Here is a new recipe that I just made for Thanksgiving – it’s a great chocolate–pumpkin combination pie, so you don’t have to choose between the two.
I’ve listed the actual recipe, then I noted to the side what you could exchange in the recipe to either make it lower glycemic, gluten free, and/or dairy free.
I loved this pie, but it did take a little longer to cook than just the 50-60 minutes the recipe stated. I’m not sure if it was because of one or more of the substitutions or what, but it took closer to 75 minutes for it to firm up in the middle, so definitely monitor it closely when cooking. Hope you enjoy it as much as I did!
Midnight Pumpkin Pie – Austin American Statesman
1 cup heavy cream (you can use So Delicious Coconut or Soy Milk instead)
6 oz semi-sweet chocolate bits
15 oz can pumpkin puree
½ cup packed dark brown sugar (replace all or at least ¼ cup with Coconut Sugar)
1 tsp cinnamon
1 tsp ground dry ginger
½ tsp ground cloves
½ tsp ground allspice
¼ tsp nutmeg
½ tsp salt
2 eggs (use Ener-G Egg Replacer instead)
1 prepared (raw) gluten free deep-dish pie crust (or prepare your own)
For whipped cream, you can use Soyatoo Rice Whip Topping.
Heat the oven to 350 degrees. In a small saucepan over medium-high heat, warm the cream until just bubbling. Remove from the heat and add the chocolate bits. Stir until completely melted and smooth.
In a medium bowl, whisk together the pumpkin, brown sugar (or coconut sugar), cinnamon, ginger, cloves, allspice, nutmeg, salt and the chocolate-cream mixture. Add the eggs, whisking until everything is thoroughly combined.
If it isn’t already, fit the pie crust into a 9-inch deep pie pan. Pour the pumpkin mixture into the crust. Bake for 50-60 minutes or so until the center is set and no longer jiggles.
Here is another great recipe for a Vegan Pumpkin Pie. It was so good last Christmas, I’m making it again this year!
Karina’s Gluten-Free Goddess Recipes – Vegan Pumpkin Pie
I made the pie in a food processor. It helps to thoroughly process the ingredients. If you don’t have a food processor, a macho stand mixer, or a high-speed blender will work.
Preheat the oven to 350 degrees F. Lightly grease a 9-inch glass pie plate. (I use Spectrum Organic Shortening.)
In a food processor bowl add:
1 14.5-oz can – pumpkin
1 1/2 cups – plain hemp milk
2 teaspoons – bourbon vanilla
2 tablespoons – light olive oil
1 tablespoon – Ener-G Egg Replacer
3/4 cup – organic brown sugar
1/2 cup – buckwheat flour
2 tablespoons – tapioca starch/flour
2 teaspoons – baking powder
1/4 teaspoon – xanthan gum
1/2 teaspoon – sea salt
1 teaspoon – cinnamon or pie spice
1/2 teaspoon – nutmeg
Cover and process until smooth and creamy. Stop and scrape the sides of the bowl, if necessary to incorporate all of the dry ingredients. Pour into the prepared pie plate and smooth evenly.
Bake in the center of a preheated oven for about an hour until done. The pie should be firm- but still give a little when lightly touched. The center should not be wet. It will fall a bit as it cools, like my Flourless Chocolate Cake recipe.
Cool the pie on a wire rack completely. Cover and chill in the refrigerator until serving.
Makes 8 slices.
http://karinaskitchen.blogspot.com/2008/12/vegan-pumpkin-pie.html
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