Chocolate-Pumpkin Pie

>> Tuesday, November 23, 2010


The alternate title of this post is "Pumpkin Pie for People (Like Me) Who Hate Pumpkin Pie." Yes. It's true . . . though I can somehow find a way to plop pumpkin into most recipes (even garlic knots, chili, mac-n-cheese, etc.), I'm not a fan of the Thanksgiving staple. And would you believe me if I told you I've never made a pumpkin pie before this week?

Never!

My friend Liz is the inspiration for this recipe. She wrote me a note yesterday after hearing about my not-so great trip to the doctor. Knowing that I'm watching my calories more these days, she suggested making mini pies in a cupcake pan. What a great idea!


CHOCOLATE-KISSED CRUST

What you'll need . . .
  • 1-1/2 cups wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons brown sugar
  • 3/4 cup cold Earth Balance (or butter)
  • 2 to 4 tablespoons cold water

Method . . .
  1. Grease a regular-sized muffin tin with a couple spritzes of canola oil. Preheat your oven to 350 degrees F.
  2. In a food processor, pulse together the flour, salt, cocoa powder, and sugar.
  3. Then add in the cold Earth Balance. Pulse until the mixture is a course meal. About 30 seconds.
  4. Then keep pulsing, but slowly add in the cold water. Just until the crust begins to stick together more. Note: The crust mixture should still be somewhat crumbly, but hold together when pressed between your fingers.
  5. Divide dough into 9 equal parts. Press each into the muffin tin making a crust. Prick the bottom a couple times with a fork.
  6. Bake for 10 minutes and prepare the filling while you wait.

CHOCOLATE-PUMPKIN FILLING

What you'll need . . .
  • 1/2 can (7.5 ounces) pumpkin puree
  • 1/2 cup almond milk (or other substitute)
  • 1/4 cup maple syrup
  • 1 tablespoon Bob's Red Mill egg replacer (plus 3 tablespoons water)
  • 1 tablespoon coconut flour
  • 2 ounces baking chocolate
  • 1 tablespoon peanut butter (or other nut butter)
  • pinch of salt
  • 1/2 cup (two handfuls) chocolate chips

Method . . .
  1. Cut up the baking chocolate into a small bowl filled with the almond milk. Microwave for a minute (or so) until hot. Then mix together until well blended (chocolate melted).
  2. In a large bowl, whisk together this chocolate-milk, the pumpkin puree, maple syrup, egg replacer (mixed with the water), coconut flour, salt, and peanut butter. Note: Peanut butter is optional. You can either leave it out or replace with your favorite nut butter.
  3. Stir in the chocolate chips.
  4. Then divide evenly among your mini pie crusts and bake for 20 to 30 minutes at 350 degrees F.
  5. Pies are done when they are set and golden brown on top.
  6. Let cool before serving. Refrigerate for up to 4 days.

I love how the pies match the leaves on the ground. Helped me find color where I thought it had already faded. Though, much of what we see now are shades of grey . . . getting more washed out with each hour. Ahh! (At least Philly was still boasting some color!)

Now, if you don't have egg replacer, I imagine using a regular egg will work just fine. Also, if you don't have coconut flour, I think some all-purpose will do the trick for you. You could substitute in pecans or other nuts for the chocolate chips. And you can use your favorite pie crust in place of my chocolate one.

That's what I love about cooking/baking. It's all up to you!


What's your favorite Thanksgiving (or cold-weather holiday) staple? I'm a sucker for mashed potatoes with lots of pepper and Earth Balance in them. Just leave a comment or email us at neverhomemaker [at] gmail [dot] com.

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