Chocorrupted Pumpkin Pie

Once a pie loses its innocence, there’s no going back.

Before Thanksgiving rolled around I wanted to make something seasonal my high school BFF could make for dessert to share with her vegan sister-in-law, but also something wicked chocolatey as we both share an undying passion for chocolate (we could decimate a jumbo bag of M&Ms between us after school). At first I thought of doing a pumpkin-based pumpkin/chocolate pudding parfait, but for Thanksgiving it made more sense to make a pie. And let’s face it, the pie jokes just write themselves. So I opted to corrupt the purity of a traditional pie with subversive and decadent swirls of dark chocolate.

My initial attempts weren’t entirely to my liking, as a too sweet oat/date crust competed with and detracted from the filling, and arrowroot and tapioca starch just weren’t giving me the consistency I wanted. Cocoa powder didn’t taste rich or extreme enough. I decided a neutral crust would taste better, so I just used Alison’s over at LovingItVegan – it’s simple, and there was no need to reinvent the wheel. Monica from The Hidden Veggies gave me the ingenious chickpea flour idea (for a denser, more eggy and less gelatinous effect) and since she uses brown sugar in her pumpkin pie, I switched from maple syrup to coconut sugar. I also opted to melt chocolate chips instead of using cocoa, and the result was way more evil. You can probably sub in a tsp of pumpkin pie spice if it’s what you have on hand instead of the individual spices – I didn’t want the clove flavor.

The result is a pie that’s that much sweeter for the corrupting influence. You may find it hard to stop lapping it up, so pace yourself! After chilling time, the pie will even “sweat” a little when you take it out – the glisten on it is actually pretty appetizing (although I wiped off most of it before taking photos to reduce glare).

Ingredients

  • 9-in vegan pie crust in pan (Alison’s coconut-oil-based recipe is here. Wholly Wholesome and Marie Callender make frozen crusts that are vegan, but be sure to read all ingredients for lard or milk products, and follow the instructions for thawing and/or pre-baking)
  • 1 15-oz can pumpkin puree
  • 1/2 cup canned coconut milk (lite or full fat)
  • 1 cup coconut sugar
  • 1/3 cup chickpea flour
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/3 cup vegan chocolate chips (Enjoy Life brand is low in both ingredients and processing)
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • dash allspice

Preheat the oven to 350 degrees. Melt the chocolate chips either in a double boiler or in a microwave-safe bowl in the microwave (30 seconds, stir, 30 seconds more). Stir in 3 T from the 1/2 cup of coconut milk while they’re still hot (so the chocolate won’t stiffen up just yet) and set aside. In a larger bowl, combine the pumpkin, the remainder of the 1/2 cup of coconut milk, the coconut sugar, chickpea flour, vanilla, and salt, and mix thoroughly.

Remove a scant 1/2 cup of the pumpkin batter and add it to the melted chocolate chips. Combine until smooth. Now you can add all the spices to the majority of the plain pumpkin batter, mix them in well, and pour the batter into the pie shell. Make a sort of “X” with it, so you can leave some room for the chocolate mixture before the pumpkin spreads. Spoon/pour the chocolate mixture into the spaces before the pumpkin settles, and use a spatula or wooden spoon to swirl the chocolate together with the pumpkin – just don’t stir it all into an undifferentiated mass.

Bake the pie at 350 for about an hour and 15 minutes. The top should be dry and cake-like, and a homemade crust will likely pull away from the pan a little.

Let cool completely, and refrigerate several hours or overnight for best results. You can serve it with vegan whipped cream or ice cream (since I’m currently in the market for a hand mixer, I just made a sort of spiced coconut ice cream using coconut cream sweetened to taste with maple syrup, a tsp of vanilla and some nutmeg, frozen in ice cubes and then broken down in a smoothie blender before being served quenelled on top of the pie). But bare is plenty tasty already, with or without the dew of anticipation.

One Comment Add yours

  1. Nancy Mc says:

    Can’t wait to try this!

    Liked by 1 person

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