Dark Chocolate Pumpkin Torte (GF/DF)

What makes pumpkin better? Chocolate!


Dark Chocolate Pumpkin Torte (GF/DF)

Pre-heat oven to 350 degrees.

Melt the following over gentle heat:

  • 1/2 cup dairy free chocolate chips
  • 2 TBSP. oil

Mix the following:

  • 3 large eggs and 2 egg whites or 4 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup sugar
  • 1/2 cup cocoa powder
  • 1 t. vanilla extract
  • 1 tsp. cinnamon
  • frshly grated nutmeg (however much smells right to you)
  • pinch of salt

Add the melted chocolate to your batter and continue mixing.

Add to a 9 inch spring form pan that has been greased well (wax paper on the bottom also helps). Bake at 350 degrees for 30-40 minutes, until the torte is jiggly in the middle but holds together. Allow to cool and remove from pan.

Melt 1/4 cup of dairy free chocolate chips and a smidge of oil. Drizzle across the top of the torte.

Chill torte before serving.


Note: I typically freeze my pumpkin puree in 2 cup increments, so I make two tortes and freeze one for later!

Pumpkin Hot Chocolate (dairy free)

Fall screams pumpkin, and much to my husband’s chagrin, we try to incorporate pumpkin into a lot of dishes……including, apparently, hot chocolate!

Pumpkin Hot Chocolate (dairy free)

Blend the following ingredients:

  • 3 cups almond milk
  • 1 cup pumpkin puree
  • 4 1/2 TB. maple syrup
  • 1 tsp. vanilla extract
  • a sprinkling of freshly grated nutmeg
  • 1 tsp. cinnamon
  • 3 TB. cocoa powder

Heat over gentle heat until warmed through to your liking. Garnish with miniature marshmallows as desired.