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Chocolate Pumpkin Silk Tart

Makes 1 tart


  • 1 1/2 T. ground flax seed
  • 3 T. water
  • 3 T. maple syrup
  • 2 t. sunflower oil
  • 1/2 t. vinegar
  • 1/3 C. raw cacao powder
  • 1 C. I Heart Keenwah Toasted Quinoa Flakes
  • 1 C. ground green pumpkin seeds (pepitas)
  • Pinch of Kosher salt
  • 1/4 C. non-dairy milk
  • 1 1/2 T. arrowroot starch
  • 2 C. pumpkin puree
  • 1/4 C. maple syrup
  • 1 t. ground cinnamon
  • 1/4 t. ground clove
  • 1/4 t. ground nutmeg
  • 2 t. vanilla extract
  • 1 C. Enjoy Life Foods Dark Chocolate Morsels
Garnish: Pumpkin seeds (optional)


  1. Begin with the crust. Combine ground flaxseed, water, maple, and oil and let sit for 2 minutes.
  2. Add vinegar and cacao powder and stir until you form a paste.
  3. Separately, in a food processor, grind quinoa flakes, pumpkin seeds and salt until you achieve a fine meal.
  4. Transfer quinoa-pumpkin seed mixture to mixing bowl and combine with wet ingredients with your hand, forming a loose dough.
  5. Transfer dough to a parchment paper-lined springform cake pan and spread crust evenly by pressing your fingers towards the edges of pan.
  6. Bake crust at 350 F for 20 minutes and then cool.
  7. To prepare filling: combine non-dairy milk, arrowroot starch, pumpkin puree, cinnamon, clove, nutmeg and vanilla on stove and bring to boil.
  8. In a separate bowl, microwave Dark Chocolate Morsels for 3 minutes (or soften in a double boiler on top of the stovetop).
  9. Stir until the chocolate is smooth and tempered.
  10. Slowly incorporate chocolate into pumpkin mixture and whisk until smooth and silky.
  11. Pour chocolate-pumpkin filling onto the pre-baked pie crust and refrigerate for 2 hours.
  12. Garnish with more pumpkin seeds.

This recipe was adapted from Vegan Richa’s Vegan Chocolate Pumpkin Pie recipe.