Vegan Chocolate Pumpkin Pie Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
325 kcal
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Course
Dessert
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Cuisine
North American
Vegan Chocolate Pumpkin Pie Recipe
Description
This pie begins with a crust made from rolled oats and pecans toasted in the oven to enhance flavor and texture. After cooling, these ingredients are coarsely ground and combined with coconut sugar, melted coconut oil, vanilla, and salt to form a crust pressed firmly into a 9-inch pie pan.
The filling blends canned pumpkin, silken tofu, coconut sugar, warming spices like cinnamon, ginger, cloves, and allspice, with melted vegan chocolate chips for a rich and creamy texture. The pie is baked at 350 degrees Fahrenheit for one hour until set and a toothpick inserted comes out clean.
Allowing the pie to cool for at least an hour ensures the filling firms properly. This dessert is suitable for those seeking a plant-based, chocolate-infused pumpkin pie alternative with a crunchy oat and nut crust.
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 salt sea salt
The Chocolate Pumpkin Filling
- 15 ounce pumpkin canned
- 1 ½ cups silken tofu
- ¼ cup coconut sugar can sub brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon cloves ground
- ¼ teaspoon allspice
- ¼ teaspoon salt sea salt
- ½ cup chocolate chips melted, vegan
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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