A flavorful Gluten-Free crust and subtle undertones of coconut update this traditional Fall favorite and allow everyone to enjoy a slice of pie.
Pumpkins are more than simply emblematic Fall symbols, these gorgeous orange squash offer a wealth of health benefits and are a valuable source of essential vitamins and minerals, including beta-carotene, vitamin C, and potassium.
Beta-carotene has been shown to reduce the risk of cancer and a recent USDA study found that diets high in pumpkin supply necessary dietary fiber and help to curb our appetite.
Pumpkin Chocolate Pie (Gluten-Free, Dairy Free)
Ingredients: Crust 1/2 cup All-Purpose Gluten Free Flour
1/2 cup Sucanat (granulated cane juice)
1 1/2 teaspoons Cinnamon
1 teaspoon Ground Ginger
1/4 teaspoon Nutmeg
5 tablespoons Vegan Butter (or Butter)
1 cup Unsweetened CoconutFlakes
1 cup Chopped Pecans
Chocolate Layer 2 ounces Unsweetened Chocolate
6 ounces Non-Dairy Cream Cheese, at room temperature (or Cream Cheese)
1½ tablespoons Arrowroot
¾ cup Maple Syrup
2 eggs, beaten (substitute is possible, reduce coconut milk slightly as needed)
2 cups Canned Pumpkin or Cooked Pumpkin Puree
¾ cup Sucanat (granulated cane juice)
1 teaspoon Cinnamon
½ teaspoon Ground Ginger
½ teaspoon Ground Cloves
1 teaspoon Sea Salt
1 cup Coconut Milk
- Preheat the oven to 350 degrees F.
- Line the bottom of a 9-inch Spring-form pan with a piece of parchment paper.
- Place all of the dry ingredients into a food processor.
- Pulse until the mixture resembles coarse sand.
- Add the vegan butter and pulse until the crumbs are moist.
- Pour the crumbs into the cake pan and spread them evenly.
- Gently using your fingers, press the crumbs across the bottom and a little more than half-way up the sides.
- Bake at the bottom of the oven for about 5 minutes.
- Remove the pan and set aside.
- Increase oven temperature to 425 degrees F.
- In a double boiler, melt the chocolate on medium heat.
- Remove from heat and let cool.
- In a food processor or stand mixer, blend the cream cheese at medium speed until fluffy.
- Add the arrowroot and blend until smooth.
- When chocolate is just barely warm, blend into mixture at medium speed until smooth and thick.
- While the mixer runs, slowly add the syrup in a steady stream until blended thoroughly.
- Pour the mixture into the cooled crust and smooth to cover the bottom.
- Set aside.
- In a large bowl, combine the eggs, pumpkin, Sucanat, spices and salt. Add the coconut milk and mix at low speed until creamy, custard-like texture..
- Gently pour the mixture over the chocolate layer. The pan will be very full.
- Bake on the bottom rack for 15 minutes at 425°.
- Reduce heat to 350° and bake for 40–45 minutes more until center of pie looks firm.
- Allow to cool on a wire rack.
- Serve alone or topped with my Maple Coconut Whipped Cream recipe. Shown in photo with my Fall Nut and Seed Praline.