Last year, I was working on an event called TEDxSanDiego. As part of the team that was organizing the event, we had weekly meetings. Towards the end, right before the event,everyone was really, really tired. I was testing recipes from Hannah Kaminsky’s pie book. So every week, I brought in pie. It was the thing that kept everyone going, and they were great recipe tasters. This one was the all-time favorite.
This delectable chocolate pumpkin pie dessert was inspired by two other recipes: Dreena Burton’s soy-free pumpkin pie (which is the best vegan pumpkin pie I’ve had) and Hannah Kaminsky’s Chocolate-Chipotle Sweet Potato Pie from her Easy As Vegan Pie cookbook.
I tweaked Dreena’s recipe, adding a touch less maple syrup and playing with the spice mix a little. I simplified Hannah’s recipe by using dried chipotle powder instead of a canned chipotle in adobe sauce (I never know what to do with all those extra chipotle peppers once I open the can) and mixing the chocolate chips into the filling, instead of melting them on the crust. I had never tried flavoring my gluten-free pie crust, so instead of making Hannah’s chocolate-crumb crust, I took a gamble and switched out some gluten-free flour for cocoa powder. The result is a creamy, rich chocolate pumpkin pie with just the right amount of sweetness and heat. This makes one pie in a 9-9-1/2 inch (20-25 cm) pie pan.
vegan, gluten-free, low-sodium, reduced-sugar diets
Chocolate-chipotle pumpkin pie
- 1 cup all-purpose flour (gluten-free) sifted (140 g)
- 1/3 cup cocoa powder sifted (25 g)
- 1 tsp psyllium husk powder
- 1/3 cup grapeseed oil corn, canola, safflower, sunflower oil
- 1/4 cup almond milk organic, unsweetened
- 2 cups pumpkin purée (450 g)
- 3/4 cup cashews raw (85 g)
- 1/3 cup almond milk organic, unsweetened
- 1/2 cup maple syrup
- 1 tbsp arrowroot powder
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp nutmeg (dried)
- 1/2 tsp allspice
- 1/4 tsp cloves (dried, ground)
- 1/4 tsp sea salt (omit for low-sodium diet)
- 1/4 tsp chipotle powder
- 1/4-1/2 cup chocolate chips (mini) (60-120 g)
- In a medium bowl, whisk together the sifted gluten-free flour, cocoa powder, and psyllium husk powder until completely mixed and one color.
- Add the oil and milk and stir with a fork just until it comes together in a ball, use a spatula to finish mixing to ensure there is no dry mixture underneath.
- Set aside to rest while making the filling. You'll be using a 9-9-1/2 inch (20-25 cm) pie pan. You don't need to prepare the pan, although lightly greasing it with coconut oil is fine.
- Preheat oven to 400F/200C/gas mark 6.
- In a high-speed blender, mix all the filling ingredients except the chocolate chips until perfectly smooth, stopping to scrape down the sides as needed. I use my Vita-mix tamper for this.
- Roll out the crust between two sheets of waxed paper, then press into the pie pan. Gluten-free pie crust video instructions here.
- Pour in half the filling, then sprinkle evenly with the chocolate chips. Pour in the rest of the filling, using a thin spatula to get as much as possible out of the blender. Smooth the top with the spatula.
- Bake for ten minutes, then turn the oven down to 350F/180C/gas mark 4 and bake for 25-30 minutes or until the edges are browned and the top has started to crack. It will still be fairly jiggly and will set up more as it cools.
- Cool on a wire rack, then top with vegan whipped cream if desired.
- 212 calories
- 11 g fat
- 2 g saturated fat
- 3 g monounsaturated fat
- 5 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 60 mg sodium (13 mg sodium with salt omitted)
- 159 mg potassium
- 27 g carbohydrate
- 4 g fiber
- 13 g sugars
- 3 g protein
- 6 Weight Watchers Points Plus