Vegan Chocolate Pumpkin Pie

Also, give this vegan purple sweet potato pie a whirl and add a vibrant pop of color to your table! This is an easy and delicious way to depart – just a little – from the traditional. The good news is, you keep all the wonderful things about pumpkin pie and just add more goodness – like chocolate and a toasted oatmeal crust! Win-win!

Vegan chocolate pumpkin pie filling:

Canned pumpkin: This is pumpkin puree that you can find in the baking isle, if not year-round then usually during fall and winter months. You’re looking for a product that has just the one ingredient: pumpkin. If you can only find “pie filling” or “pumpkin pie mix” that have other ingredients besides pumpkin, this is not what you’re looking for. Silken tofu: You read that right! Silken tofu is added to the pie filling to provide a silky, creamy texture. It’s truly divine and gives an added protein boost – each piece of pie has 6 grams of protein!! Coconut sugar: You only need ¼ cup of coconut sugar for this dessert recipe. If you don’t have coconut sugar, you can substitute brown sugar. Spices: For this pie recipe you will need a combination of soul-warming spices that make up the classic taste of pumpkin pie. This includes cinnamon, ground ginger, ground cloves, allspice, and sea salt. You can also use pumpkin pie spice. Vegan chocolate chips: You will melt the chocolate chips to be combine into the pie filling for that decadent chocolate flavor.

Silken tofu is sometimes referred to as soft tofu and has a crumbly texture. It’s perfect for blending into dessert because it lends itself to a perfectly smooth, creamy texture. The pie filling, therefore, is still comparable to classic pumpkin pie. This is one way to remove eggs from the recipe and still achieve that desired velvet texture. It’s the same trick we use to make out vegan pots de creme! The added bonus of using silken tofu (besides being vegan-friendly) is that this pie recipe has lots of protein in it! For a keto version, try this low carb pumpkin pie!