Black Bottom Pumpkin Pie

Pumpkin pie is such an amazing dessert and one that, I think, we all have fond memories of as children, especially growing up in the USA. But those canned pumpkin, brown sugar laden pies can’t hold a torch to this one.

The pie filling is creamy, sweet and bursting with the flavours of traditional pumpkin pie. The warming spices of Autumn bring comfort, the coconut sugar brings a delightfully darkened sweetness and the chocolate crust cuts through the sweet, rich filling with crunchy dark chocolate.

Chocolate Pie Crust

60g ( ½ cup tightly packed ) ground almonds
70g ( ¾ cup ) tigernut flour ( can use oat or almond flour instead )
60g ( ½ cup ) cacao powder
100g ( ½ cup tightly packed ) coconut sugar, powdered

50g ( scant ¼ cup ) cacao butter, melted
30g ( 2 tbsp ) water, as needed to bind

Method

• In a food processor, blend the first set of ingredient to combine well.

• Add the second set of ingredients and pulse to mix. The mix should come together, but not be so moist that it forms into a ball in the machine.

• Line a cake tin with cling film, or use a silicone baking tin, and press the crust into the base, bringing it up the sides. Dampen your fingers as needed to smooth it out and keep it from sticking to your hands as you work it into the shell. Don’t over moisten your hands and dampen the crust too much.

• Pop in the freezer while you make the filling.

Pumpkin Pie Filling

130g ( 4.5 oz ) red kuri, kabocha pumpkin or butternut, peeled and chopped
100g ( scant 1 cup ) cashews, soaked 1 hour, strained and rinsed
100g ( ½ cup ) coconut oil, melted
100g ( ½ cup ) coconut sugar, powdered
35g ( 2 tbsp ) warm water

Spices
1/2 tbsp Cinnamon Powder
½ tsp Nutmeg, freshly grated
½ tsp Clove powder
1 tsp Cardamom Powder
1 tsp Ginger powder
½ tsp vanilla powder

Or use your favourite pre-mixed pumpkin pie spice blend

Method

• Combine all ingredients in a high speed blender and, using your tamper stick, blend on high until completely smooth and creamy.

• Pour the contents into the prepared pie crust and place in the freezer to set, about 1 hour. Alternatively, set in the fridge for 4 hours or so.

• This pie will store ( in an airtight container ) in the fridge for up to 5 days and in the freezer for several months.