Pumpkin Chocolate Pie

Enjoy this gluten-free, dairy-free twist on a holiday favorite.

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.

Serves 6–8

Happy Thanksgiving!

 

 

 

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

Pumpkin Layer

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

Instructions:

  1. Preheat the oven to 350 degrees F.
  2. Line the bottom of a 9-inch Spring-form pan with a piece of parchment paper.

Crust:

  1. Place all of the dry ingredients into a food processor.
  2. Pulse until the mixture resembles coarse sand.
  3. Add the vegan butter and pulse until the crumbs are moist.
  4. Pour the crumbs into the cake pan and spread them evenly.
  5. Gently using your fingers, press the crumbs across the bottom and a little more than half-way up the sides.
  6. Bake at the bottom of the oven for about 5 minutes.
  7. Remove the pan and set aside.
  8. Increase oven temperature to 425 degrees F.

Chocolate Layer:

  1. In a double boiler, melt the chocolate on medium heat.
  2. Remove from heat and let cool.
  3. In a food processor or stand mixer, blend the cream cheese at medium speed until fluffy.
  4. Add the arrowroot and blend until smooth.
  5. When chocolate is just barely warm, blend into mixture at medium speed until smooth and thick.
  6. While the mixer runs, slowly add the syrup in a steady stream until blended thoroughly.
  7. Pour the mixture into the cooled crust and smooth to cover the bottom.
  8. Set aside.

Pumpkin Layer:

  1. 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..
  2. Gently pour the mixture over the chocolate layer. The pan will be very full.
  3. Bake on the bottom rack for 15 minutes at 425°.
  4. Reduce heat to 350° and bake for 40–45 minutes more until center of pie looks firm.
  5. Allow to cool on a wire rack.
  6. Serve alone or topped with my Maple Coconut Whipped Cream recipe. Shown in photo with my Fall Nut and Seed Praline.
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