Crustless Marbled Chocolate Pumpkin Pie

Can you believe how fast October is flying by?  Yeah, me neither.

I'm definitely not the only one saying this, but holy cow, has the month flown by.  Halloween's less than a week away, Novembers just a day after that, and fall is in full swing.  

It's time for some pumpkin action, is it not?

Today's pumpkin masterpiece is pretty awesome, if I do say so myself.

I started with a delicious (and super healthy!) Pumpkin Pie filling.  Then a I made my favorite Tofu Chocolate Mousse.  Finally- and this is the best part- I swirled them together!

My oh my, did it turn out delicious.  You've got to bake this pie this fall season, or you will be seriously missing out.

Crustless Marbled Chocolate Pumpkin Pie
Pumpkin Layer:

• 1 (15 oz) can pumpkin puree
• 1 cup milk
• 1/3 cup spelt flour
• 1/4 cup maple syrup
• 1 flax "egg" (1 tbsp flax + 3 tbsp water) or 2 egg whites or 1 egg
• 2 1/2 tsp cinnamon
• 2 tsp baking powder
• 1 tsp vanilla
• 1/2 tsp ginger
• 1/4 tsp salt

Chocolate Layer:

• 1 (12.3 oz) package shelf stable tofu (I used the brand from Trader Joe's)
• 1/2 cup cocoa powder
• 1/2 cup melted chocolate chips
• 2 tbsp maple syrup
• 2 tbsp milk

Preheat oven to 350F.  Grease a 10in round pan.  In a large bowl, combine all ingredients for pumpkin layer.  Mix until incorporated and smooth.  Set aside.  In the bowl of a food processor, combine all chocolate layer ingredients.  Blend, on and off, until everything has been combined and there are no tofu lumps.  Scrape down the side of the machine as necessary.  

To create the marbled effect:  Start with the pumpkin layer.  Take large spoonfuls and put them in the pan at random until about 1/2 the batter has been used.  Do the same with the chocolate layer.  After 1/2 the chocolate has been used, go back to the pumpkin and use the rest.  Repeat with the chocolate layer.  At this point, there should be some type of batter filling the entire pan.  Take a knife and swirl it through the top to make it look pretty.  After that, it's ready to bake.

Bake in preheated oven for 35-40 minutes, until firm.  Let chill in fridge overnight before slicing and serving.