Vegan Chocolate Pumpkin Pie with Almond Crust

veganricha.com

Susan

¼ cup ( 56.5 ml) coconut milk or other non-dairy milk

1.5 Tbsp starch like cornstarch or arrowroot starch

1.5 cups ( 420 g) pumpkin puree 1 15 oz can, or use sweet potato puree

¼ cup ( 59.15 g) coconut sugar or ground raw sugar use less if using semi sweet chocolate instead of dark chocolate

1 tsp pumpkin pie spice or ¾ tsp cinnamon, ¼ tsp ginger, generous pinch of cloves and nutmeg

3 oz ( 85.05 g) Theo 70% dark chocolate ( 3 oz or about ⅔ cup), chopped

½ cup ( 87.5 g) vegan semi-sweet chocolate chopped, like Enjoy Life Semi-Sweet Mega Chunks

2 tsp vanilla extract

1 x prepared and pre-baked Almond Crust or any other crust: see no-bake crust options on the blog

Directions at veganricha.com

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