Chocolate Pumpkin Pie! No-Bake, Vegan, Gluten-Free

 

Don’t you just want to stick your fork into that and take a bite?

It’s not even Thanksgiving yet and already I think I’ve made (and of course eaten) about six pumpkin pies~ you would think I would be sick of pumpkin by now.    Well I’m not and I’ve been curious about putting a little twist on a traditional favorite and creating  a chocolate version.  So last night I finally did it.  I used my recipe for Chocolate Mousse Pie with Strawberries, only with a can of pumpkin blended in instead of the strawberries.

Go here for that recipe:

 Almost-Raw Chocolate Mousse Pie with Strawberries

 

Let me warn you, the pumpkin flavor is very, very subtle.  The chocolate, however, is not!  It’s thick and mousse-like, extremely rich and decadent.  I plan to experiment using half the amount of cashews to possibly bring out more of the pumpkin flavor but it’s actually quite nice the way it is.  I used the thin crust version but I recommend doubling it for more crust.  Also, I think a chocolatey crust would be amazing with this!  Next time I make it I am going to add cocoa powder to the almonds and dates in the crust.

 

Check it out and remember, all you have to do is blend up a can of pumpkin with the filling ingredients and omit the strawberries.  I recommend tasting the filling and if you would like it sweeter, simply add a few more dates or some maple syrup.

Have a very Happy Thanksgiving!

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