Pumpkin Chocolate Chip Pizookie (GF)

By Jackie618

Ingredients

• 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)
• 1 cup quick oats
• 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
• 2 tsp pure vanilla extract
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 and 1/2 tsp cinnamon
• 3 tbsp vegetable oil or coconut oil
• 1 and 1/2 cups brown sugar or coconut sugar (For a sugar-free version, perhaps try xylitol. Also, white sugar will work if you don’t have brown. Also: I know some readers have successfully made my original pie with agave, but I haven’t tried it.)
• 1 cup chocolate chips

Preparation

Step 1

Blend everything (except the chips) very well in a food processor (NOT a blender). Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.