Why use acorn squash in a chocolate cream pie?

Acorn squash, when roasted and pureed, provides a naturally sweet, incredibly creamy, and smooth base for the pie filling, reducing the need for added sugars and fats.

Can I use fresh figs instead of dried California figs?

The recipe specifically calls for dried California figs, which offer a concentrated sweetness and chewiness that contributes to the filling's texture and flavor profile. Fresh figs would alter the moisture content and sweetness.

What can I substitute for tahini in the filling?

The recipe suggests tahini or another nut or seed butter. Almond butter or cashew butter would work well to add richness and a subtle nutty flavor to the chocolate filling.

How long does this vegan chocolate cream pie need to chill?

For the filling to properly firm up and achieve its ideal creamy texture, the pie needs to refrigerate for at least 8 hours, and preferably overnight.

How should I store leftover California Fig Chocolate Cream Pie?

Store any leftover pie slices covered in the refrigerator. Due to its creamy filling, it's best enjoyed within 3-4 days. Freezing is not recommended for optimal texture.

7 years ago

California Fig Chocolate Cream Pie
[Vegan]

NR By: Natalie Martin MS, RD and Lexie Staten MS, RD

Author Bio

Wholly Plants is co-authored by Registered Dietitians and sisters who are passionate about sharing the what,... Read More

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A slice of California Fig Chocolate Cream Pie, topped with a dusting of cacao, revealing a rich, dark brown filling and a crumbly crust, served on a white plate.

vegan california fig chocolate cream pie

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California Fig Chocolate Cream Pie [Vegan]

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Chocolate cream pie might sound like a traditional recipe, but the ingredients in this recipe are anything but! This pie is filled with unprocessed, plant-based ingredients, including both a veggie and a fruit! A whole-food, plant-based chocolate cream pie sweetened with figs. Creamy and firm texture. No-bake crust and no flour, oil or... Read More

Ingredients You Need for California Fig Chocolate Cream Pie [Vegan]

For the Filling:

1 acorn squash, halved and de-seeded
1/2 cup cacao powder
15 California Figs, dried
1/2 cup water
1 teaspoon vanilla extract
1 tablespoon tahini or other nut or seed butter

For the Crust:

2 cups rolled oats
10 California Figs, dried
1/2 cup water
1/3 cup raw almonds or other nut
1 teaspoon vanilla extract
1/8 teaspoon salt

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How to Prepare California Fig Chocolate Cream Pie [Vegan]

Preheat oven to 400°F.
Place acorn squash halves, cut side down, on a baking sheet lined with parchment paper. Cook for 30 minutes, or until soft. Once cooked, remove from oven and let cool.
While squash is cooking, add all crust ingredients to food processor and process until fully combined, stopping to scrape down sides as needed. It will be slightly crumbly.
Press processed crust ingredients evenly into a 9 inch pie pan lined with parchment paper.
Spoon cooled acorn squash flesh into food processor. Add all remaining filling ingredients. Process until smooth, stopping to scrape down sides as needed.
Pour filling into prepared pie crust and spread evenly throughout pan. Refrigerate for at least 8 hours, preferably overnight, as this allows filling to firm.
To serve, remove from pie pan by lifting parchment paper corners, slice and enjoy!