It is pumpkin season and I just gotta use them in many recipes. This Chocolate Pumpkin Pie is a delicious vegan dessert option for during the upcoming holidays.
The pie is gluten free and it is sweetened with dates and maple syrup. I love this warm caramel like color it turned out to be! You can find the complete recipe below this post.
The crust is baked, the filling of the chocolate pumpkin pie is soft and creamy and I like the crunch that comes from the crust. I used gluten free oats and almond butter and dates, pretty basic.
The filling is made of steamed kabocha pumpkin, you can also use canned if you have the option, cacao powder and some cashews to give it creaminess and to firm it up. All blended together into this delicious pudding you can eat with a spoon …
The filling is not baked, it has to set in the fridge for a couple of hours. I wanted it to be more creamy so I didn’t choose to use a thickening agent, the cashews should do the job well.
Decorating can be done with some dried mulberries the way I did it but pecans are of course crazy good on a pie like this. For more holiday baking check out my frosted vegan low fat cupcakes, my raw walnut chocolate tort with chocolate ganache, so delicious and pretty enough to make for guests too. To satisfy a sweet chocolate craving try this thick cacao pumpkin smoothie.
I hope you give this chocolate pumpkin pie a try! If you want to save the recipe you can print it or pin the picture below to your Pinterest board,
Tina x
Chocolate Pumpkin Pie [ vegan gluten free ]
Ingredients
- 2 cups rolled oats
- 1/2 cup pitted soft dates
- 1/3 cup almond butter
- pinch of sea salt
- 2 tbsp plant based milk or a little more if needed
- little oat flour or another flour if needed for pressing the dough into the form
Filling
- 1 can / 15 oz pumpkin puree, not pie filling or baked pumpkin 400 grams
- 3/4 cup cashews, soaked for a few hours, rinsed
- 1/3 cup plant based milk, I use almond or soy
- 1/3 cup raw cacao powder
- 1/2 cup soft pitted dates
- 1/3 cup maple syrup
- 2 tsp pumpkin spice
- 1/2 tsp vanilla powder or essence
- 1/4 tsp sea salt
Instructions
- Add the oats, salt and the pitted soft dates to a food processor and pulse until fine and crumbly. Add in the almond butter and plant based milk and process to until it forms a dough that holds together when pressed between the fingers. You may need one or two more tsp of milk.
- Press in a lined pie form using a little flour if needed. Bake in a preheated oven on 400F for about 15 to 20 minutes until the edges are golden. Cool completely before adding in the filling.
- In a high speed blender blend the soaked cashews and plant based milk of choice until very very smooth. If to dry you can add in a little bit of the pumpkin puree. I like to do the cashews first.
- Add in all the other ingredients and blend until very smooth and silky. Taste for sweetness, if you prefer sweeter you can add in a little more maple syrup or some monk fruit or stevia.
- Pour into the cooled pie crust, decorate with mulberries or pecans and refrigerate for at least 5 hours or overnight.
