Happy Pi Day! – Vegan Pumpkin Cream Cheese Chocolate Pie
Disclosure: This post may contain affiliate links, which means I may receive a commission if you click a link and purchase something. I only include links for products and services I love and believe in. Please check out my disclosure policy for more details!Between the name and the goodness in this pie, this recipe is a mouthful! I suppose that’s representative of the mouthful that is pi, such a lovely long number.
For years, Pi Day has been my favorite holiday. I mean, it’s incorporating two of my favorite things – math and food!
I really wanted to do something out of the ordinary this year, so I thought I’d make something that is a mix between things – part cheesecake, part pumpkin pie. Kinda like how I’m part marketing analyst, part food blogger.
So, without further ado, here’s my recipe for vegan pumpkin cream cheese chocolate pie!
(One note: I did end up “cheating” and picked up a pre-made pie crust as it was 9pm and I wasn’t going to go about making my own pie crust at that hour and wait for it to chill. However, there is a great pie crust recipe on my post about apple pie that you can just half and use for the bottom. I’d probably forego the cinnamon)
Ingredients
- 1 cup cane sugar
- 1 ½ containers of Tofutti cream cheese (12 oz)
- 3 tbsp all-purpose flour
- 2 tsp pumpkin pie spice
- 3 ener-g eggs (4 ½ tsp powder + 6 tbsp warm water)
- 1 can of canned pumpkin
- Pie crust (either homemade or uncooked pre-made)
- ¼ cup chocolate chips (for chocolate drizzled top)
Directions
Preheat the oven to 375 degrees. Throw the pie crust into the oven (to prevent bubbling, you can put some kind of weight on the bottom of the pie before putting in the oven) and cook for about 8 minutes.
While you’re waiting for that to be done, start putting together the filling. Make sure to whip up the ener-g eggs first until they’re frothy. With a hand or stand mixer, blend together the sugar, cream cheese, and flour. When they’re well-combined, add in the pumpkin pie spice, ener-g egg mix, and canned pumpkin until smooth. It might be kind of watery, but don’t worry about that.
Pour the filling into the partially cooked pie crust. If you’re worried about the crust getting too brown, put some foil around it for part of the baking (I did with foil for about 25 mins, 15 mins without)
Put in the oven for about 40 minutes total. The filling might puff up pretty big in the oven. Don’t worry about it. It’ll settle (see pic for hilarity)
Let pie cool in the fridge for at least an hour. After cooled, melt chocolate chips in the microwave for about a minute and drizzle on top of the pie. Let cool for at least 3-4 hours more before serving.
Enjoy with your friends at 3:14 or any time, any day.
