Chocolate Pumpkin Pie
Vegan, Oil-free, Gluten-free
Prep: 10 min, Bake: 14 min, Assembly: 1 min, Chill: 1 hour, Total: 1 hour 25 minutes, Yields: 8-12 slices
Ingredients:
- One 9-inch pie shell, vegan, gluten-free, store-bought, defrosted
- One 15-oz can pumpkin purée (or 1 ½ cups homemade)
- ½ cup dates, pitted
- ½ cup unsweetened plant-milk
- 1 tsp vanilla extract
- ¼ cup cocoa powder
- pinch of salt (optional)
- ¼ cup unsweetened plant-milk
- ½ cup semisweet vegan chocolate chips
- cacao nibs, crushed nuts, chocolate curls for decoration (optional)
Instructions:
- Preheat the oven and bake the thawed, store-bought pie shell according to instructions.
- While the pie crust is in the oven, process the pumpkin purée, dates, ½ cup plant-milk, vanilla extract, cocoa powder and salt in a blender until completely smooth. Set aside.
- Pour ¼ plant-milk into a pyrex measuring cup and microwave on high for 25 seconds.
- Add the chocolate chips to the milk and whisk until smooth. Microwave for another 5 seconds, if needed.
- Add the melted chocolate to the blender and continue blending on high until completely blended and creamy.
- When the pie crust is baked, take it out of the oven, pour the mixture into it and smooth out the surface.
- Decorate the top with cacao nibs, crushed nuts or chocolate curls, if you wish.
- Place the pie in the refrigerator and chill for at least an hour or until firm to the touch.
Oct 2nd 2023
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