Ingredients

The following ingredients have 8 Servings
  • 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 sea salt
  • 15 ounce canned pumpkin
  • 1 ½ cups silken tofu
  • ¼ cup coconut sugar (can sub 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))

Instruction

  • Preheat your oven to 350 degrees.
  • 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 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 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.