1 1/4 cup vegan chocolate chips (semi sweet)
1/4 cup Silk dark chocolate almond milk
1 can (15 oz) pumpkin puree (I wanted to avoid tofu since soy is no bueno, but that is up to you dear viewer)
3/4 cup sugar
1 Tbsp molasses
2 tps arrowroot powder (this is a thickening agent)
1 tsp vanilla extract
If you are a cheater like me, you can buy an Arrowhead Mills premade graham cracker crust. Note: this is dairy, but not soy free.
For most of the crazier ingredients (vegan chocolate chips and arrowroot powder) you are gonna need to hit up your local Whole Foods. When you get back preheat your oven to 425 degrees while you watch this awesome video to laugh about how you just experienced most of it for real. Your best friends will be these two milk free chocolate filled goodies:
While the oven is heating up put the chocolate chips in a microwavable bowl and heat at 15 second intervals, checking regularly, until melted.
Open up the pumpkin puree and mix it in with the melted chocolate. I tried this to help get some of the chocolate stuck on the bottom of the bowl and it actually worked really well.
Add the rest of the filling ingredients to the bowl and then mix in the pumpkin chocolate mixture. Stir until everything is well combined and put it in the pie crust. Even it out so you look like you know what you are doing and pop in the oven for 15 minutes.
This will give you some time to contain your excitment, but don't get ahead of yourself. After 15 minutes you will need to lower the heat to 350 degrees and then bake for 40 more minutes.
Now I pulled it out, let it cool and then went straight for a slice. Looking back I think I would have put it straight into the fridge to see if it would firm up a bit more. Either way you do it the taste is great though so it's up to you. Give it a try and if you do your own variations, let me know. There is no wrong way to make a chocolate pie!!
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