Monday, November 26, 2012

Vegan - Chocolate Pumpkin Bourbon, Pecan Pie

I made this pie for my Thanksgiving dessert, and it's safe to say,
it was the best pie I've ever made.


I got the inspiration to add bourbon to my pecans after drooling over a picture for
Bourbon Pecan Pie, that Chad and Derek Sarno of Wicked Healthy Food posted. 
(still waiting for their recipe)

I served this pie warm, with raw vanilla "nicecream" on top – do it.


Chocolate Pumpkin Bourbon, Pecan Pie
Vegan, Gluten Free
by Sarah Farsh November 22, 2012
  • home made, pie shell - click for recipe, or use a pre-made pie shell of choice.
  • 1 1/2 cup cooked pumpkin (canned pumpkin is fine)
  • 2 tbsp melted coconut oil
  • 3 heaping tbsp unsweetened chocolate powder
  • 1/2 cup maple syrup
  • 1/4 cup oats
  • 1 vanilla bean, insides scraped (or 1 tsp vanilla extract)
  • 1 tsp cinnamon
  • dash of nutmeg
  • 1 cup chopped pecans
  • 1/2 cup maple syrup
  • 3 splashes good bourbon, I used Makers Mark
  • 1 tbsp corn starch
In a Vitamix or high powered blender, blend together pumpkin, coconut oil, chocolate powder, 1/2 cup maple syrup, oats, vanilla, cinnamon and nutmeg. If you don't have a high powered blender, just use 1/2 cup oat flour instead of whole oats, and mix all ingredients in a large bowl. Pour pumpkin/chocolate mixture into pie shell and bake at 350 for 35 - 40min. Meanwhile, warm up pecans, 1/2 cup maple syrup and bourbon in a pan. Slowly add in corn starch and mix continuously until liquids thicken up a bit - about 5min. You can add a little more corn starch if you need it to be a little thicker, the consistency should be similar to caramel. Poor pecan mixture on top of pie and spread evenly. Serve with an ice cream of choice or all on its own!

Raw, Vanilla Nice Cream
  • 4 cups ice
  • 1/2 cup raw cashews
  • 1 tsp vanilla extract
  • 1/4 - 1/2 cup maple syrup
Blend all ingredients together quickly in vitamix. Serve immediately. 

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