Vegan Pumpkin Pie Brownies Gluten Free Food

VEGAN PUMPKIN-PIE BROWNIES (GLUTEN-FREE)

Vegan Pumpkin-Pie Brownies (Gluten-Free) image

I found this recipe at http://vegancupcakes.wordpress.com/2007/09/17/pumpkin-pie-brownie/ and made it for Thanksgiving. It was a huge hit! Nobody ever would have guessed they were vegan. The brownie layer was super fudgy and the pumpkin topping was deliciously "creamy." I made it gluten-free by using Bob's Red Mill Gluten-Free All-Purpose Flour and adding the xanthan gum, but feel free to use wheat flour and omit the xanthan. For the 2 cups of pumpkin required for this recipe, you will need a 16-ounce can of pumpkin (NOT pumpkin pie filling) or about half a small sugar pumpkin, roasted and pureed (tastes MUCH better than canned...trust me!) For the spices you can sub about 1/2 teaspoon pumpkin pie spice. You can double the recipe for a crowd and bake it in a 13 x 9" pan.

Provided by Prose

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 21

Ingredients

4 ounces bittersweet chocolate, melted
1 cup pumpkin (canned or pureed)
3/4 cup sugar
1/4 cup canola oil
1 teaspoon vanilla extract
3/4 cup gluten-free flour
1/4 cup Dutch-processed cocoa powder
1 tablespoon cornstarch (or arrowroot)
2 teaspoons xanthan gum
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup pumpkin (canned or pureed)
2 tablespoons cornstarch (or use arrowroot)
1/2 cup soymilk (or other non-dairy milk)
1/3 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1 pinch ground nutmeg
1 pinch ground allspice
handful semisweet vegan chocolate chips

Steps:

Preheat oven to 350°F Grease a 9 inch springform pan, or use a 9 inch square pan, preferably lined with parchment paper.
To make the brownie layer:.
In a large mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift in the flour, cocoa powder, cornstarch, xanthan gum, baking soda and salt and stir to combine, then mix in the melted chocolate.
To make the pumpkin layer:.
Mix all ingredients in a large mixing bowl and beat until thoroughly combined.
To assemble:.
Use a spatula to spread the brownie layer into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumpkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.
Let cool for 20 minutes and then transfer to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips and serve.

Nutrition Facts : Calories 134.4, Fat 5, SaturatedFat 0.5, Sodium 81.1, Carbohydrate 22.8, Fiber 0.9, Sugar 18.5, Protein 1

VEGAN PUMPKIN PIE

Vegan Pumpkin Pie image

Make and share this Vegan Pumpkin Pie recipe from Food.com.

Provided by Mirj2338

Categories Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

Ingredients

1/2 cup unbleached flour
7 tablespoons whole wheat flour, plus more for rolling
1/2 teaspoon salt
1/2 teaspoon vegan sugar or 1/2 teaspoon granulated cane syrup
1/2 teaspoon baking powder
3 tablespoons canola oil
3 tablespoons soymilk
1/2 teaspoon lemon juice
3 -4 tablespoons water
2 cups canned pumpkin
1 cup low-fat soymilk or 1 cup rice milk
3/4 cup granulated cane syrup
1/4 cup cornstarch
1/2 tablespoon dark molasses (to taste)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg, freshly grated
1/4 teaspoon ground allspice

Steps:

To make the crust, in a medium bowl, combine flours, salt, sugar and baking powder.
In a small bowl, mix oil and soy milk mixture.
Pour liquid mixture into dry ingredients and mix with a fork until dough holds together in a ball.
If it is too dry, add some water, a little at a time, until dough is moist enough to roll.
(If time allows, cover with plastic wrap and refrigerate for one hour.) Roll out dough on lightly floured surfaced with a floured rolling pin, forming an 11-inch circle.
Line a 9-inch pie pan with the dough.
Flute or crimp the edges with your fingers or a fork.
Cover with plastic and refrigerate until ready to use.
Pre-heat oven to 425°F.
To prepare the filling, in a large bowl, mix all remaining ingredients until smooth and blunted.
Pour into prepared crust and smooth top.
Bake 10 minutes, then reduce oven temperature to 350F and bake until filling is set, about 50 minutes.
NOTE: For best results, filling must set overnight in the refrigerator, so make it the day before you want to serve it.

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