Black Bottom Pumpkin Pie

    amy-levin-raw-chocolate-pump-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.
    amy-levin-raw-chocolate-black-pumpkin-pie

Comments

  1. Oh My Goodness!
    I have never wanted to eat pumpkin so much as I do when I look at this pie 🙂

  2. MARGARITA says:

    YOU ARE AMAZING PERSON!!! YOU SHINE LIKE A STAR!!! YOU ARE INSPIRATION FOR ALL!!!
    THANK YOU VERY MUCH FOR ALL YOU LEARN ABOUT YOUR MAGICAL HANDS AND MIND!!!

    SORRY FOR THE BAD ENGLISH, I’M SPANISH AND MY ENGLISH IS NOT GOOD!!!

  3. EPIC! i can’t wait to make this. Thank you Amy for yet another delicious recipe 🙂

  4. Hi, Amy! Just made the pie- it is awesome! So delisious! Thanks! And now I know what desert I will make for Christmas!

  5. what size pan do you recommend. i’m looking forward to making this for Thanksgiving….yummm!

  6. Hi this looks delicious. is the ( 4.5 oz ) red kuri, kabocha pumpkin or butternut, supposed to be raw or cooked. Thank you so much. cannot wait to make this!

    • Hey Catherine,

      The pumpkin is raw, but you could certainly try using cooked. My only thought is that cooked might retain more moisture than raw, not sure. If it does, then you’ll need to increase the coconut oil or add, maybe, 30-40g cacao butter, to make sure it firms up in the fridge. I hope that makes sense. 🙂

  7. Hi, I made it yesterday, delicious, divine! My husband, while I was chopping the pumpkin was very dubious….not another one one of those uncooked – strange—things you make! do you usually like them? hmm….yes. ok wait then.
    He declared it was the best tart I ever made, the most perfect melange of taste 😉
    thanks a lot for your blog 🙂

    • Fantastic! I love stories like this, thank you so much for taking the time to share that with me. 🙂