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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.
  • Slowly incorporate chocolate into pumpkin mixture and whisk until smooth and silky.
  • Pour chocolate-pumpkin filling onto the pre-baked pie crust and refrigerate for 2 hours.
  • Garnish with more pumpkin seeds.


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


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