Dark Cacao Pumpkin Pie

Are you having guests over at your house? Hosting a dinner with your friends? Time to whip out this dark cacao pumpkin pie. This luscious dessert is a show stealer, guaranteed to have your guests dig in for more slices. 😄😄😄


    • 1/2 cup chopped pecans
    • 1 cup crushed graham cracker
    • 1 cup crushed gingersnaps
    • 1/2 cup butter, melted
    • 1 cup Tribal Moon Cacao  
    • 2 cups whipping cream, divided
    • 2 cups almond milk
    • 3/4 cup sugar
    • 1/3 cup all-purpose flour
    • Two large eggs
    • Four egg yolks
    • 1 cup canned pumpkin 
    • One tablespoon vanilla bean paste*
    • 1/2 cup maple syrup
    • Tribal Cacao Nibs for Garnish  ✨✨✨✨


  1. Preheat the oven to 350°F. Spread the pecans in a single layer on a shallow pan and bake for 10 minutes or until brown and fragrant, stirring halfway through. Let it cool for 15 minutes.
  2. In a medium mixing bowl, stir together crushed graham crackers, melted butter, brown sugar, and toasted pecans until blended—Press the mixture into a lightly greased 10-inch pie plate.
  3. Bake for 10 to 12 minutes at 350°F or until browned. Cool completely on a wire rack before frosting.
  4. Melt 1 cup Tribal Moon Cacao and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH for 1 minute, stirring every 30 seconds. Spoon melted chocolate mixture over the bottom of the pie crust. Sprinkle cacao nibs on top of the chocolate. Cover and chill for 1 hour or until set. 😋😋😋
  5. Combine sugar and flour in a heavy saucepan. Add eggs, yolks, and milk, and mix until smooth. Cook over medium heat, constantly stirring, for 8 to 10 minutes or until the mixture thickens. Remove from heat, then stir in pumpkin and vanilla bean paste. Transfer to a bowl; cover with plastic wrap, and chill for 30 minutes. Spoon the filling over chocolate; cover and chill for 8 to 24 hours or until firm.
  6. Beat the remaining 1 1/2 cups of cream with an electric mixer until soft peaks form. Add the syrup and continue beating until stiff peaks form or about 5 minutes. Spread the mixture over the pie. You can also pipe it over pie.
  7. Add Tribal Moon Cacao Nibs on top. Enjoy! 😀


Depending on what type of recipe you are creating, we always try and prepare cacao in the easiest possible way with the greatest amount of care. So here are a few helpful hints on how to do that.

  • If you need the cacao in more of a powder-type form for your recipe, just blitz larger chunks of Tribal Moon Cacao in a Nutri-Bullet, Thermomix, or Food Processor for 10 seconds. Then it is all ready to go without needing to chop or grate it. Easy. 😊
  • If you need to turn your cacao into more of a liquid type of consistency, simply pour boiling water into a pot with the cacao and stir over heat until it melts. NEVER LEAVE THE CACAO as it begins to get hot. If it starts to steam, that is as hot as you want to get. Try to NEVER RAISE the temperature of the cacao above 87 Degrees Celsius as it will lose some of its medicinal qualities.
  • Have fun