Vegan chocolate pumpkin pie

[Guest guest]

This pie is rich and decadent, so a little slice will do. Serve

portions with vanilla non-dairy ice cream, sorbet, or a fresh fruit

sauce.

 

Makes 6–8 servings.

 

1-1/4 cups non-dairy chocolate chips

1 can (14-ounces/415-millilitres) organic pumpkin pie mix (I use

Farmer's Market Organic brand)

2 tablespoons unrefined sugar

2 teaspoon arrowroot powder

1/8 teaspoon (rounded) sea salt

 

 

1 prepared chocolate cookie-crust pie crust (see note)

2 tablespoons non-dairy chocolate chips, optional (for garnish)

 

Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a

saucepan on medium-low heat that is filled with several inches of

water (or use a double-boiler). Add 1-1/4 cups chocolate chips to

bowl and stir occasionally as water simmers (not boils), letting

chocolate melt.

 

While chocolate is melting, in a food processor, add pumpkin pie mix

(scraping out everything from can), sugar, arrowroot powder, and

salt. Purée until very smooth, scraping down sides of bowl as needed.

 

Once chocolate is melted, add to food processor and purée with

pumpkin mixture, scraping down sides of bowl as needed.

 

Pour mixture into pie crust (scraping out all filling) and tip pie

back and forth gently to evenly distribute filling.

 

Sprinkle on 2 tablespoons chocolate chips.

 

Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for

another 35 minutes, until pie is set (the center may be soft, but it

will set further as it cools). Carefully remove from oven and place

on cooling rack. Let cool completely before slicing, refrigerating if

desired.

 

Cooking note: You can also use a traditional pastry crust or graham

cracker crust if you prefer.

 

Adapted from Eat, Drink and Be Vegan by Dreena Burton, (Arsenal Pulp

Press, 2007). Reprinted with permission. All rights reserved.