Swirled Chocolate-Pumpkin Pie

Swirled Chocolate-Pumpkin Pie

This recipe is a modification from my Clean Eating magazine.  I changed it to a gluten-free crust, eliminated eggs and upgraded the quality of all the ingredients. Working with a GF crust can be tricky - so I generally make a generous portion of pie dough so that I have some extra to work with if there is any tearing as I go along. Extra dough also ensures that you have enough to make a nice thick edge for crimping. I'll double the recipe even when making a single crust...the left over dough can be used to make simple apple turnovers!!

Gluten-free Crust 
Single crust recipe - (double this - see what works for you)
1 cup Silvana Nardone's gluten-free flour mix (recipe here)
1/2 tea. sea salt
1 Tabs. sugar
2 Tabs. Palm Shortening (chilled)
3 Tabs. unsalted butter (chilled)
2 Tabs. Vodka (sipping optional during the holidays)
1-2 Tabs ice water

Mix dry ingredients then cut butter and shortening with pastry cutter or use your hands.  I like to use my hands because I can be sure that the butter and shortening have melded well.  You want it to look like meal.

Add Vodka (this will tenderize the dough) and water alternating.  Stir and handle with care.  GF dough doesn't like to be manhandled. It's better for the dough to be moist - so don't worry if it's tacky - it will hold together better in the end. 

Separate dough and form into a disk.  Wrap in plastic wrap and let sit on the counter for 30 minutes.  It's easier to work with GF dough when it's soft and warm.  

Place dough between two pasty sheets and roll out to desired pan size.  Don't press down - just allow the weight of the rolling pin to do the work.  My goal is to get a pie crust bag (check it out here).  Until then my Silpat sheets will have to do. Peel off the top sheet when you have the size you want - work carefully so that it doesn't tear.  Place pie plate on top of crust and gently flip and peal remaining sheet.  Use the extra crust disk for repairing tears and to re-enforce the crust edge - I like a thick edge! Crimp the edges like your Grandma taught you and fill that bad-boy! 

Chocolate-Pumpkin Pie filling
1 15oz unsweetened organic pumpkin puree
2 chia eggs (1 Tab. ground chia & 4 Tab Water = 1 egg)
1/2 cup Coconut sugar
2/3 cup milk
1 tea vanilla
1 tea cinnamon
1 tea ginger
1/2 tea nutmeg
1/4 tea salt

While dough is resting mix the pumpkin ingredients.
Roll out crust and place in pie pan and set aside.

In a double boiler melt the chips, cream, cacao and butter until smooth. 
Edge protectors
Remove from heat and allow it to cool a couple of minutes. Stir in 1/4 cup of pumpkin mixture a spoonful at a time. Add remaining chia egg and stir well.
2 Tab butter
1/2 cup dark chocolate chips
1/4 cup whipping cream
2 Tab raw Cacao
1 chia egg 

Fill the pie shell with 2/3 of pumpkin mixture. Pour chocolate mixture over the top spreading evenly. Add remaining pumpkin mixture in dollops across the chocolate mixtures. Swirl with a knife. 

Bake at 425 for 10 minutes. Reduce heat and cover crust edges to protect and continue baking for 45-55 minutes.  Remove edge protector and bake an additional 5 minutes.

This is a different take on pumpkin pie and not overly sweet.  The bitterness from the chocolate works beautifully with the pumpkin. Enjoy!
Finished product!

Happy Thanksgiving!
Sweet Chocolate-Pumpkin kisses!

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