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Chocolate Pumpkin Pie

Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Chill 6 hours
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.