Vegan Chocolate Pumpkin Creme Pie

You can't have a Thanksgiving feast without a pumpkin pie right?!?! Well, I've never been a fan of pumpkin but I LOVE chocolate and I LOVE creme so I thought maybe I could make a pie that incorporates all three! It ended up being so good!! For someone who does not like pumpkin flavored everything, I ate almost the entire pie to myself!!

Vegan Chocolate Pumpkin Creme Pie Recipe

• 1 can of coconut creme, chilled overnight in fridge

• 1 block of firm SILKEN tofu

• 1/2 cup pumpkin puree

• 1 t vanilla

• 1/4 cup powdered sugar

• a sprinkle of cinnamon

• a sprinkle of nutmeg

• a sprinkle of salt

• 1/3 cup maple syrup

• 1 Keebler Pie Crust

• 1 package of nondairy chocolate chips

• 1/3 cup of nondairy milk

Chill coconut creme in fridge overnight. Chill a bowl in freezer (I usually only do it for 5 minutes because I forget to put it in sooner and it turns out great). Add silken tofu, pumpkin puree, vanilla, powdered sugar, cinnamon, nutmeg, salt, and maple syrup to a blender. Blend. Add the thick creme of the coconut creme to the chilled bowl (don't add any of the liquid so don't stir the content of the can and keep it upright). Whip the creme for a few minutes. Stir in the pumpkin mixture and whip again until smooth. Add to the pie crust and freeze for an hour. When the hour is almost up, add the chocolate and nondairy milk to a small saucepan. Heat on low, stirring frequently, until melted. Add to the top of the pie and freeze for at least 10 minutes before serving.