Chocolate Bourbon Pecan Pumpkin Pie (Dairy-Free)

• Shanna Koenigsdorf Ward

Happy Thanksgiving to each and every reader! May you have a holiday filled with all of the things that make you happy – and be surrounded by love and warmth. Most of all, I wish you a great holiday nosh – and an even better cranberry and turkey sandwich on Friday!

I am reflecting on the many things in my life that I am thankful for. My family, my friends, good health – and each of you! The many people who follow this blog – and encourage and support it – mean the world. I appreciate all of the enthusiasm and kindness shown to us at Casa Curls and Carrots. Thank you.

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Of course, it’s not a proper day in my house if we are not covered in chocolate. We are excitedly preparing for Thanksgiving – Hanukkah (Thanksgivikkah!) tomorrow night. Our friends will be joining us for an evening of fun and food.

I am preparing two desserts: a delectable apple cake adapted from John at The Bartolini Kitchens (we have already eaten half – and Thanksgiving is not until tomorrow. This cake is that delicious and tasty!) and a special pie creation.

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The great pie debate: which type(s) to make for Thanksgiving. Pumpkin? Pecan? Apple? So, the apple dessert covered in the form of cake. Quite a few of the attendees are lovers of pecan pie. Still, the kids adore chocolate. Ima is pumpkin nut! Two guests have cow’s milk allergies. You can’t go wrong with booze…

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I introduce to you a great Thanksgiving dessert compromise. The surprisingly healthful (given it’s name!) dairy-free chocolate bourbon pecan pumpkin pie in a scrumptious graham cracker crust. It is rich, creamy and positively dreamy, yet light – the perfect finish to your family’s fabulous Thanksgiving feast.

Thank you to Kellie at Food to Glow for inspiring this recipe. She posted a fabulous chocolate-walnut pumpkin pie that “got the wheels turning” in my noggin. Her blog is pretty fantastic – do go and check it out.

Let’s bet baking!

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Press your favorite, dairy-free graham cracker crust into a greased pie pan.

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Sprinkle the bottom with deep, dark, rich chocolate chips.

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Completely ignore the amount of chocolate in this recipe – add even more chocolate chips with a liberal and heavy hand.

It’s Thanksgiving, after all.

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Mix the pumpkin pie base in a bowl – including the bourbon. You can’t go wrong when combining bourbon with chocolate – or anything, really.

Pour the pumpkin pie base carefully into the crust.

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Decorate the top of the pie with pecans and additional, delicious chocolate.

Then, bake way – it will be ready in about 45 minutes!

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Happy Thanksgivikkah. Have a wonderful holiday!

Warmly,

Ima, Abba, Snu Magoo and Littlest Guy

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Chocolate Bourbon Pecan Pumpkin Pie (Dairy-Free)

Ingredients:

Your favorite graham cracker crust recipe* or a prepared, organic crust

1, 15 ounce can organic pumpkin purée or 1 7/8 cup puréed, roasted pumpkin

1 tsp. pure vanilla extract

1 Tbsp. good bourbon

2 large eggs, room temperature, lightly beaten

1/3 cup pure, grade A maple syrup

1/3 cup light brown sugar

1/2 cup unsweetened almond, coconut or soy milk

1 tsp each: cinnamon and nutmeg

1/2 tsp each: ginger and cloves or allspice

pinch of salt

1/2 cup pecans, not roasted and unshelled

3/4 cup dark chocolate chips, divided

*use Earth balance butter sticks in place of regular butter for a dairy-free crust

Preparation:

  • Preheat oven to 350•F (or 177•C)
  • Liberally spray a glass pie pan with cooking spray.
  • Wet your fingers slightly, then press your favorite graham cracker crust recipe onto the bottom and up the sides the prepared pan (or use a prepared, organic crust).
  • Sprinkle 1/2 cup of the dark chocolate chips evenly over the base of the crust.
  • In a large bowl, mix the remaining ingredients – through the salt, excluding the chocolate and pecans – until well-combined. This forms the pumpkin pie base.
  • Carefully pour the pumpkin pie base into the crust and over the dark chocolate chips.
  • Decorate the top of the pie with the remaining 1/4 cup of dark chocolate chips and the 1/2 cup of pecans.
  • Bake for 45 minutes, or until the pie is set and firm to the touch.
  • Enjoy!

