Chocolate Pumpkin Pie
This chocolate pumpkin pie contains all the flavors of pumpkin pie with added vegan chocolate! It’s creamy, surprisingly simple, & so delicious!
Servings: 8 servings
Calories: 268kcal
Equipment
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
- Dollop of vegan whipped cream for garnish (optional)
- Sprinkle of cinnamon for garnish (optional)
- 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 the pie set in the refrigerator overnight, or for at least 6 hours.
Video
Notes
- Use silken tofu: Its soft texture and mild flavor work perfectly as a heavy cream alternative. Firmer varieties will change the flavor and texture.
- Don’t over-mix: Too much air in the filling may cause ‘cracking.’
- Crust browning too quickly? Loosely tent the edges with foil/a pie shield.
- Chill it: This is important to achieve the perfect ‘set’ texture. It’s also important to keep it chilled for the best texture.
Nutrition
Calories: 268kcal | Carbohydrates: 33g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 94mg | Potassium: 220mg | Fiber: 4g | Sugar: 15g | Vitamin A: 8275IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg
