This decadent chocolate pumpkin pie will surprise everyone this holiday season with its creamy texture and the combination of the spices of pumpkin pie with chocolate! It’s truly a winner, a pie that is perfect for any level cook, goes together easily, and bakes up perfectly delightful!
Extra vegan chocolate chips for garnish (optional)
Instructions
Preheat the oven to 350 degrees F.
In a small, microwave-safe bowl, microwave the vegan chocolate chips for 30 seconds. Mix with a fork until smooth. (If the vegan chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the vegan chocolate is completely smooth.)
Combine melted vegan 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.
Video
Notes
Pumpkin pie with vegan chocolate needs time to set in the refrigerator in order to firm up. I highly recommend making it the night before to give it more time to firm up.
Make sure you are using the right tofu! Silken tofu is quite different than regular tofu so be sure your package states that it is silken (AKA soft). If you want to learn more check out my guide to tofu.
Using homemade pumpkin puree? Be sure to drain it well as it tends to have much more liquid than canned. I find that using canned pumpkin is easier and generally produces more consistent results.