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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.

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56 thoughts on “Chocolate Bourbon Pecan Pumpkin Pie (Dairy-Free)”

  3. may I just say “Brilliant!” on combining your favorite pies into one? Love the photos you took–especially the first. One giant pie landscape 😀

    I remember John’s cake being posted and definitely thought “yum.” I wish you a blessed holiday, Shanna, and just a heads-up that I might be mentioning you in tonight’s food for fun 😉

    Thanks for all the yum you offer the blogosphere. ‘Tis a more delicious place because of you and your casa of carrots and curls.

    Reply

    1. Liz,

      Thank you so much for such amazing words! You are so warm, supportive and encouraging. 🙂 I will certainly check out your blog tonight (I can’t seem to stay away for long! Love it!).

      You know, I totally thought of you when I was pouring bourbon into the base – and am looking forward to making some bourbon Brussels sprouts tomorrow that a little bird clued me into…

      Happy Thanksgiving to you and your family. My very best wishes for a wonderful holiday.

      Warmly,
      Shanna

      Reply

  7. Thank you so much, Shanna, for the shout-out. I’m thrilled that you not only prepared the cake but that it was such a hit. I’m honored that you would include it for a holiday celebration. I must admit, though, that your Chocolate Bourbon Pecan Pumpkin Pie is one beautiful pie! I might skip my own cake for a slice of that. Of course, I could eat less turkey so that I’ve room for both but we know that ain’t gonna happen.
    Once again, though, Snu Magoo stole the show. That final pic of her was too cute for words. 🙂
    Wishing you and your lovely family a very Happy Thanksgivikkah!

    Reply

    1. Dear John,
      Thank you so much for the warm wishes for the holidays, the compliments on the pie – and the kind words about Snu Magoo! I am very happy that you stopped by. I hope that you had a wonderful Thanksgiving.
      Warmly,
      Shanna

      Reply

  9. i love pumpkin, pecan and chocolate!Here in Italy we’ve other tipe of walnuts, pecan is another thing not so simple to find 😦
    Happy Thankgiving Shanna! You do a great job cooking for sure! Cris

    Reply

    1. Hi, Cris –
      I think that walnuts would be DELICIOUS in this recipe as well! 🙂 I have heard from another blogger that they are also very rare in her country (Spain) but they can be found in France pretty readily. I hope that you have a great day.
      Thanksgiving was GREAT – I am in a food coma now. I cooked for two days! 🙂
      Warmly,
      Shanna

      Reply

      1. yes, i’ll try with walnuts, i think, i love them..I’m sure that you’re Thankgiving was spectacular.You sure prepared great dishes!Have a great Saturday..(here first snow today! Yuppy!

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  12. Happy Hanukkah and Happy Thanksgiving! This pie looks great, even if I am not a fan of pecans. Somehow I think I could overlook the nuts to get to the pumpkin and dark chocolate! Plain pumpkin pie just doesn’t do it for me, especially since we usually have so many other desserts from which to choose. This year Thanksgiving was a little different though and smaller so less selection. I didn’t even have anything pumpkin, and I love pumpkin!

    Reply

    1. Hi, Gretchen,
      Thank you for your kind words – and Happy Thanksgivikkah to your family, as well. 🙂 I think this pie would be just fine without the nuts. You could even do half nuts, half plain (like a pizza!) since the pecans are only on top. Or, you could use any nut that you enjoy. Take care – and get yourself some pumpkin ASAP. YUM.
      Warmly,
      Shanna

      Reply

      1. I would definitely do it with hazelnuts! No pumpkin pie for me this Thanksgiving. My MIL made two sugar free pumpkin pies, I can’t stand the artificial taste. I’ll certainly be making other pumpkin goodies all winter, frankly all year!

  13. Happy Thanksgiving!! This pie looks delicious! We have similar tastes–I made bourbon pecan pies for today. Did not think about adding chocolate, although it’s a fabulous idea and I am not surprised at all to find it in yours 😉 I like how you neatly decorated the pie with pecans and chocolate chips–beautiful!

