Pumpkin Pie with Chocolate Drizzle
Serves: 6-8
  • 2 cans pumpkin puree
  • ½ cup maple syrup
  • 3 eggs
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 package tofu
  • ¾ cup sugar
  • 1 pie crust (I used Joyful Pantry's Never Fail (Dairy-Free) Pie Crust and it was awesome! http://thejoyfulpantry.com/2012/10/13/never-fail-dairy-free-pie-crust/)
  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Mix sugar, pumpkin pie spice, and salt together in a small bowl.
  3. Put in blender (I used my vitamix, but any blender is great).
  4. Add tofu and pumpkin puree.
  5. Blend together until smooth.
  6. Add maple syrup and eggs.
  7. Blend until really smooth.
  8. Pour pumpkin filling into your pie crust.
  9. Put pie into oven and bake for ten minutes.
  10. Then lower the oven temperature to 350 degrees Fahrenheit and bake for 40 - 45 minutes.
  11. Unlike a normal pumpkin pie, the middle will be a pretty soft until you let cool completely, then it should firm up.
I added 2 tablespoons of sugar to Joyful Pantry's crust recipe to make it a little sweet since it's a dessert pie :) Also, this recipe makes more than enough filling, so maybe plan on making some pumpkin muffins or something as well, because you will have quite a lot of filling left, but it's so tasty, I ate most of it right out of the bowl!
Recipe by Vivian & Me at http://vivianandme.com/pumpkin-pie-with-chocolate-drizzle/