Wednesday, September 27, 2017

Chocolate Pumpkin Pie

I made this pie a few weeks back, and it was eaten so quickly I wasn't able to capture a whole pie photo ;) but I did save a few slices to grab a picture so that I could post the recipe for you. This pie is a great way to usher in the pumpkin-spice-and-everything-nice-fall-season. And it's also a great crowd-pleaser as it being CHOCOLATE! 
Another reason I love this pie is because it is so easy to make and share.  As if you need another reason for pumpkin and chocolate pie combo, but truly it is a easy and fabulous pie to enjoy the fall flavors. I topped my pie with So Delicious Coco Whip, but you could top it with whatever whipping cream or ice cream you enjoy. 
I love how light and airy each bite is, but also so rich with texture and flavor. It almost tastes like a chocolate cheesecake because of the pumpkin, and I bet you could even pass it as such for the dairy-free friends. It isn't too sweet and isn't too bitter either. Such a great flavor combo to enjoy just a few bites ;) after a celebratory dinner or meal with your loved ones. I hope you give it a try and ENJOY...Happy Fall!!!!
Chocolate Pumpkin Pie Recipe
{gluten, dairy, egg, soy, nut, and seed-free}

1/2 cup gluten-free oats
1 cup of shredded unsweetened coconut
1 cup of gluten-free oat flour ground 
(1 cup of oats in ground in high power blender to make 1 cup of flour)
2 TB of maple syrup
dash of sea salt
1 TB of organic extra virgin coconut oil
1 TB of organic Spectrum Palm Oil Shortening

In a mixing bowl, mix the oats, coconut, salt and flour all together well and then add the syrup and coconut oil and shortening and mix with a fork. You should get a sticking pie crust batter that you will use your hands to press into a 9 inch glass pie pan. You will have to pressed firmly up to the tops of the pan and press firmly along the bottom. It doesn't have to be perfect looking, but do try and make the crust spread evenly over the pan. Then bake the crust in a preheated 350 degree oven for 16-18 minutes until golden brown. You may need to press a fork up to the sides again after you pull from the oven while it is still hot if the crust slide down a touch while baking. Then, let the crust cool on the counter until it is cold.

Chocolate Pumpkin Filling:
1 cup of dairy-free chocolate chips (I use Enjoy Life brand)
1 can of full-fat coconut milk, just the cream, save/discard the water
1 cup of pumpkin puree (fresh or canned)
2/3 cup of date puree (1/2 cup of boiling water poured over 1/2 cup pitted dates and blended)
1/3 cup of softened organic coconut oil
2 TB of cacao powder
1/4 cup of maple syrup
1/4 cup of coconut palm sugar
1-2 ts. of pumpkin pie spice blend (cinnamon, nutmeg, ginger, cloves)
1/2 ts. of sea salt
2 TB of tapioca flour
juice from 1/2 of lemon (1 TB)

In a medium saucepan, pour in the above ingredients and use a whisk to soften and melt all the ingredients together well.  I like to add 2 ts of spice to the pie, but you may not want it to be too strong to just use a little bit then and start with 1 ts. You can taste the mixture as you go to see if you want a little bit more spice or not. Do not let it boil or get too hot, just let it get warm and whisk together. Pull off the heat and let it sit for a few minutes and then pour it into the cooled pie crust and let it sit for a few minutes and then you can transfer the pie into a safe and flat spot in the fridge and let it sit overnight or for 6-8 hours for it to stiffen well. 

Serve with Coconut Whipped Topping and ENJOY!!!

Much love and light to you as we journey into this new autumn season!

No comments:

Post a Comment