Chocolate Pumpkin Pizookie

Since the deep dish cookie pie was such a hit, I’m betting this will be too. And as a bonus, it’s Stage 1! (The deep dish cookie pie was on hold until we can get apples back in.) (Found here: http://chocolatecoveredkatie.com/2011/10/24/its-a-chocolate-pumpkin-pizookie/ ) Adding our brands in italics…

2 cans white beans or garbanzos (drained and rinsed. 500g total, once drained)(any that lists only beans/water/salt)
1 cup quick oats (Bob’s Red Mill GF is likely what we’ll do. Not officially on the list, but good remarks in the forum, and a lot of their other products have been officially researched and okayed)
1/4 cup pureed pumpkin (or butternut squash or sweet potato)(plain pumpkin puree from a can should work.. NOT the pie filling)
2 tsp pure vanilla extract (any that’s just vanilla & alcohol.. McCormick’s is labeled GFCF)
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 (C&H or Domino for us)
1 cup chocolate chips (Enjoy Life, to keep it GFCF & therefore safe for all of us)

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.

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