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Pumpkin Pie with Spices and Chocolate

Nutrition note: Cinnamon and nutmeg have anti-inflammatory properties and can help regulate blood sugar.

Time: 60–90 minutes · Yield: 8 portions

Ingredients

  • 1 whole wheat or gluten-free pie crust (store-bought shortcrust pastry or homemade)

  • 400 g pumpkin purée

  • 1/2 cup brown sugar

  • 2 eggs

  • 1/2 cup milk (vegetable milk optional)

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 1/4 teaspoon powdered ginger

  • 100 g dark chocolate, chopped (or chocolate chips)

Preparation

  • Preheat the oven to 180 °C (350 °F).

  • Spread the dough in a tart pan and prick the bottom with a fork.

  • Blind-bake the base for 10–12 minutes until lightly browned. Let it cool slightly.

  • Prepare the filling: in a large bowl, mix the pumpkin purée, brown sugar, eggs, milk, cinnamon, nutmeg and ginger. Whisk until smooth.

  • Stir the chopped chocolate into the mixture.

  • Pour the pumpkin mixture over the baked base and smooth the surface with a spatula.

  • Bake for 45–50 minutes, until the center is firm and a toothpick inserted comes out clean.

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