Take your taste buds south of the border with this Mexican Chocolate Pumpkin Pie

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RICHMOND, Va - Culinary Expert Gabrielle Tenney, Owner of Savvy & Well, shared her tasty recipe for Mexican Chocolate Pumpkin Pie. High School Juniors and Seniors can submit a recipe to enter the Church Hill Cook Off Event for chance to win cash, cooking classes, and other great prizes. For more information visit online at www.facebook.com/churchhillfoodheritage.


  • 1 1/2 cups almonds
  • 1¼ cup flour (or can be made gluten free with all almond flour)
  • ½ cup almond flour
  • ¾ cup sugar
  • zest of 1 lemon
  • 1½ teaspoon cinnamon
  • ½ teaspoon clove
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • 5 tablespoons cold butter, cubed (To make vegan: 6 tablespoons butter olive oil or coconut oil)
  • 1 tablespoon chia soaked in ¼ cup water
  • 1½ teaspoon vanilla extract
  • Instructions:
  • Roast almonds in the oven until golden brown, about 10-15 minutes.
  • Grind the nuts in a food processor or blender with half of the flour then add the rest and all other ingredients. Knead until it all comes together into a ball.
  • Chill two balls of dough in refrigerator until firm one larger than the other
  • The larger one should be pressed into your buttered pan and then spread a layer of jam and refrigerate.
  • Roll out the smaller ball of dough between two sheets of plastic wrap and then cut into strips, refrigerate or freeze a few minutes before transferring the strips to create a lattice on the tart.
  • Press leftover scraps along the edge of the tart and press to create a seal.
  • Bake in a 350 F oven for 25-30 minutes or until golden brown.
  • Filling
  • 2 cups pumpkin, fresh roasted or can

1 bar Mexican chocolate Abuelita or Ibarra (find it in Kroger international section)

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla extract

1 tablespoon ground chia seeds soaked in 1/4 cup water (optional)


  1. If using fresh pumpkin, cut into quarters, place on a pan and cover with foil.  Roast in a 350 F oven for 25-35 minutes or until soft. When cool enough to handle scoop the pulp and place into a bowl.
  2. Place the pumpkin pulp in the blender and blend with all other ingredients until smooth. Pour into your crust and bake for 20-25 minutes at 350 F or until the edges of the pie are browning and the filling has set.
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