Vegan Chocolate Pumpkin Pie Recipe

Name: Vegan Chocolate Pumpkin Pie Recipe
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 ⅓ 1 ⅓ cups rolled oats; ⅔ ⅔ cup pecans; ¼ ¼ cup coconut sugar; ⅓ ⅓ cup coconut oil; 1 1 teaspoon vanilla; ½ ½ teaspoon sea salt; 15 15 ounce canned pumpkin; 1 ½ 1 ½ cups silken tofu; ¼ ¼ cup coconut sugar; 1 1 teaspoon cinnamon; ½ ½ teaspoon ground ginger; ¼ ¼ teaspoon ground cloves; ¼ ¼ teaspoon allspice; ¼ ¼ teaspoon sea salt; ½ ½ cup vegan chocolate chips

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5.0

108 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings
8 servings
Calories
325 kcal
Course
Dessert
Cuisine
North American

Vegan Chocolate Pumpkin Pie Recipe

Iris Warren

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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.

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Ingredients

Servings

The Toasted Oatmeal Crust

1 ⅓ 1 ⅓ cups rolled oats
⅔ ⅔ cup pecans
¼ ¼ cup coconut sugar can sub brown sugar
⅓ ⅓ cup coconut oil melted
1 1 teaspoon vanilla
½ ½ teaspoon sea salt

The Chocolate Pumpkin Filling

15 15 ounce canned pumpkin
1 ½ 1 ½ cups silken tofu
¼ ¼ cup coconut sugar can sub brown sugar
1 1 teaspoon cinnamon
½ ½ teaspoon ground ginger
¼ ¼ teaspoon ground cloves
¼ ¼ teaspoon allspice
¼ ¼ teaspoon sea salt
½ ½ cup vegan chocolate chips melted

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Instructions

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.
While the oats and nuts are cooling, prepare the 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 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.
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.

Nutrition Information

Show Details

Serving 1 slice (of 8) Calories 325kcal (16%) Carbohydrates 31g (10%) Protein 6g (12%) Fat 21g (32%) Saturated Fat 12g (60%) Polyunsaturated Fat 3g Monounsaturated Fat 4g Cholesterol 1mg (0%) Sodium 256mg (11%) Potassium 348mg (10%) Fiber 4g (16%) Sugar 13g (26%) Vitamin A 8280IU (166%) Vitamin C 2mg (2%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 325 kcal

% Daily Value*

Serving	1 slice (of 8)
Calories	325kcal	16%
Carbohydrates	31g	10%
Protein	6g	12%
Fat	21g	32%
Saturated Fat	12g	60%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	4g	20%
Cholesterol	1mg	0%
Sodium	256mg	11%
Potassium	348mg	7%
Fiber	4g	16%
Sugar	13g	26%
Vitamin A	8280IU	166%
Vitamin C	2mg	2%
Calcium	78mg	8%
Iron	2mg	11%