Happy Thanksgiving to each and every reader! May you have a holiday filled with all of the things that make you happy – and be surrounded by love and warmth. Most of all, I wish you a great holiday nosh – and an even better cranberry and turkey sandwich on Friday!
I am reflecting on the many things in my life that I am thankful for. My family, my friends, good health – and each of you! The many people who follow this blog – and encourage and support it – mean the world. I appreciate all of the enthusiasm and kindness shown to us at Casa Curls and Carrots. Thank you.
Of course, it’s not a proper day in my house if we are not covered in chocolate. We are excitedly preparing for Thanksgiving – Hanukkah (Thanksgivikkah!) tomorrow night. Our friends will be joining us for an evening of fun and food.
I am preparing two desserts: a delectable apple cake adapted from John at The Bartolini Kitchens (we have already eaten half – and Thanksgiving is not until tomorrow. This cake is that delicious and tasty!) and a special pie creation.
The great pie debate: which type(s) to make for Thanksgiving. Pumpkin? Pecan? Apple? So, the apple dessert covered in the form of cake. Quite a few of the attendees are lovers of pecan pie. Still, the kids adore chocolate. Ima is pumpkin nut! Two guests have cow’s milk allergies. You can’t go wrong with booze…
I introduce to you a great Thanksgiving dessert compromise. The surprisingly healthful (given it’s name!) dairy-free chocolate bourbon pecan pumpkin pie in a scrumptious graham cracker crust. It is rich, creamy and positively dreamy, yet light – the perfect finish to your family’s fabulous Thanksgiving feast.
Thank you to Kellie at Food to Glow for inspiring this recipe. She posted a fabulous chocolate-walnut pumpkin pie that “got the wheels turning” in my noggin. Her blog is pretty fantastic – do go and check it out.
Let’s bet baking!
Press your favorite, dairy-free graham cracker crust into a greased pie pan.
Sprinkle the bottom with deep, dark, rich chocolate chips.
Completely ignore the amount of chocolate in this recipe – add even more chocolate chips with a liberal and heavy hand.
It’s Thanksgiving, after all.
Mix the pumpkin pie base in a bowl – including the bourbon. You can’t go wrong when combining bourbon with chocolate – or anything, really.
Pour the pumpkin pie base carefully into the crust.
Decorate the top of the pie with pecans and additional, delicious chocolate.
Then, bake way – it will be ready in about 45 minutes!
Happy Thanksgivikkah. Have a wonderful holiday!
Ima, Abba, Snu Magoo and Littlest Guy
Chocolate Bourbon Pecan Pumpkin Pie (Dairy-Free)
Your favorite graham cracker crust recipe* or a prepared, organic crust
1, 15 ounce can organic pumpkin purée or 1 7/8 cup puréed, roasted pumpkin
1 tsp. pure vanilla extract
1 Tbsp. good bourbon
2 large eggs, room temperature, lightly beaten
1/3 cup pure, grade A maple syrup
1/3 cup light brown sugar
1/2 cup unsweetened almond, coconut or soy milk
1 tsp each: cinnamon and nutmeg
1/2 tsp each: ginger and cloves or allspice
pinch of salt
1/2 cup pecans, not roasted and unshelled
3/4 cup dark chocolate chips, divided
*use Earth balance butter sticks in place of regular butter for a dairy-free crust
- Preheat oven to 350•F (or 177•C)
- Liberally spray a glass pie pan with cooking spray.
- Wet your fingers slightly, then press your favorite graham cracker crust recipe onto the bottom and up the sides the prepared pan (or use a prepared, organic crust).
- Sprinkle 1/2 cup of the dark chocolate chips evenly over the base of the crust.
- In a large bowl, mix the remaining ingredients – through the salt, excluding the chocolate and pecans – until well-combined. This forms the pumpkin pie base.
- Carefully pour the pumpkin pie base into the crust and over the dark chocolate chips.
- Decorate the top of the pie with the remaining 1/4 cup of dark chocolate chips and the 1/2 cup of pecans.
- Bake for 45 minutes, or until the pie is set and firm to the touch.
©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.