Delicious Vegan Pumpkin Pie

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   Pie Crust:

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   1. Preheat the oven to 350 degrees F. Lightly oil a 9 inch pie plate or springform pan.

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   2. In a medium sized bowl or food processor, combine the crumbs, 1 tbsp of sugar, the soy margarine & mix well. Transfer to the prepared pan & press the mixture against the bottom & side of the pan. Bake for 5 minutes & then set aside to cool.

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   Pie FIlling:

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   1.Preheat the oven to 425 degrees F. Using a double-boiler, melt the 1 1/4 cups of chocolate chips over medium/low heat while stirring occasionally.

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   2. While chocolate is melting, in a food processor or blender, add pumpkin pie mix, sugar, arrowroot powder and salt. Puree until very smooth. Once chocolate is melted, add to food processor and puree with pumpkin mixture.

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   3. Pour mixture into pie crust and tip pie back and forth to evenly distribute filling. Sprinkle on 2 tbsp of chocolate chips.

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   4. Bake for 15 minutes & then reduce heat to 350 degrees F and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven & place on cooling rack. Let it cool completely before slicing, refrigerate if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.