No-Bake Chocolate Pumpkin Pie from PlantPure Nation

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Published on November 12, 2015 by Jill McKeever

Print this recipe off and hang it on your fridge. You'll want to make it for the next special occasion in your life or upcoming potluck. People will think you're a Plant-Based Rockstar like me. ;D

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Here's all you need to make the pie:
Date Nut Crust (1 pie crust)
1 cup pitted Medjool dates
1 1 /2 cups walnut pieces
1 /2 cup shredded unsweetened coconut
1 teaspoon vanilla extract
1 /2 teaspoon ground cinnamon

Blend all the ingredients in a food processor at high speed until it becomes a sticky consistency. Press the mixture into a pie pan and chill until ready to fill.

No-Bake Chocolate Pumpkin Pie (serves 8)
1 cup vegan semisweet chocolate chips, melted
1 (15-ounce) can pumpkin puree
1 /4 cup unsweetened cocoa powder
1 /4 cup maple syrup
1 /4 teaspoon ground cinnamon
1 /4 teaspoon salt
1 /8 teaspoon nutmeg
1 /8 teaspoon ground cloves
1 Date Nut Crust
Fruit, nuts or chocolate shavings for garnish

In a food processor, blend melted chocolate, pumpkin puree, cocoa powder, maple syrup, cinnamon, salt, nutmeg and cloves until smooth.

Pour into the Date Nut Crust and refrigerate for at least 4 hours. The pie gets firmer the longer it sits.

Garnish the top with fruit, nuts, or chocolate shavings.

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