Vegan Chocolate Pumpkin Pie

Prepare the Graham Cracker Crust in a 9" pie plate according to the recipe's instructions, but instead of baking it for 7-10 minutes at 375 F, just lightly brown it for 5 minutes at 375 F. Allow crust to cool completely before making the pumpkin pie filling.

Preheat the oven to 425 F.

Process the soft silken tofu in a blender or food processor until smooth and creamy. Add the pumpkin, sugar, maple syrup, cinnamon, ginger, nutmeg, and salt, processing until smooth and well combined.

Pour the filling evenly into the prepared graham cracker crust . Lightly sprinkle the surface with sugar. Bake at 425 for 15 minutes, then turn down the oven heat to 350 F and bake for 40 minutes longer. Allow pie to cool completely on a wire cooling rack, then transfer the pie, uncovered, to the refrigerator to chill for at least 2 hours.

Prepare the Vegan Ganache according to the recipe . Allow the ganache to cool for 5-10 minutes after preparing, stirring occasionally, or until slightly thickened. Pour the ganache evenly on top of the surface of the chilled pie. Return the pie to the refrigerator to chill for 2 hours longer. Serve cold after the chocolate has set.

Cook's Note:

If the top of your crust starts to darken too quickly while baking the filling, lightly tent the edges with foil to prevent burning the crust. (Experienced bakers have all had at least one graham cracker crust come out of the oven blackened, so it is wise to check on the crust frequently when trying out a new recipe in your oven!)