Chocolate pumpkin pie by La Recette Parfaite
Chocolate pumpkin pie by La Recette Parfaite

Serves 10

Ingredients

Crust

  1. 160 g (1 ¼ cup) unbleached all-purpose flour
  2. 1 mL (¼ tsp.) salt
  3. 90 mL (6 tbsp.) coconut oil, refrigerated
  4. 75 mL (5 tbsp.) very cold water

Filling

  1. 375 mL (1 ½ cup) pumpkin puree
  2. 45 mL (3 tbsp.) cornstarch
  3. 60 mL (¼ cup) maple syrup
  4. 60 mL (¼ cup) soy cream
  5. 5 mL (1 tsp.) pumpkin pie spice
  6. A pinch of salt
  7. 60 g (⅓ cup) dark chocolate chips

Directions

  1. Preheat oven to 190 °C (375 °F) and lightly grease a 23 cm (9 in.) pie plate.
  2. In a bowl, use a spatula to combine all filling ingredients except chocolate chips. Separate filling into two bowls and set aside.
  3. Melt chocolate chips in a double boiler. Add chocolate to one of the topping bowls and mix well. Set aside.
  4. In a food processor bowl, combine flour, salt and coconut oil. Gradually add cold water. Mix until the dough no longer sticks to the sides of the bowl. Use your hands to form dough into a ball. On a floured work surface, roll out dough and transfer to pie plate.
  5. Spread chocolate filling evenly into bottom of pie plate and cover with second filling.
  6. Bake for 30 minutes or until crust is golden brown. Let cool and serve with vanilla ice cream, if desired.

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