Easy No-Bake Chocolate Pumpkin Pie
1 ready made graham cracker pie crust (plain or chocolate)
1 can (15 ounce) pumpkin puree
1 teaspoon pure vanilla extract
2-1/2 teaspoons cocoa powder (unsweetened)
1 cup chocolate chips (dark works best, but you can also use semi-sweet)
1/4 teaspoon sea salt
3 tablespoons raw honey (do NOT use commercial honey – which is not really honey)
*Optional extra chocolate chips – to melt and drizzle on top of pie
SLOWLY melt the chocolate chips in a saucepan over low heat. Stir frequently and do not attempt to melt at higher temperature, otherwise the chocolate will burn and harden.
Once the chocolate is melted, pour into a blender along with all the remaining ingredients (except the crust, of course) and puree until smooth. Immediately pour the pumpkin pie filling into your crust and place in the fridge for a minimum of 4-5 hours. The longer you allow the pie to set in the fridge, the firmer it will be. I personally suggest making it the night before, or first thing in the morning before you are wanting to serve it. Serve with an optional garnish of melted, drizzled chocolate, fresh whipped cream or finely crushed nuts.