Vegan Chocolate Pumpkin Pie

• Produce

  • 1 15 oz can 1.5 cups pumpkin puree like this or sweet potato puree

• Refrigerated

  • 1/4 cup Coconut milk or other non dairy milk

• Baking & Spices

  • 1/4 cup Coconut sugar or ground raw sugar
  • 1 tsp Pumpkin pie spice
  • 1/2 cup Semi sweet chocolate like enjoy life semi sweet mega chunks, vegan
  • 3 oz Theo 70% dark chocolate
  • 2 tsp Vanilla extract

• Bread & Baked Goods

  • 1 Almond crust from above or other pie crust, Prepared

• Other

  • 1.5 Tbsp starch, like cornstarch or arrowroot starch

Found on veganricha.com

Description

Ingredients

• ¼ cup coconut milk or other non dairy milk
• 1.5 Tbsp starch, like cornstarch or arrowroot starch
• 1.5 cups pumpkin puree like this or sweet potato puree, 1 15 oz can
• ¼ cup coconut sugar or ground raw sugar (use less if using semi sweet chocolate instead of dark chocolate)
• 1 tsp pumpkin pie spice or (3/4 tsp cinnamon, ¼ tsp ginger, generous pinch of cloves and nutmeg)
• 3 oz Theo 70% dark chocolate (2/3 cup dark chocolate)
• ½ cup vegan semi sweet chocolate like Enjoy Life Semi Sweet Mega Chunks
• 2 tsp vanilla extract
• Prepared Almond Crust from above or other Pie Crust (see no bake crust options on the blog)

Directions

• In a saucepan over medium heat, add milk and starch and mix well. Add pumpkin, sugar and spices and mix well. Cook to bring to a boil. 5 minutes.
• Take off heat. Add dark and semi sweet chocolate and let sit for 2 minutes. Then mix well until the chocolate is melted and the mixture is smooth.
• Add in the vanilla extract and mix in. Taste and adjust sweet if needed.
• Pour in baked crust like the Almond crust above or any other pie/tart crust. Even it out using a spatula.
• Chill 2 to 3 hours and serve. For clean slices, Put it in the freezer for half an hour to an hour. then slice. Serve as is or with whipped coconut cream or a drizzle of salted caramel.