Pumpkin Pie is so much easier when you eat eggs. Seriously though, without them it can be challenging to master – which I never knew until I changed to a vegan diet.
Usually it requires corn starch… which isn’t really our thing. Or tofu… which I just can’t seem to bring myself to put in dessert recipes, I’m sure it’s fine but it’s one of my quirks.
So I’m left with arrowroot, which is also freaky because if you use too much it’s like goop or gack (I later decided after a failed attempt). I decided I’d just skip the traditional version and make a pumpkin pudding and dark chocolate gauche and pour them into a gluten free pie crust and call it good!
And boy is it good.
This recipe is super rich… a very small slice will do.
Before we get onto the recipe, this is just one of many in our Fall Recipe Bundle. If you haven’t already, download it free here!
PUMPKIN CHOCOLATE PIE
- 1 pre-baked pie crust or pie crust made from raw ingredients
- 1 cup pumpkin puree
- 2 Tbsp. full fat coconut milk
- ½ tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1 tsp. vanilla
- 3 soft dates, pitted
- 2 Tbsp. coconut oil
- ½ cup cacao powder
- ⅓ cup maple syrup
- 2 Tbsp. coconut milk
- ¼ oil
- 1 dash sea salt
- After pie crust is baked, add all pumpkin ingredients to a blender and blend until smooth. Add to pie crust and place pie in the freezer for 5 minutes.
- While pumpkin layer firms up in the freezer make chocolate layer by placing all ingredients in the rinsed blender and blending until smooth.
- Pour chocolate layer over pumpkin layer and gently spread out. Place pie in the freezer for at least 1 hour. When ready to serve remove from freezer for at least 10 minutes. Cut and enjoy alone or with whip cream.