Even though we are Australian based we still get into the spirit of Thanksgiving. The great thing about our #kinglandau Tofu is that it’s a bit of a magician; in this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. The texture is a little denser than regular pumpkin pie, and every bit as delicious.
For the toasted oatmeal crust:
1⅓ cups rolled oats
⅔ cup pecans
¼ cup brown sugar
⅓ cup coconut oil melted
1 teaspoon vanilla
½ teaspoon sea salt
For the chocolate pumpkin pie :
1 - 15 ounce can pumpkin
1½ cups Kingland Organic Silken Tofu
¼ cup 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)
Preheat your oven to 175°c.
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.
While the oats and nuts are cooling, prepare the chocolate vegan pumpkin pie filling. Add all the remaining ingredients to a blender and blend on high until smooth.
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. Pour the oats into a 9-inch pie pan and press them firmly into the pan. Pour the chocolate vegan pumpkin pie 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.