Chocolate Pumpkin Pie
Servings 8
Ingredients
- 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
Instructions
- 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.
Notes
- 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.