Pumpkin Chocolate Pie2018-11-15
- Yield : 1 pie
- Servings : 8 hearty slices
Thanks to ADM for sponsoring this recipe.
Want to play a fun game with your family at the dinner table? Ask them to guess which ingredients are in this pie. I’m sure that they will never guess that what makes it smooth and creamy is …. wait for it … TOFU!
Yep, filled with plant-based protein and pureed pumpkin, this pie is actually nutritious for you! Most people think that tofu is just for savory dishes, but I love using silken tofu in desserts, smoothies, baked goods, but especially in pies! (I tend to use extra firm tofu in my savory dishes.)
I’ve served Pumpkin Chocolate Pie countless times over years and it’s always a hit. Plus, it’s so easy to make! Need more inspiration to make this recipe? Watch this video:
- 1 cup vegan semi-sweet chocolate chips
- 1 (15-ounce) can of pumpkin puree
- 1 ½ cups silken tofu
- 1 ½ tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- 1 prepared vegan pie crust
- Dollop of whipped cream for garnish (optional)
- Sprinkle of cinnamon for garnish (optional)
- Extra chocolate chips for garnish (optional)
Preheat oven to 350 degrees Fahrenheit.
In a small, microwave-safe bowl, microwave the chocolate chips for 30 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
Combine melted chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a blender and blend on high until completely smooth.
Pour pie mixture into the prepared crust and bake for 30 minutes.
Let pie set in the refrigerator overnight, or for at least 6 hours.