Indulge in the delight of this luscious chocolate pumpkin pie that’s sure to amaze everyone during the holiday season! Its velvety texture blends the classic pumpkin pie spices with rich chocolate, making it a winning treat. Whether you’re a beginner or an experienced cook, this pie is a breeze to make and bakes up perfectly delightful!
Chocolate Pumpkin Pie
- 1 cup of vegan semi-sweet chocolate chips
- 15 ounces of pumpkin puree
- 1 ½ cups of silken tofu
- 1 ½ tablespoons of brown sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- 1 prepared vegan pie crust
- Whipped cream for garnish optional
- Cinnamon for garnish optional
- Extra vegan chocolate chips for garnish optional
- Preheat the oven to 350 degrees Fahrenheit.
- In a small, microwave-safe bowl, heat the vegan chocolate chips for 30 seconds. Stir with a fork until smooth. If there are lumps, microwave in 20-second intervals, stirring in between, until smooth.
- Blend the melted vegan chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a blender until completely smooth.
- Pour the pie mixture into the prepared crust and bake for 30 minutes.
- Allow the pie to set in the refrigerator overnight or for at least 6 hours.
- For a firm texture, it’s recommended to refrigerate the pumpkin chocolate pie overnight; making it the night before is ideal.
- Use silken tofu, as it differs from regular tofu. Ensure your package specifies it as silken (AKA soft). Check my tofu guide for more information.
- If using homemade pumpkin puree, drain it well, as it tends to be more liquid. Canned pumpkin is easier and generally yields more consistent results.