Activated charcoal takes your typical pumpkin pie up a few notches- your neighbors will probably be scared to eat it, but rest assured- only a small amount is needed to hone in on the Halloween festivity. Use cocoa powder instead if you don’t happen to have any (or nothing at all, it’s a darn good chai pumpkin pie without the gimmicks). I ordered my food-safe activated charcoal here.
happy Halloween !!!
Gluten-free Crunchy Almond flour Crust:
INGREDIENTS:
2 cups Almond flour
1/2 cup arrowroot starch
3 tablespoons melted coconut oil
1 egg
1 tablespoon maple syrup
1/2 teaspoon salt
¼ cup crushed sunflower seeds and ¼ raw buckwheat groats (optional)
Directions:
Preheat the oven to 350F.
Whisk egg till yolk and egg are combined in a large bowl.
the remaining ingredients, and using a wooden spoon, mix till the dough comes together- it will take a few minutes to go from crumbs to a combined dough. Use your hands to form a ball. Place in the fridge for 10-15 minutes.
Place the dough between two sheets of parchment paper and roll out to 1/8 in thick.
Gently press the dough into a 9-inch pan, pinch together and flatten any cracks.
Pat down the raised edge and smooth any cracks. Prick the bottom with a fork.
Par-bake the crust in the oven for 6-8 minutes. Remove from the oven, and let cool on the stovetop before filling.
Spooky Pumpkin Pie Filling
INGREDIENTS:
1 15 oz can pumpkin
¼ cup almond milk
¼ cup Dona Chai concentrate
1/4 cup maple syrup
1/4 cup coconut sugar
2 tbsp arrowroot starch (or cornstarch)
1 tbsp food-safe activated charcoal powder
2 eggs
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 teaspoon cloves
1 teaspoon vanilla
1/2 teaspoon salt
Directions:
Preheat the oven to 350F.
In a large mixing bowl, whisk eggs till fluffy.
Add pumpkin, concentrate, maple, coconut sugar, almond milk, and pumpkin. Mix till smooth.
Add dry ingredients: charcoal, arrowroot, spices, and salt, stir till combined.
Pour the mixture into your cooled, par-baked pie crust and tap on the counter to release any air bubbles.
Wrap foil around the crust for the first 30 minutes of baking. Bake on the bottom rack of the oven for 50-60 minutes until it’s set and the middle just jiggles slightly.
Let the pie cool on the stove where it is slightly warm or in the oven (turned off) with the door open to cool slowly. Let cool completely before serving; about 4 hours. You can also place in the fridge after it cools a bit to speed up the process.