Pumpkin Chocolate Pie

Want to play a fun game with your family at the dinner table? Ask them to guess which ingredients are in this pumpkin chocolate pie. I’m sure that they will never guess that what makes it smooth and creamy.


– 1 C of vegan semi-sweet chocolate chips – 15 oz of pumpkin puree – 1 1/2 C of silken tofu – 1 1/2 Tbsp of brown sugar – 1 tsp of vanilla extract – 1 Tbsp of pumpkin pie spice – 1 tsp 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.