I make this every year, super yum! Photo dump with a loose recipe below. Big shout out to our good friends at Chicago Vegan Foods, Vegetable Shredder Elite!
Melt bag of Chocolate Chips in a bowl, mix until totally melted and then spread on the bottoms of the Pie Crusts. Then place Dandies marshmallows on the bottom of the pan.
Mix Tofutti Cream Cheese, Pumpkin, Spices, Energ Egg and Sugar in a bowl. The Ener-G egg is helpful, but if you can’t find it, mix 1 TB spoon of baking powder with two Table spoons of water.
Spread the Pumpkin Mix into the pans when the marshmallows are relatively stuck in the chocolate bottoms.
Bake at 375F for about 30 min.
They are done when they have a solid looking top. Let them cool in the oven for about 10 more minutes. Cool them on a rack until they reach room temperature. Finally let them chill in the fridge for at least an hour.
2 Graham Cracker Crusts
2 Tofutti Cream Cheese
1 Can of Pumpkin
1 12oz Bag of Chocolate Chips
30-40 Dandies Vegan Marshmallows
2 ENER-G Egg or 1TBS of Baking powder / 2 TBS Water
6 Table Spoons of Sugar
5 Table Spoons of Pumpkin Pie Seasoning