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Total Time
1hr 30mins
Prep 35 mins
Cook 55 mins

This is a rich & mouth watering dessert that calls for a little ice cream or whipped topping ... so good! It's a perfect pie for the Holidays and for all of the chocolate lovers in the house. The pie crust recipe is from "Vegan Planet" by Robin Robertson & the filling comes from "Eat, Drink & Be Vegan" by Dreena Burton.

Ingredients Nutrition

Directions

  1. Pie Crust:.
  2. Preheat the oven to 350°F Lightly oil a 9 inch pie plate or springform pan.
  3. 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.
  4. Pie Filling:.
  5. Preheat the oven to 425°F Using a double-boiler, melt the 1 1/4 cups of chocolate chips over medium/low heat while stirring occasionally.
  6. 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.
  7. Pour mixture into pie crust and tip pie back and forth to evenly distribute filling. Sprinkle on 2 tbsp of chocolate chips.
  8. Bake for 15 minutes & then reduce heat to 350°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.