I hope you all had a very happy Thanksgiving. We had a lovely all vegan Thanksgiving here in NYC filled with amazing food–and of course, true to my word I did both yoga and my usual runs to keep my mind and body happy! I have zero conviction that mine was the most elaborate vegan Thanksgiving meal. Since it was just me and my boyfriend, I wanted to make tried-and-true, homey dishes so I can focus on just relaxing and having a good time, as opposed to freaking out and running to the store for that one item. I was so relaxed in fact that I refused to whip out my Canon and just took photos with my iPhone!
I made a Tofurky roast, garlic mashed potatoes with sauteed spinach, mushroom miso gravy (mmm delicious), stuffing, roasted delicata squash, roasted Brussels sprouts, and a red cabbage salad that is a hybrid of the French carottes rapees and a version that my boyfriend’s mom makes. About the Tofurky: I know, it’s not too terribly original, but I’ve made one every year since I became vegan, and it brings back fond memories. Plus the Tofurky company is based in Hood River, Oregon, one of my very favorite places near my hometown of Portland. For some reason this makes me feel like it’s a local business I’m supporting, though of course they’re ubiquitous.
This was the fourth consecutive year that I made my devastating Vegan Chocolate Pumpkin Pie for Thanksgiving. Honestly, this pie is so ridiculously easy–and so ridiculously addictive. You can’t mess it up, it always tastes heavenly, and you look like a domestic goddess for very little effort. Over the years this pie has gone up against chocolate avocado mousse pie (mine), non-vegan apple galette (my sister’s), and countless other goodies, and come up on top every time. (I couldn’t judge against the apple galette, but so people whisper). I highly recommend this for anytime between now and Christmas (or really, whenever, but who’s counting).
Vegan Chocolate Pumpkin Pie
1 Vegan graham cracker crust (I always use Arrowhead Mills organic crust)
1 can unsweetened pumpkin puree (I use BPA-free organic kind)
3 tbsp sugar
1/3 container silk tofu (about 3/4 cup)
1/2 tsp cinnamon, plus more for sprinkling on top
1/4 tsp nutmeg
dash ground cloves
dash allspice
1 cup vegan semisweet chocolate chips
1. Heat the oven to 350 degrees. Blend pumpkin, tofu, sugar, and spices in the blender until smooth and creamy. Here you do a taste test. 3 tbsp sugar is plenty to bring out the natural sweetness of pumpkin, especially since we’ll be adding loads of chocolate later. But if you want a little more spice, here’s your chance.
2. Melt chocolate chips however you want to–yes, I take the shortcut and use microwave but you won’t notice the difference. Promise.
3. Use a spoon to carefully add the melted chocolate to the graham cracker crust. There’s no right or wrong way to do this–just layer it on! Make sure you get the sides too.
4. Once that’s done, pour in the pumpkin mixture into the crust. Sprinkle with more cinnamon on top. Bake for at least thirty minutes or until pie is set (it’s ready if area about 2.5″ from the crust is set). Cool on a wire rack for at least half an hour before putting in the fridge to set further. This pie tastes best if it’s colder than room temperature.
More in Seasonal Treats: Vegan Cranberry Sauce Crumb Cake
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Photo: Peaceful Dumpling
