What's the first thing that comes to mind when you think about a Thanksgiving dessert? Here in Canada, the obvious answer would be a creamy, nutmeg-spiked pumpkin pie with a light, flaky pastry crust. If you want to kick it up a notch this holiday, here is a delicious and unexpected dessert that combines spiced pumpkin with a rich, fudgy brownie base–no crust required! Of course, Martha Stewart has already thought of the pumpkin and brownie combo, but she hasn't veganized it!


Thanksgiving can be a sad holiday for animal-loving vegans, but it's also an opportunity to visit with friends and family, reflect on all that we are thankful for, and share a beautiful meal together. I love holidays that give me the opportunity to share delicious and healthy vegan fare alongside my family's traditional recipes.

This rich, after-dinner treat will definitely be on my table this holiday. It highlights the flavour and spices of pumpkin pie but it doesn't involve the fussy and time-consuming aspects of chilling and rolling out a pie pastry crust. I loved how this dessert came out when I used individual tart pans with removable bottoms, but it also works using an 8-inch flan tin or springform pan. Enjoy!


Pumpkin brownie tarts (or pie)
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

1. In a large bowl, sift together the flour, cocoa powder, arrowroot, baking soda and salt.
2. In a separate bowl, whisk together the pumpkin, maply syrup, oil and vanilla extract.
3. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in the melted chocolate.
4. 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.