Thanksgiving is a day for giving thanks for all we have, for overindulging in foods, and hanging out with family and friends. I am thankful for all of these things… and I am also thankful when a delicious dessert ends a fantastic meal! This recipe takes the traditional pumpkin pie and updates into a deliciously decadent dessert that is dairy free, gluten free, vegan, and even pretty healthy. (Shhh, don’t tell anyone.)
Pumpkin, which gives this dessert its pudding-like consistency, is a good source of beta carotene and alpha carotene. Loaded with fiber, vitamins and minerals, you’ll get a mouthful of potassium, magnesium, selenium and lutein in every bite, plus a good dose of vitamins A, C and E.
Vegan Chocolate Pumpkin Pie
Almond Oat Crust
• 2 cups gluten-free rolled oats
• 1 cup blanched almonds
• 2 Tbsp coconut sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 cup virgin coconut oil, at room temperature
Preheat oven to 350 F. Place an 8- to 10-inch removable-bottom tart tin on a large-rimmed baking sheet. In a food processor or blender, blend oats, almonds, sugar, cinnamon and salt until coarse meal forms. Pulse in coconut oil until fully combined and a loose dough is formed. Firmly press dough into tart tin, including up the sides. Bake for 15 minutes. Cool completely. Refrigerate until ready to assemble. (If you don’t have a tart tin, you can use a spring-form pan.)
Chocolate Pumpkin Pudding
• 2 1/2 cups unsweetened plain almond milk or soy milk
• 1 cup pumpkin puree (canned is fine)
• 6 oz chopped vegan dark chocolate or chocolate chips (found in healthy food stores)
• 3 Tbsp tapioca flour
• 1/4 cup coconut sugar
• 1/4 tsp ground cinnamon
• 1/4 tsp sea salt
• 1 Tbsp vanilla extract
In a medium saucepan over medium heat, whisk milk, pumpkin, chocolate, tapioca flour, sugar, cinnamon and salt. Whisk constantly until chocolate is melted (about 5 minutes). Continue to whisk for 8 to 10 minutes, until mixture begins to thicken and large bubbles start to pop on top. Once thick and bubbling, continue to whisk for 1 to 2 minutes longer. Strain through a fine sieve into a large bowl. Stir in vanilla. Cover with plastic wrap directly over surface. Cool to room temperature (do not refrigerate until poured into the crust).
To assemble, whisk cooled pudding mixture until smooth and pour into prepared, cooled crust. Smooth out top and refrigerate for at least 5 hours or up to 1 day. Garnish with pomegranate, cranberry or almonds; slice and serve chilled. Happy Thanksgiving!
Photo from here, with thanks.