Chocolate Pumpkin Pie
This pie is rich and decadent, so a little slice will do. Serve portions with Celestial Cream (p.29), Macadamia Maple Butter Cream (p.201), or vanilla non-dairy ice cream.
Chocolate Pumpkin Pie (from ED&BV)
MAKES 6–8 SERVINGS.
FILLING:
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared chocolate cookie-crust pie crust (see note)
2 tbsp non-dairy chocolate chips, optional (for garnish)
Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips.
Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before
slicing, refrigerating if desired.
Note: You can also use a graham cracker crust if you prefer, or a traditional
pastry pie crust.
WHEAT-FREE OPTION: Use a spelt pastry crust.
MAKES 6–8 SERVINGS.
FILLING:
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared chocolate cookie-crust pie crust (see note)
2 tbsp non-dairy chocolate chips, optional (for garnish)
Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling. Sprinkle on 2 tbsp chocolate chips.
Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely beforeslicing, refrigerating if desired.
Note: You can also use a graham cracker crust if you prefer, or a traditional
pastry pie crust.
WHEAT-FREE OPTION: Use a spelt pastry crust.
Labels: chocolate pie, Chocolate Pumpkin Pie, Pumpkin, Thanksgiving
posted by Dreena @ 6:15 AM
8 comments
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8 Comments:
Wow Dreena, that looks heavenly!
Thank you so much for this recipe! I made it for Thanksgiving dessert and it was a huge hit. I made an oat/carob/maple crust and served it with cashew/maple "whipped cream". Totally delicious, thnanks again!!
http://farm3.static.flickr.com/2332/1584048864_987601bcf8.jpg
ummmm.....chocolate! Don't think I have every seen a recipe mixing pumpkin and chocolate - nice cooking creativity. If you and your readers love chocolate you'll be intrigued by the creative college student baker at http://thestudentstomach.blogspot.com she has some really appetizing chocolate recipes and photos including her yummy Brown-ka-roons! Check it out! By the way...."Chocolateshow" is coming to New York City on November 10-13. You may know that it is modeled after the famous Salon du Chocolat in Paris!
Hi Dreena, do you have a recipe for the cookie crust? I don't think I can make a cookie crust with anything besides oreos cause I live in Singapore...lookin great though!
Hi mustardseed, sorry I'm just now seeing your comment. Absolutely, you can make your own. Either use chocolate cookie wafers, or separate your oreos and remove the icing - reserve for something else, like adding to ice cream! Anyhow, crumble the cookies using a food processor, then combine about 1 3/4 - 2 cups of the crumbs with about 1/4 tsp sea salt, and about 3-4 tbsp brown rice syrup and roughly 2-3 tbsp canola oil... enough of the syrup/oil to moisten and get the mixture to 'hold' together some when pressed. Also, another pie crust can be substituted - a traditional pastry crust if you like - will still be yummy. Hope this works for you!
Thank you! I'm seriously tempted to make this for a christmas event tomorrow, which includes lots of meat and log cake. And I have two vegetarian friends. We're planning on skipping the meat and just feasting on dessert. Pie tops our list! Pumpkin is the ideal ingredient, followed by chocolate!
That makes this pie THE essential dessert. I'm really really nervous on the results cause I have to survive on my multi purpose microwave oven while waiting for my dad to get me a good proper oven.
I have to make that celestial cream! I don't have blueberries to top it though, so maybe I'll sprinkle shaved chocolate.
One problem would be stopping myself from grabbing a slice before the party.
My husband and I made this for our family christmas party, and everyone LOVED it. You'd never guess in a million years that the filling is pumpkin-based.
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