Well isn’t this just the cutest chocolate pumpkin pie you ever did see? A little Halloween vibes to start off for September!

It’s also Gluten Free, so that’s pretty cool too!

I was inspired by Keviniscooking’s recipe but switched it up a bit for my celiac homies.

Ingredients:

• Annie’s GF graham bunnies crushed (about 1 1/2 cups)
• 1/2 cup melted butter
• 8oz cream cheese, softened
• 1 cup sugar
• 3 eggs
• 15 oz can pumpkin purée
• 1/2 tsp vanilla
• 1/4 tsp each pumpkin pie spice and cinnamon
• 1 cup chocolate chips + 1/2 cup heavy cream for ganache
• 1/3 cup orange melting chocolate + 2 tbsp heavy cream for orange spiderweb decor (optional)

Directions:

1. Preheat oven to 350°F
2. Mix melted butter and bunny crumbs and press into a pie tin, then throw into the oven for about 5 mins
3. While your crust is getting crusty, beat together the cream cheese and sugar, then add the eggs and beat that too
4. Stir in the pumpkin, vanilla and spices
5. Pour into pie shell and bake for about 50 minutes, or until set in the middle
6. Cool for about an hour on a cooling rack
7. Microwave the ganache ingredients for 30-60 seconds and then let sit for a few minutes to finish melting the chocolates and then stir and watch as it becomes a glorious ganache
8. Pour chocolate on top of pie and then pipe the orange in circles staring in the middle and working your way out
9. Drag a toothpick or skewer from the middle out to make spiderweb design (see video for more visuals)
10. Let chocolate set and then cut and enjoy!

Store in the fridge