Thanksgiving Gluten-Free, Vegan Pumpkin Brownie

Pumpkin Pie and Chocolate Brownie: Together at last!

Yes please.

The triumphant return of Cooking For a High Maintenance Crowd! The joint for all your cooking needs when everyone you know eats something different. Take my family and friends: celiac (gluten-free), vegan, vegetarian, allergies to wheat, chocolate, berries, nuts, and soy. What the?? Weekly (maybe more) I'll be adding a new dish (maybe more) that won't fail to please at least one of your guests. Take this little slice of holiday heaven. I originally discovered the vegan answer to tur-ducken -Pumpkin Pie Brownie - on the uber-awesome vegan website Post-Punk Kitchen. I knew this would take care of my own vegan needs this holiday season, but was going to need to be made gluten-free for my celiac sister and father, and lower in sugar for my diabetic mother. Jeez, you say? You bet! Believe it or not, this puppy was a hit with all the eaters and there was nary a crumb left. Check out my version below and Post-Punk Kitchen's original at www.ppk.com. Happy Thanksgiving yo.

Gluten-Free, Vegan Pumpkin Pie Brownie 

(adapted from Post-Punk Kitchen "Pumpkin Pie Brownie)

Ingredients:

For the brownie layer

4 ounce bittersweet chocolate chips, melted 

1 cup canned or pureed pumpkin (I use organic, 365 brand canned pumpkin)

1/2 cup agave

1/4 cup canola oil

1 teaspoon vanilla extract

3/4 cup Arrowhead Mills brand Gluten Free Baking Mix

1/4 cup dutch processed cocoa powder

1 tablespoon tapioca flour (or arrowroot or corn starch)

For the pumpkin pie layer

1 cup canned or pureed pumpkin (Just use the other half of the can for the brownie layer)

2 tablespoons tapioca flour (or use arrowroot or cornstarch)

1/2 cup non-dairy milk (I used vanilla almond milk unsweetened)

1/4 organic agave nectar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch ground nutmeg

pinch ground allspice

To decorate:

A handful of the same chocolate chips used in the brownie layer

Directions:

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:

Melt the chocolate. 

In a large mixing bowl mix together pumpkin, agave, oil and vanilla. Sift in the GF flour mix, cocoa powder, and tapioca and stir to combine, then mix in the melted chocolate.

To make the pumpkin layer:

Mix all ingredients in a large mixing bowl and stir 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. The original PPK recipe recommends baking for 30 minutes, but I baked it for closer to 40 because the pie center took longer to bake. Start checking on it after 30 minutes because ovens differ. 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.

Options for serving include a little soy or rice milk ice cream (or real ice cream), whipped real cream or the extremely awesome whipped soy cream in a can. And of course the old Cool Whip standby. Holla!