Chocolate Pumpkin Cake Pie

Here's a sweet and spicy edition to my healthiest Vegan, Gluten-Free Chocolate Cake Pie inspired by the season. Made with beans, pumpkin, maple syrup and no flour or processed ingredients. You can enjoy by the slice for breakfast, brunch or dessert as a protein rich superfood that's almost too good to be true. Try topping with home whipped coconut cream for extra goodness. You can also poor batter into cupcake tins for single sized to-go versions that are wonderful to pack as travel snacks.

Pumpkin Pie Spice Chocolate Cake Pie

by Sarah Farsh September 30th, 2020

  • 1/4 cup oats
    • or 2 small cooked Japanese sweet potatoes
    • or 1/4 cup coconut flour
    • or 1/4 cup almond flour
  • 1 can chickpeas, unsalted
  • 2-3 tbsp raw almond butter, unsalted
    • or 1 tbsp nut/seed butter of choice, and more potato or chickpeas to bind for less fat
  • 1 can pumpkin
  • 1/4 cup unsweetened cacao powder ⁣
  • 1 tsp baking soda or powder ⁣
  • 1 tsp ground dark roast coffee ⁣(I use grounds left from my morning coffee)
  • 1 tbsp flax seed⁣
    • or chia seeds
  • 1/2 cup pure maple syrup ⁣
  • 4 medjool dates⁣ 
    • or handful of raisins, more maple syrup or 1/4 cup monk fruit sugar
  • 1 tsp cinnamon ⁣
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract ⁣
  • pinch pink sea salt ⁣
  • unsweetened chocolate chips or chopped sugar-free chocolate bar
  • raw pumpkin seeds
Preheat oven to 350. In VitaMix, blend all ingredients together accept for chocolate chips. Stir in chocolate chips after batter is blended together. Poor batter into a pie baking pan, or into cupcake tray with papers. Sprinkle top with more chocoalte chips and pumpkin seeds. Bake for 45min and cool for 7-10min before serving.⁣ 


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