chocolate-pumpkin-pie

 

Have you ever ended up with too much of a good thing? 

I did. Somehow I ended up with a gazillion cans of organic pumpkin in my cupboard. 

Well, actually, I do know how it happened, and I just didn’t use them up. 

My dogs love pumpkin, so one year I bought a bunch of cans because they use seasonal at Trader Joes. Except now they carry them year around, and I always forget that I have it on hand.

So yes, my dogs love it but they rarely get to indulge. Sad…I know! 🙁 

My daughter is the one who looks for ways to use it up. She’s made many, many pumpkin pancakes, pumpkin breads, pumpkin smoothies. She’s always looking for new recipes.

Yet, she’s never made a pumpkin pie. 

Yum…pumpkin pie. 

Last year, I stumbled across a super easy recipe, and it’s been calling my name since. 

Chocolate Pumpkin Pie.

OMG, chocolate and pumpkin together! It’s from the talented vegan chef Dreena Burton, so I knew it was going to be good. 

The only problem was it called for pre-made pumpkin pie mix and none was to be found at the store. Fortunately, I did find a can in my cabinet (mixed in with the many other cans of pumpkin) and was able to make the pie. Whew! 

But what about next time?

It was such a pain to find the pre-made mix and my preference is to have the least refined sugar as possible (there’s some in the pre-made mix not to mention the chocolate chips). I quickly decided to modify the recipe, and the end result was just as delicious and just as easy. 

This pie is super chocolaty with a pop of pumpkin. So creamy and good. 

This pie cooks well without a crust, or you can choose to use your crust of choice. It’s delicious either way! As you can see, I made mine without a crust. 😉

I hope you enjoy it as much as my family and I did! 

 

 

Chocolate Pumpkin Pie
Prep time: 10 minutes

Baking time: 50 minutes
Total time: 60 minutes

 

INGREDIENTS

  • 1-15 oz can organic pumpkin
  • 1-1/4 cups non-dairy chocolate chips
  • 1/4 cup unrefined sugar (I use coconut sugar)
  • 2 tsp arrowroot powder
  • 1-1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • pinch of ground cloves
  • 1/8 tsp salt, rounded
  • 1 tsp vanilla 
  • 1 pie crust of choice
  • 2 tbsp non-dairy chocolate chips (for garnish)

 

DIRECTIONS

  • Preheat oven to 425˚. 
  • Fit a glass bowl over a small saucepan filled with a couple of inches of water. Add 1-1/4 cups of chocolate chips to the bowl and melt over medium to low heat. Simmer until melted, stirring occasionally.
  • While the chocolate is melting, add the pumpkin, sugar, arrowroot powder, spices, salt and vanilla to a high speed blender or a food processor. Puree until smooth, scraping down the sides as needed. 
  • Once the chocolate is melted, add it to the pumpkin mixture and blend well (again, scraping down the sides as needed).
  • Pour the mixture into the pie crust (or an oiled pie pan if not using a crust), using a spatula to scrape it all out. Distribute it evenly in the crust. 
  • Sprinkle on the 2 tbsp of chocolate chips. 
  • Bake for 15 minutes, then reduce the heat to 350˚ and bake for another 35 minutes or until the soft and set. It will continue to firm as it cools. 
  • Remove from oven and let it cool completely before serving.

 

TIPS

While it’s not necessary to refrigerate prior to serving, it’s so much more delicious if you have time to refrigerate for a couple of hours or more, until completely set. I’ve eaten it both ways, and both are equally delicious.

You can use the pie crust of your choice or no pie crust at all (the filling is the most yummy part anyway!). If you choose not to use a pie crust, be sure to oil the pie pan prior to adding the filling. The cooking times are the same. 

The original recipe called for pre-made organic pie mix, but I found that difficult to find. If you prefer, you can substitute canned pie mix for the pumpkin and omit the spices and adjust the sugar from 1/3 cup to 2 tbsp. 

If you’d rather use pumpkin pie spice, you can substitute 2 tsps of pumpkin pie spice for the cinnamon, nutmeg, and allspice.

 

Did you give this recipe a try? If so, I’d love to hear how it turned out in the comments below!

oxo,

Lisa_Elegant Bloom

 

 

 

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