Finding a gluten-free, dairy-free, corn-free dessert is tough, y’all.
So I made my own!
Inspired by my chef pal Leigh Hyatt Anderson, who posted a 2-ingredient tart crust a couple of months back made with only dates and peanuts, I had replicated her process using toasted hazelnuts and dates with huge success.
In fact, it was so much better than any sad gluten-free crust I had ever attempted that I bookmarked the idea for a naturally gluten-free Thanksgiving pie crust.
In my family, most people are either Team Pumpkin Pie or Team Pecan Pie. I’m team both (yes, please!), so I decided to combine them in this delicious dairy-free, gluten-free, vegan Chocolate Pumpkin Pecan Pie.
For the crust, I added 2 cups of dates, 1-1/2 cups of pecans, and a dash of cinnamon to the food processor and pulsed until combined.
Then I pressed it into a pie pan.
Hey, did you know I don’t have a pie pan? Me either until today. Oops. I know I have one somewhere, but didn’t have time to look, so here I give you pie crust in a square pan….
Next comes the filling…
I melted a half a cup of Enjoy Life dairy-free chocolate morsels into a half cup of full-fat coconut milk. You can use any chocolate, but be sure to use a dairy-free chocolate if you want this to be vegan.
Once the chocolate was melted, I added canned pumpkin, pumpkin pie spice, pure vanilla extract, arrowroot powder, maple syrup, and pea protein powder.
I poured the filling into the crust and baked at 350°F for a little more than an hour.
Be sure to let it cool for at least an hour to set before slicing.
Enjoy!
Chocolate Pumpkin Pecan Pie
Ingredients
- 1.5 cup pecans
- 2 cups dates
- 1 tsp cinnamon
- 1/2 cup full-fat coconut milk
- 1/2 cup dairy-free chocolate
- 15 oz pure pumpkin
- 1 tbsp arrowroot powder
- 1 tsp pure vanilla extract
- 2 tsp pumpkin pie spice
- 2 scoops pea protein powder (optional)
- 1/4 cup pure maple syrup
Instructions
- Preheat oven to 350 degrees F.
- Combine pecans, dates, and cinnamon in a food processor and pulse until combined.
- Press pecan and date mixture into a pie pan.
- In a medium saucepan, combine the coconut milk and chocolate and heat over low heat, stirring, until chocolate is melted.
- Remove from heat and add the pumpkin, arrowroot, vanilla, pumpkin pie spice, pea protein, and maple syrup.
- Pour filling into crust and bake for 60 minutes, until center is firm.
- Let cool for at least an hour before serving.
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