Chocolate Pumpkin Pie (low-fat)

I'm always super excited when it comes to creating something healthy. It is always a challenge to make a dessert guilt-free and delicious. I like omitting oil and butter when I make something healthy so another challenge is to make a dessert moist. That's why pumpkin puree and honey are my favourite ingredients, they always create perfectly chewy and moist texture and you could never guess there is no butter or oil in it. 
And now about this chocolate pumpkin pie: the result was unexpected. It didn't rise much and had a dense, chewy, fudge-like texture. You almost can't taste pumpkin in it, I added some lemon zest so the pumpkin layer is more like a lemon layer which matches perfectly with the cocoa layer. This recipe is definitely a keeper. It's quite unusual, but that's why I like experimenting!

Chocolate Pumpkin Pie (low-fat)

125g quick oats, ground
125g all purpose flour
65g light brown sugar
100g white granulated sugar
1 tsp baking powder

400g pumpkin puree
2 eggs, lightly beaten
65g honey, melted
20g sour cream
Zest from 1 lemon

20g dark unsweetened cocoa powder
30g white granulated sugar
50ml + 50ml boiling water (separated)

1) In a large bowl, combine together ground oats, all purpose flour, light brown sugar, white sugar and baking powder. Set aside.

2) In a medium bowl, combine together pumpkin puree, eggs, honey, sour cream and lemon zest. Set aside.

3) Add pumpkin puree mixture into the flour mixture and mix just until smooth.

4) In a medium bowl, combine together cocoa powder and white sugar. Mix in 50ml of boiling water and stir. Let sit for 2 minutes.

5) Add half of the pumpkin puree/flour mixture into the cocoa/water mixture, spoon by spoon. Mix until you get a smooth batter. Set aside.

6) Add another 50ml of boiling water into the remaining pumpkin puree/flour mixture and stir until you get a smooth batter.

7) Preheat oven to 180C/350F. Ligtly grease a 23cm round springform pan.

8) Spread 1/2 of pumpkin batter into the pan. Top with 1/2 of cocoa batter. Spread the remaining pumpkin batter on top and top with the remaining cocoa batter.

9) Bake for 35-45 minutes. Cool completely (preferably leave it overnight) and slice.

Recipe by collecting memories