black pepper, brown sugar, butter, Chatfield's® Date Sugar, Chatfield’s® Semi Sweet Chocolate Chips, cinnamon, clove, eggs, ginger, heavy cream, MI-DEL® Ginger Snaps, pumpkin puree, vanilla extract

Chocolate Pumpkin Pie

This delicious twist on a holiday staple will make all of your guests happy. Thanks to our friends at City Harvest for the delicious recipe! Ingredients 3/4 bag MI-DEL® Ginger Snaps5 tbsp butter3 eggs1/2 cup heavy cream1 tsp vanilla extract1 (15 oz) can of pumpkin puree1/2 cup brown sugar1/2 cup Chatfield’s® Date Sugar2 tbsp cinnamon1 […]

25 minutes
25 minutes
4 servings

This delicious twist on a holiday staple will make all of your guests happy. Thanks to our friends at City Harvest for the delicious recipe!

Ingredients
Ingredients
Instructions
  1. Preheat oven to 350 degrees
Crust:
  1. Add gingersnaps to blender and blend until cookies are a fine consistency.
  2. Melt butter and coat 9” pie dish.
  3. Combine remaining butter and blended gingersnaps in the pie plate. Press all around with a spoon. Add gingersnaps slowly, to make sure all butter is combined properly. No need to pre-bake.
Pie:
  1. In large mixing bowl, whisk eggs, cream and vanilla.
  2. Stir in brown sugar and date sugar.
  3. Add pumpkin puree and combine, using a whisk or spatula here
  4. Add all spices
  5. In a separate bowl, melt chocolate chips, using a double boiler or microwave for 15-20 seconds until chocolate is smooth enough to spread.
  6. Pour half of the pumpkin mixture into the pie plate.
  7. Pour chocolate over the pumpkin mixture and use spatula to spread the layer evenly.
  8. Add remaining pumpkin over the chocolate and spread evenly.
  9. Pop in the oven! Check after 45 min and keep pie cooking for 55 minutes to 1 hour.
  10. Let cool, and enjoy!!

Ingredients

Instructions

  • 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
  • 1/2 cup chickpea hummus
  • 1/2 cup beetroot hummus
  • 1 small sweet potato , thinly sliced
  • 1 medium beet , thinly sliced
  • 1 medium carrot , thinly sliced
  • 1/4 cup edamame , shelled
  • 1/4 cup cranberries
  • 1/4 cup yellow corn
  • 1/2 cup heirloom cherry tomatoes
  1. Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps