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Pumpkin Brownie Tarts (or pie)
Ingredients:
For the brownie layer:
- 3/4 cup whole wheat pastry flour
- 1/4 cup cocoa powder
- 2 tbsp arrowroot
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1 cup pureed pumpkin
- 1/2 cup maple syrup
- 2 tbsp sunflower or canola oil
- 1 tsp pure vanilla extract
- 4 ounces bittersweet chocolate, melted
Directions:
- In a large bowl, sift together the flour, cocoa powder, arrowroot, baking soda and salt.
- In a separate bowl, whisk together the pumpkin, maply syrup, oil and vanilla extract.
- Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in the melted chocolate.
- Use a spatula or the back of a spoon to press the brownie batter evenly into the bottom of 8 individual oiled tart pans with removable bottoms (or an 8-inch flan tin or springform pan). Set aside.
Ingredients:
For the pumpkin layer:
- 1 cup pureed pumpkin
- 1/4 cup maple syrup
- 1/4 cup nondairy milk
- 1 tsp pure vanilla extract
- 2 tbsp arrowroot
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
Directions:
- Whisk together the pumpkin, maple syrup, nondairy milk and vanilla extract in a large bowl.
- In a small bowl, sift together the arrowroot, cinnamon, ginger, nutmeg and allspice.
- Add the spice mixture to the pumpkin mixture and whisk to combine.
- Spoon the pumpkin batter on top of the brownie layer in each tart pan, leaving a little room at the edges. Place pecan halves on top, if desired.
- Bake at 350 degrees for about 20 minutes (for an 8-inch pie, about 30 minutes) or until the pumpkin layer looks fairly firm and has cracked slightly.
- Allow the tarts to cool for 20 minutes and then refrigerate for an hour to set. Drizzle with melted chocolate before serving, if desired.
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