Pumpkin Chocolate Pie with Gingersnap Crust

 

My first dessert for the blog!  I brought it to a Thanksgiving potluck.  Pumpkins are good at Thanksgiving.

ready to begin

ready to begin

The recipe is from Eat, Drink, and Be Vegan by Dreena Burton.

The recipe called for a graham cracker crust. I made a crust from Newman’s Own Ginger-O’s sandwich cookies instead. (recipe follows).

The recipe was easy to follow. The  pie was yummy.  It was a like a brownie a little bit. I served it with a coconut-milk based whipped topping from the blog Diet, Dessert, and Dogs. People liked it. They ate it all up!

I would make this pie again. Next time I would not use the pre-mixed pumpkin. I will use plain pumpkin and add my own nutmeg, cinnamon, and ginger.  The pumpkin mix had a strange taste.

adding the final touches before baking

adding the final touches before baking

Sandwich cookies pie crust

Ingredients:

  • 13 sandwich cookies (oreo-like cookies with white filling)

Directions:

Crush cookies into small crumbs using a rolling pin or food processor.  Press into the bottom and sides of a pie pan.  If you will be baking the pie, there is no need to pre-bake the crust.  If you are using the crust in a no-bake recipe, you should bake the crust at 350 degrees for 10-15 minutes.

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