What's not to absolutely adore about the warming spices of pumpkin pie combined with creamy chocolate, and a toasted oatmeal crust! This vegan chocolate pumpkin pie will become a new holiday favorite, and not just for the vegan, gluten-free, and non-dairy members of your crew.
Preheat your oven to 350 degrees. Place the oats and the pecans on a baking sheet and toast them for 10 minutes, mixing halfway. Remove them from the oven and let them cool.
1 ⅓ cups rolled oats, ⅔ cup pecans
While the oats and nuts are cooling, prepare the pie filling. Add all the ingredients to a blender and blend on high until smooth.
¼ cup coconut sugar, 15 ounce canned pumpkin, 1 ½ cups silken tofu, ¼ cup coconut sugar, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon allspice, ¼ teaspoon sea salt, ½ cup vegan chocolate chips
Once the oats and nuts have cooled slightly put them into your 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.
¼ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla, ½ teaspoon sea salt
Transfer the crust ingredients 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 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.