Chocolate Pumpkin Pie
This chocolate pumpkin pie has all the flavors of classic pumpkin pie with rich vegan chocolate blended in! It's creamy, surprisingly simple, and made with silken tofu, so it's 100% dairy-free and egg-free.
Servings: 8 slices
Calories: 169kcal
Equipment
- pie pan 9-inch
Ingredients
- 1 cup (170 g) vegan semi-sweet chocolate chips
- 15 ounces (425 g) canned pumpkin puree
- 1 ½ cups (355 g) silken tofu I use Mori-Nu, and one package is just about right
- 1 ½ Tablespoons (20 g) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 (9-inch) prepared vegan pie crust a regular crust works, no deep-dish needed
- Vegan whipped cream for garnish, optional
- Ground cinnamon for garnish, optional
- Extra vegan chocolate chips for garnish, optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small, microwave-safe bowl, microwave the vegan chocolate chips for 30 seconds, then stir with a fork until smooth. If the chocolate is still lumpy, microwave it in 20-second intervals, stirring in between, until completely smooth.
- Add the melted chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon to a blender and blend on high until completely smooth.
- Pour the filling into the prepared crust and smooth the top. Bake for 30 minutes, until the edges are set and the center is slightly jiggly.
- Let the pie cool, then refrigerate it for at least 6 hours, or overnight, until set. Top with the garnishes and serve chilled.
Video
Notes
- Use silken or soft tofu, since medium and firm tofu change the flavor and texture.
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Blend just until smooth, because extra air in the filling can cause cracks.
- For a crisper bottom crust, prebake the empty crust following the package directions, and bake the pie on a baking sheet on the lower oven rack.
- If the crust browns too quickly, loosely cover the edges with foil or a pie shield.
- Chill the pie for at least 6 hours so the filling sets, and keep it in the fridge until you serve it.
- Store leftovers covered in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1slice | Calories: 169kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 199mg | Fiber: 3g | Sugar: 15g | Vitamin A: 8275IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 3mg
