This delicious Chocolate Vegan Pumpkin Pie is delicious, healthier pie for your Thanksgiving table. It is made with silken tofu instead of eggs for a silky smooth dessert. Your guests will love it! The great thing about tofu is that it's a bit of a magician; it can change and adapt and become many different things. Both soft and silken tofu has next to no flavor of their own, so they're really easy to incorporate into desserts.
Ingredients
The Toasted Oatmeal Crust
1 ⅓ cups rolled oats
⅔ cup pecans
¼ cup coconut sugar, can sub brown sugar
⅓ cup coconut oil melted
1 teaspoon vanilla
½ teaspoon sea salt
The Chocolate Pumpkin Filling15 ounce canned pumpkin
1 ½ cups silken tofu
¼ cup coconut sugar, can sub brown sugar
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon allspice
¼ teaspoon sea salt
½ – 1 cup dark chocolate chips, melted
Method* Preheat your oven to 350 degrees.
* Place the oats and the pecans on a baking sheet and toast them in the preheated oven for 10 minutes, mixing halfway. Remove them from the oven and let them cool.
* While the oats and nuts are cooling, prepare the chocolate vegan pumpkin pie filling. Add all the ingredients to a blender and blend on high until smooth.
* Once the oats and nuts have cooled slightly put them in a food processor and pulse a few times till they are coarsely ground.
* If you don't have a food processor, you can chop the oats and nuts by hand. Pour the ground oats and pecans into a large bowl, add the remaining crust ingredients and mix well.
* Pour the oats into a 9-inch pie pan and press them firmly into the pan. Pour the chocolate vegan pumpkin filling into the pan and smooth out the top. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the middle comes out clean.
* Let the pie cool for at least an hour before serving it. It will set as it cools.