This delicious Chocolate Vegan Pumpkin Pie is made with silken tofu instead of eggs for a silky smooth Thanksgiving dessert. You will LOVE it!
Ingredients
The Toasted Oatmeal Crust
1 ⅓cupsrolled oats
⅔cuppecans
¼cupcoconut sugar, can sub brown sugar
⅓cupcoconut oil melted
1teaspoonvanilla
½teaspoonsea salt
The Chocolate Pumpkin Filling
15ouncecanned pumpkin
1 ½cupssilken tofu
¼cupcoconut sugar, can sub brown sugar
1teaspooncinnamon
½teaspoonground ginger
¼teaspoonground cloves
¼teaspoonallspice
¼teaspoonsea salt
½ - 1cupdark chocolate chips, melted (1 cup makes a very chocolaty pie)
Instructions
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.
1 ⅓ cups rolled oats, ⅔ cup pecans
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.
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 - 1 cup dark chocolate chips
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.
¼ cup coconut sugar, ⅓ cup coconut oil melted, 1 teaspoon vanilla, ½ teaspoon sea salt
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.