What’s better than pumpkin pie?  Pumpkin pie bites with chocolate cookie crusts!

I’m not sure why I thought a chocolate crust and pumpkin pie filling would go together (other than Halloween colors are orange and black, so I thought it’d be festive at least!), but they do oh-so-fabulously.  The pie filling recipe is from Liz‘s zine, Underwater Cigarettes #3, which features all kinds of fall/holiday feasting ideas (buy a copy!), and I must say that the Pumpkin Pie-O-My! is pure deliciousness.  The chocolate cookie crust is from my mom’s brain, then passed down to me genetically or something.  Anyways, the chocolate crusts gave each bit a satisfying crunch and depth of flavor to match the spicyness of the pumpkin pie.  Oh fall, you rule!

Pumpkin Pie Bites

Preheat the oven to 350 degrees.  Spray four mini muffin tins with vegetable oil.

For the crust:

1 box of vegan chocolate graham crackers
soy milk
vegetable/canola oil

In a large bowl, break and pulverize the graham crackers into small grains.  You can use a food processer to quicken the process, but I like to get my hands all dirty.

Add a tablespoon of soy milk and oil at a time until the cookie grains form a dough that you can mash into each muffin spot in the tin.  Mash the dough into the muffin tins to form crusts that reach to the top of the tin.  You want the crust to be thick enough to cover the metal tin, but not too thick so that you can fill it properly with the pie filling.

For the pie filling:

3/4 lb silken firm tofu
1 16 oz can of pumpkin puree
1 cup brown sugar
2 tbsp canola oil
2 tbsp molasses
1 tbsp maple syrup
2 tsp pumpkin pie spice

In a food processer, mix all ingredients together until smooth.

Spoon the pie batter into the muffin tins, filling each crust to the top of the tin.

Bake for 30-45 minutes, or until an inserted knife comes out of a pumpkin pie bite clean.

Let cool, then with a knife, pop out each bite.  Eat warm or after cooling in the fridge!