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Chocolate Vegan Pumpkin Pie | This pumpkin pie is made with silken tofu instead of eggs for a silky and delicious Thanksgiving dessert. | theendlessmeal.com

Chocolate Vegan Pumpkin Pie

Yield: 8 servings
Prep Time: 10 mins
Cook Time: 1 hr 10 mins
Total Time: 1 hr 20 mins
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 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 Filling

  • 15 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 (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.
Serving: 1 slice (of 8), Calories: 325kcal, Carbohydrates: 31g, Protein: 6g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Cholesterol: 1mg, Sodium: 256mg, Potassium: 348mg, Fiber: 4g, Sugar: 13g, Vitamin A: 8280IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 2mg