Chocolate Crust:
11/2 cups Gluten-Free Bake Mix 2 (375 mL)
1/3 cup cocoa (75 mL)
2/3 cup butter, melted (150 mL)
Liquid sweetener  (sucralose or stevia) to equal 2/3 cup (150 mL)
1/8 tsp almond extract (0.5 mL)
8 oz cream cheese, softened (250 g)
Liquid sweetener to equal 1 cup (250 mL)
1/4 cup powdered erythritol, OR xylitol (60 mL)
3 eggs
1, 15-oz can pumpkin (425 g)
1 tsp vanilla extract (5 mL)
Ganache Topping:
1 cup sugar-free chocolate chips, OR this one (250 mL)
1/3 cup heavy cream (75 mL)
Sweetener, to taste

Preheat the oven to 350°F (180°C).

Chocolate Crust: In medium bowl, combineGluten-Free Bake Mix 2, cocoa and whole milk powder, OR heavy cream powder.  To well in center add melted butter, liquid sweetener and almond extract.  Stir to combine.  Spread in 9-inch (23 cm) glass pie dish.  Bake 5 minutes.

Filling: In food processor, process cream cheese, liquid sweetener, powdered erythritol, OR xylitol.  Add eggs one at a time and process.  Add pumpkin and vanilla extract; process.  Bake pie about 40 minutes, or until set.  When cool refrigerate.  Spread Ganache Topping evenly over chilled pie.

Ganache Topping:  In double boiler, melt chocolate chips with heavy cream.  Add liquid sweetener to taste.

Yield:  12 servings
1 serving
343.5 calories
7.7 g protein
28.2 g fat
1.7 g fiber
7.6 g net carbs 


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