An update on the traditional pumpkin pie: vegan pumpkin pie with swirls of chocolate pumpkin filling. Wow your Thanksgiving guests with a pie that will be hard to forget.
Should pumpkin pie be enjoyed throughout fall or only at Thanksgiving?
I’ve always thought it should only be enjoyed at Thanksgiving.
But I’m slowly coming to realize it can be enjoyed all throughout the year – especially when you can make different versions like this Chocolate Swirled one.
If you’ve been following The Emotional Baker for awhile now, you might remember my Chocolate Matcha Swirl Loaf from back in 2016! Well, this recipe was definitely inspired by it.
I hope you give this recipe a try – & if you do, please share pictures with me! (Either via email, Instagram, or Facebook!)
Happy Thanksgiving Turkeys!
All my love,
Megan – The Emotional Baker
Chocolate Swirled Pumpkin Pie
Ingredients
- 1-15 oz can pumpkin puree
- 1-13.5 oz can full fat coconut milk
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/4 cup cornstarch
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1 tsp vanilla extract
- 1/2 tbsp boiling water
- 1 tbsp cocoa powder
- 1 unbaked prepared pie crust
Directions
- Preheat oven to 450 degrees.
- Place prepared pie crust in a 9 inch pie pan.
- Place all ingredients (except water + cocoa powder) in a large bowl.
- Blend ingredient with hand mixer until fully incorporated.
- Remove 1/3 cup mixed pie filling and set aside. Add 1 tbsp cocoa powder and 1/2 tbsp boiling water. Stir to combine.
- Fill pie crust with pumpkin filling.
- Place dollops of chocolate filling around pie.
- Use a knife and quickly swirl ingredients together.
- Bake for 20 min. Lower oven temperature to 350 degrees and bake an additional 40 minutes.
- Monitor crust edges – if they start to brown too quickly, tent with aluminum foil.
- Cool pie on wire rack and then transfer to refrigerator to chill completely.
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