1/2 tsp liquid stevia (equivalent to 1/2 cup sugar)
1/2 cup Lily’s Sweets dark chocolate baking chips
Orange Whipped Cream
1/4 cup cold Zevia Orange Soda
1 cup heavy whipping cream
a pinch of ground cinnamon
3-4 drops liquid stevia (optional)
Preheat oven to 350°F. Line a baking sheet with parchment paper and grease your tart pans.
Combine the pie crust ingredients in a food processor until dough starts to form.
Split the dough up between in the tart pans and press it down with your palm and use a drinking glass to push it up the sides. Poke holes in the bottom with a fork before baking.
Place the pie pans on a baking sheet and bake for 8-10 minutes until the pie crust gets darker.
Let the pie crusts to cool on the baking sheet for 5 minutes, before transferring to a baking rack to cool completely.
Whisk together the pie filling ingredients in a medium mixing bowl. Cover and refrigerate for a few hours or overnight to let flavors combine even more.
Pour the mixture into each tin near the top and place on a parchment lined baking sheet. Bake for 15 minutes at 425°F. Turn the oven down to 350°F and bake for another 10-15 minutes.
Let the pies set on a cooling rack for about 2 hours.
To make the decorations, melt the baking chips over a double broiler, then let cool to room temperature. Pour mixture into a piping bag (you can also use a zip top bag with a corner cut). Make the pumpkin faces, stems, and other decorations onto wax paper with the melted chocolate. It’s easier to draw designs on computer paper first, then trace over them.
Wait until the pies and chocolate are set to decorate. Melt the leftover chocolate. Slightly draw curved lines on the pies with a toothpick and pipe curved lines onto each pie.
To make the whipped cream, whip together the Zevia Orange soda and heavy cream in a chilled mixing bowl. Beat on high until soft peaks form. Add a spoonful to the jack-o-lantern pies, sprinkle with cinnamon, and enjoy!