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Chocolate Chipotle Pumpkin Pie | Recipe Renovator | Gluten-free & vegan

Chocolate-chipotle pumpkin pie

5 from 1 vote
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Cuisine American
Servings 12 slices

Ingredients
  

Crust

  • 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

Filling

  • 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)

Instructions
 

Crust

  • 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.

Filling

  • 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.

Notes

Per serving:
  • 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
For a less-sweet pie, use the smaller amount of chocolate chips. You can also mix the chips evenly throughout the filling, although I liked them as a layer in the middle. I used Bob's Red Mill Gluten-Free All-Purpose Making Mix, which includes tapioca starch and garbanzo bean flour, but does not include xanthan gum. If your gluten-free mix contains xanthan gum, omit the psyllium husk powder. If you do not have access to a gluten-free baking mix, use: 1/4 C. each tapioca flour, garbanzo bean flour, sorghum flour, brown rice flour. If your gluten-free flour mixture contains only tapioca starch and rice flour, use 2/3 C. of that and 1/3 C. garbanzo bean flour.