    Reply

    1. Hi, Ada. Thank you so much for the warm comments! I can’t believe the we both have bourbon and pecan on the brain. Great minds think alike, I suppose. I am sure that your pies are gorgeous! I hope that you had a great Thanksgiving. Warmly – Shanna

      Reply

  14. Happy Thanksgiving. I think you had the best one of them all with all these lovely goodies you’ve been making. The pie sounds rich and delicious. I love the addition of chocolate and nuts. I love ALL NUTS. I think my mum snacked on nuts for nine months otherwise how can I explain this great affinity between me and nuts? Thanks Shanna for sharing not just the recipes but your friendship too. You are a truly wonderful lady. Have a lovely weekend. I hope it’s a long one? Best wishes!

    Reply

    1. Hi, Liz,

      Thank you so much for stopping by! Please let me know if you try this pie. We really enjoyed last night – I had two pieces (and a big slice of apple cake!) for dessert. I also love nuts. I have been on a pistachio kick lately – and could eat cashews by the bag. 🙂 You know, you could certainly add some roasted, chopped pecans (or walnuts) to the batter, as well.

      I do appreciate your kind and generous words. I am touched. I feel so very fortunate to have connected with amazing people (like you, Liz!) through blogging. 🙂 It is so enriching to be supported – and inspired – by intelligent, warm souls.

      Long weekend – sadly, no. The hospital never sleeps. Abba is on ENT and trauma call this weekend. He will be busy. I plan to hit up my favorite thrift store. Enjoy your weekend – hopefully it will be slightly restful – and certainly fun.

      Best wishes,
      Shanna

      Reply

      2. Hi, Liz… Thank you for your enthusiasm. 🙂 If you give it a whirl, do let me know how it turns out. You could also make mini hand pies… the kids seem to like these and they are portable. Take good care! Warmly, Shanna

  17. Looks like it was a delicious pie! Nice presentation as well – the combination of the pecans and chocolate look SO good on top!

    Hope you and your family had a fabulous Thanksgiving 🙂
    Melissa

    Reply

    1. Hi, Melissa,

      Thank you so much for the warm and enthusiastic comments! I hope that you try this pie the next time you need a dairy-free dessert!

      I wanted to take a nice shot of a piece of the pie with a nice backdrop, but I also didn’t want to ruin my Thanksgiving day presentation of the dessert. Hehe.

      I hope that you and yours had a very festive and happy holiday!

      Warmly,
      Shanna

      Reply
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    1. Thank you so much for your supportive words. It is really a tasty – and addictive pie. A very comforting bite that satisfies the entire palate. Do tell me, what is your name? I have not seen it on any of your wonderful blog posts. Take good care. Warmly, Shanna

      Reply

      1. Oh boy… addictive? I better watch out. As for my name, I am actually trying to stay anonymous for the site because I make really lame jokes sometimes. :p

    1. Hi, Lidia – I won’t lie, it was pretty yummy. I enjoyed the crunch of the nuts, the depth from the bourbon and dark chocolate – and the creamy pumpkin. Of course, maple syrup and a graham cracker crust – it is hard to argue with that. Dairy free- that was the challenge. It worked Thanks for your kind words and your visit! Warmly, Shanna

      Reply

  22. Thank you for sharing a dairy free dessert. It’s not that often that I come across one that sounds and looks so delicious. I like almond milk, dark chocolate, all those wonderful spices and a bit of bourbon! Yes!

    Reply

    1. Hello, Kiyo!
      I am so glad that you like this recipe and the flavor combinations! It is quite hard to find tried-and-true recipes dairy-free desserts – you are right. I enjoy all of the great, lactose-free recipes on your blog! Like you, I can definitely appreciate a lactose-free treat. Thank you for your visit – and your enthusiastic, warm note. Take good care.
      Best wishes,
      Shanna

      Reply

  23. I like how you measure chocolate! The basic units of measure are “not enough,” “almost enough,” “getting close,” and “Holy cow, that’s a lot of chocolate.” Your pie looks lovely.

    Reply

    1. Thank you, Celeste! I am sure that you could substitute something for the eggs in the pie – as well as a vegan butter or shortening for the crust – and easily make the recipe vegan. I am glad you stopped by. Have a great day! Warmly, Shanna

      Reply

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