Just when you thought pumpkin pie couldn’t get any better! Chocolate swirled vegan and gluten-free pumpkin pie. It’s the classic pumpkin pie with a chocolate twist!
For as long as I can remember, pumpkin pie has been my most favorite dessert. Always and forever. It’s even what my mom served at my bridal shower and my baby shower. I don’t know what it is about pumpkin pie that I love so much. Maybe it’s the combination of the flaky crust with the creamy pumpkin filling. Yeah, that’s most definitely it. Just give it to me chilled and with a huge dollop of Cocowhip on top.
I wanted to do a new spin on the classic pumpkin pie. Something with chocolate. Pumpkin and chocolate go so well together, especially when cinnamon is involved. I took my beloved pumpkin pie recipe {the one I make every single time} and made a few simple additions. Cocoa powder and a little maple syrup were added to part of the pumpkin filling mixture. That chocolate goodness was swirled right into the pumpkin filling. Bake, chill, slice. Beautiful!
Chocolate lovers and pumpkin lovers can have the best of both worlds with this chocolate swirled gluten-free pumpkin pie. Buttery crust (made with my gluten-free flour blend) with the most decadent chocolate pumpkin filling. Top with whipped coconut cream and you, my friends, have one mighty fine pie!
Chocolate Swirled Vegan Gluten-Free Pumpkin Pie
Ingredients
pie dough
- 1 ½ cups Sarah’s gluten free flour blend, or your favorite gluten free flour blend
- 2 tablespoon organic cane sugar
- ½ teaspoon salt
- 4 tablespoons vegan butter, cold*
- 3 tablespoons non-hydrogenated shortening {such as Nutiva or Spectrum}
- 4-6 tablespoons ice-cold water
- 1 teaspoon apple cider vinegar
pumpkin filling
- 2 cups pure pumpkin puree
- 1 cup full-fat coconut milk, stirred
- ½ cup cane sugar or coconut sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- ¼ cup cornstarch or tapioca starch
- 1 teaspoon ground cinnamon
chocolate swirl
- 1 cup pumpkin filling batter
- 3 tablespoons high quality cocoa powder
- 2 tablespoons pure maple syrup
- pinch sea salt
- So Delicious CocoWhip dairy free whipped topping or whipped coconut cream
- cocoa powder for dusting
Instructions
- Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles coarse meal and butter pieces are less than pea-size.
- Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed).
- Pat dough into round disc, wrap in plastic wrap and place in refrigerator for 1 hour or until ready to use.
- Preheat oven to 350 degrees. Grease 9-inch pie pan with extra shortening or cooking spray.
- Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin.
- Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.
- To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch and cinnamon. Whisk until smooth and well blended.
- Remove 1 cup of pumpkin filling and pour into separate bowl for chocolate filling. Add cocoa powder, maple syrup and salt. Whisk until smooth.
- Pour pumpkin filling into pie crust. Place random spoonfuls of chocolate filling into pumpkin filling. Swirl gently with butter knife until desired look.
- Bake pumpkin pie 50-55 minutes or until center is set. Allow to cool on cooling rack.
- Refrigerate pie 2 hours or overnight. To serve, slice and top with cocowhip whipped topping and dust with cocoa powder.
Courtesy: Sarah Bakes Gluten Free
Notes:
*This gluten-free pumpkin pie recipe also works great using all shortening in the crust, making it 7 tablespoons of non-hydrogenated shortening.
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