Gluten-Free Chocolate-Pumpkin Pie

These little gluten-free chocolate pumpkin pies also happen to be dairy free, grain-free and cane sugar-free. Wait, wait, don’t run away! You will not notice.

So about the substitutions  . . .  I have used several coconut products in place of the dairy, sugar and butter but really it does not taste at all like coconut. I am usually a huge fan of butter in baking and cooking but I decided to keep it dairy-free with coconut oil.  For the sweetener I like a combination of maple syrup and coconut palm sugar. The coconut palm sugar (from the nectar of the flower on the tree) gives it a hint of caramel but is not a strong sweetener so I combine it with maple syrup which packs a sweet punch. Finally in place of the evaporated milk is coconut milk (the canned kind) – an easy substitution.

I prefer my chocolate bittersweet. If you prefer your chocolate semi-sweet, add another 2 tablespoons of maple syrup.

You may be surprised by the addition of cayenne pepper. It is a great flavor partner to chocolate. With the full amount, you will get a little bit of a spicy kick but you can reduce it by half if you prefer it mild.

Baked in individually sized ramekins, these little pies slip right out and are a perfectly elegant dessert. Ramekins are mini soufflé dishes (picture below). If you don’t have a supply of these, a jumbo muffin tin will work but getting them out will be a bit more tricky.

gluten free pie, grain free dairy free recipe

 

Gluten-Free Chocolate-Pumpkin Pie

Crust

1 ¾ c blanched almond meal
1 Tbsp coconut sugar
¼  tsp baking soda
¼  tsp kosher salt
1 egg
1 ½ tsp vanilla extract
2 Tbsps coconut oil

 Make the crust:

Heat the oven to 350º

Generously grease six 3-4″ ramekins.

Place the almond meal, sugar, baking soda and salt into the bowl of a food processor. Pulse a few times to break up any clumps.

Add the egg and vanilla and run for 10 seconds. Break up the coconut oil into small pieces and distribute over the almond meal mixture. Run the machine for 30 seconds.

This pie crust will stick so do not skip greasing the cups. Place about 1/3 cup dough into each cup. Press the dough in an even layer on the bottom and then press up the sides.

Bake for 7 minutes. Set them aside to cool but leave the oven on.

Filling

4 oz unsweetened chocolate
2 Tbsps coconut oil
¼ c coconut sugar
¾ c +2 Tbsps pumpkin puree
½ c canned coconut milk (full fat, not lite)
6 Tbsps maple syrup
1 ½ egg (for the 1/2 egg, beat an egg w/ 1 tsp water & discard 2 Tbsps)
2 tsps corn starch
1 ½ tsp vanilla extract
1 tsp cinnamon
¼ tsp cayenne pepper

Break the chocolate into small pieces and place in a glass bowl with the coconut oil and coconut sugar. Heat in the microwave for 30 seconds. Stir, then heat for another 30 seconds. Stir. If there are just a few small chunks of chocolate, stir until melted completely. Otherwise heat for another 15-30 seconds and stir until melted.

Place the remaining ingredients in a separate bowl and beat well. If you prefer less of a spicy kick, use 1/8 tsp cayenne pepper. It will not taste at all spicy with the lesser amount.

Pour the chocolate mixture into the pumpkin mixture and stir gently until combined.

Distribute the filling evenly among the 6 cups (about ¼ cup each).

Bake for 25-30 minutes until set.