nutritional information

Per Slice:

  • Calories: 377
  • Protein: 3 g
  • Total Fat: 20 g
  • Saturated Fat: 8 g
  • Carbohydrates: 47 g
  • Cholesterol: 0 mg
  • Sodium: 361 mg
  • Fiber: 3 g
  • Sugar: 24 g
Vegan

Chocolate-Crusted Pumpkin Pie

Chocolate-Crusted Pumpkin Pie

Makes 1 9-inch pie (serves 8)

Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs.
Crust
  • 1 ¼ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ cup confectioners’ sugar
  • 1 stick Earth Balance margarine, cubed
  • ¼ tsp. vanilla extract
Filling
  • 1 ½ cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
  • 1 cup almond milk
  • 2 Tbs. lemon juice
  • ½ cup light brown sugar
  • ¼ cup cornstarch
  • 1 tsp. ground ginger
  • 1 tsp. baking powder
  • ½ tsp baking soda
  • ½ tsp. ground cinnamon
  • ⅛ tsp. ground cloves
  • 6 Tbs. Earth Balance margarine, melted

1. To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

2. Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

3. To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

4. Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

5. Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

6. Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

October 2012 p.71

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comments

Hey Alan T a stick of margarine is 8 tablespoons/1/2 cup/4 ounces/113 grams - take your pick mate. :)

Mary - 2014-11-01 13:33:26

Hi, I would love to try the recipe but need someone to translate a "stick" of margarine into a weight measure (grams or ounces) I (Australian) can relate to.

Alan T - 2014-10-31 09:24:13

This came out really runny, and the pie had cooled off by the time it was cut. Doesn't seem like the cornstarch is enough to thicken it. The crust was delicious.

Mariela - 2013-11-29 21:25:57

I'm allergic to almonds, but have rice milk, hemp milk, and coconut milk beverage. Would any of those work as a sub? Thanks! Looks delish & can't wait to make!

Michele - 2013-11-27 19:14:49

this looks yummy

Angela friendshuh - 2013-11-20 00:44:54

Do you still have to drain the pumpkin if you are using a can of pumpkin puree?

Allison Hughes - 2013-11-10 14:40:52

Hi Roli, That's correct. The oven stays at 350F to bake the filled pie. Enjoy!

vt_editor - 2013-10-30 15:01:52

Great looking pumpkin pie gotta make this one mmmmm

wanda - 2013-10-30 13:41:18

Does the oven temperature stay at the 350 degrees to complete the baking time for the filled pie?

Roli - 2013-10-30 10:41:25