Chocolate-Pumpkin Silk Pie with Almond-Oat Crust
Servings
10servings
Servings
10servings
Ingredients
Almond-Oat Crust
  • 2cups gluten-free rolled oats
  • 1cup blanched almonds
  • 2Tbsp coconut sugar or organic cane sugar 1 tsp ground cinnamon
  • 1tsp ground cinnamon
  • 1/2tsp salt
  • 1/2cup virgin coconut oil, at room temperature
Chocolate-Pumpkin Pudding
  • 2 1/2cups gluten-free unsweetened plain nondairy milk 1 cup pumpkin puree
  • 1cup pumpkin puree
  • 6oz chopped dairy-free dark chocolate
  • 3Tbsp arrowroot flour (arrowroot starch) or tapioca flour
  • 1/4cup coconut sugar or organic cane sugar
  • 1/4tsp ground cinnamon
  • 1/4tsp sea salt
  • 1Tbsp vanilla extract
  • 1/4cup pomegranate seeds, dried cranberries, or toasted chopped almonds (optional)
Instructions
  1. For crust, preheat oven to 350 F. On large rimmed baking sheet, place 8 to 10 inch tart tin with removable bottom. In food processor or blender, blend oats, almonds, sugar, cinnamon, and salt until coarse meal forms. Pulse in coconut oil until it is 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.
  2. For pudding, in medium saucepan over medium heat, whisk nondairy milk, pumpkin, chocolate, arrowroot or 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 fine sieve into large bowl. Stir in vanilla. Cover and cool to room temperature (do not refrigerate until poured into the crust).
  3. 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 seeds, cranberries, or almonds (if using); slice and serve chilled.
Recipe Notes

Each serving contains: 419 calories; 9 g protein; 28 g total fat (15 g sat. fat); 38 g total carbohydrates (14 g sugars, 6 g fiber); 89mg sodium