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This chocolate pumpkin pie has all the flavors of classic pumpkin pie with rich vegan chocolate blended right in! It’s creamy, surprisingly simple, and made with silken tofu, so it’s 100% dairy-free and egg-free. Planning your holiday menu? Find more ideas in my vegan Thanksgiving recipes.
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This pumpkin chocolate pie starts with a store-bought crust, canned pumpkin, and a blender, so it’s ready for the oven in about 10 minutes. Then the fridge does the rest!
Quick Glance
- Recipe Name: Vegan Chocolate Pumpkin Pie
- Why You’ll Love It: A rich, creamy pumpkin pie with melted chocolate and no eggs or dairy.
- Time and Difficulty: 10 minutes of prep, 30 minutes of baking, and at least 6 hours of chilling, easy.
- Main Ingredients: Vegan chocolate chips, canned pumpkin, silken tofu, brown sugar, vanilla, pumpkin pie spice, cinnamon, and a vegan pie crust.
- Method: Melt the chocolate, blend the filling, pour it into the crust, bake, and chill.
- Texture and Flavor: A silky, creamy filling with rich chocolate and warm pumpkin spice.
- Quick Tip: Chill it overnight for the cleanest slices.
Table of Contents
What Makes This Chocolate Pumpkin Pie So Good
In this chocolate pumpkin pie recipe, traditional pumpkin pie gets a chocolatey twist. The result is a rich, silky, creamy, well-spiced dessert that’s a guaranteed crowd-pleaser.
- 10 minutes of prep: Melt, blend, pour, and bake.
- Blender easy: A blender (or a whisk and bowl) does all the mixing.
- Pantry staples: A store-bought crust, canned pumpkin, and a few simple ingredients.
- Silken tofu filling: Creamy and dairy-free, with a protein boost.
- Make-ahead friendly: It needs to chill anyway, so make it a day early.
- Reader favorite: Readers have given it nearly 5 stars!
Love the pumpkin chocolate duo? Check out my vegan pumpkin brownies, vegan pumpkin chocolate chip muffins, or pumpkin chocolate chip cookies. Want a no-bake chocolate pie? Try my creamy vegan chocolate pie.
Chocolate Pumpkin Pie Ingredients
You only need 7 simple ingredients plus a pie crust. You’ll find the full amounts in the recipe card below.
- Vegan chocolate chips: Real melted chocolate (instead of cocoa powder) adds richness and helps thicken the filling. I use dairy-free semi-sweet chocolate chips, and bittersweet chocolate works for some or all of it.
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling, so you control the sweetness and spices.
- Silken tofu: Silken (or soft) tofu has a mild flavor and blends into a creamy base that stands in for heavy cream. I use Mori-Nu, and one package is just about the right amount. Avoid medium or firm tofu, which changes the flavor and texture. Check the FAQs for substitutes, and my guide to cooking with tofu for more on the different types.
- Brown sugar: Just a little adds a caramel-like sweetness alongside the chocolate.
- Vanilla extract: Rounds out the chocolate and spices.
- Pumpkin pie spice and cinnamon: Use store-bought or my homemade pumpkin pie spice.
- Vegan pie crust: A regular 9-inch crust works, so there’s no need for deep-dish. Use a store-bought crust (see the FAQs for vegan brands) or make my flaky vegan pie crust.
Recipe Variations
Here are a few simple ways to customize it:
- Espresso powder: Add a pinch to deepen the chocolate flavor.
- Other spices: Try black pepper, cayenne pepper, or cardamom.
- Chocolate chip layer: I haven’t tested this, but you could sprinkle a handful of vegan chocolate chips over the crust before pouring in the filling.
- A different crust: Double up on chocolate with an Oreo or vegan chocolate pie crust (like I use in my Silken Vegan Chocolate Peppermint Pie), or use a gingersnap or graham cracker crust.
- Nut butter: Blend in 1 or 2 Tablespoons of almond or cashew butter.
- Extra vegan chocolate: Swirl vegan chocolate spread into the top before baking, or top the cooled pie with a thin layer of vegan chocolate ganache.
- Make it mini: For mini pies, divide the filling between individual pumpkin pies in a muffin tin and start checking them early.
How to Make Chocolate Pumpkin Pie
Step 1: Melt the chocolate. Preheat the oven to 350 degrees F (175 degrees C). Microwave the vegan chocolate chips in a small, microwave-safe bowl for 30 seconds, then stir. Keep heating in 20-second intervals, stirring in between, until smooth. You can also use the double boiler method from my how to melt chocolate post.
Step 2: Blend the filling. Blend the melted chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon on high until completely smooth and creamy. A whisk and bowl work too.
PRO TIP: Blend just until smooth. Extra air in the filling can cause cracks as it bakes.
Step 3: Fill the crust. Pour the filling into the prepared crust and smooth the top with a spatula.
Step 4: Bake and chill. Bake for 30 minutes, until the edges are set and the center is slightly jiggly. Let it cool, then chill it in the fridge for at least 6 hours, or overnight, before slicing.
PRO TIP: The pie firms up as it chills, so a slightly jiggly center is just right when it comes out of the oven.
Toni’s Recipe Tips
- Use 100% pumpkin puree: Pumpkin pie filling is already sweetened and spiced, so plain puree lets you control both.
- Stick with silken tofu: Its soft texture and mild flavor work perfectly as a heavy cream alternative. Firmer varieties change the flavor and texture.
- Want a crisper bottom crust? Store-bought crusts can stay soft under a creamy filling. Prebake the empty crust following the package directions, then bake the pie on a baking sheet on the lower oven rack.
- Crust browning too quickly? Loosely tent the edges with foil or a pie shield.
- Chill it: Chilling gives the filling its perfect set texture, so keep it in the fridge until you serve it.
- For clean slices: Dip a sharp knife in hot water and wipe it dry between cuts.
What to Serve With Chocolate Pumpkin Pie
Decorate the pie with pastry shapes, candied nuts, toasted coconut, a dusting of cocoa powder, vegan chocolate shavings, or candied orange peel. Then I love a slice with:
- Vegan whipped cream, sprinkled with cinnamon or pumpkin pie spice
- Vegan vanilla ice cream or vegan coffee nice cream
- A warm mug of coffee or tea, or a vegan pumpkin spice latte
Make Ahead and Storage
- Make ahead: Bake it a day ahead so it can chill overnight.
- Fridge: Cover it with plastic wrap or store it in an airtight container for up to 5 days.
- Freezer: Freeze it whole or sliced (with parchment between the slices), wrapped in plastic wrap and then a Ziplock or Stasher bag, for up to 3 months. Enjoy it semi-frozen, or thaw it in the fridge overnight.
- Serve chilled: The filling softens at room temperature, so take it out right before serving.
Chocolate Pumpkin Pie FAQs
Yes! Roast the pumpkin until tender and blend it until smooth. If it’s wetter than canned pumpkin, strain it through cheesecloth for 30 to 60 minutes, until it matches the canned consistency.
Dairy-free cream cheese works, but it tastes more like cheesecake. Thick coconut cream or cashew cream may work, though the taste and texture may vary.
Many store-bought crusts contain butter or lard, so always check the label, since recipes can change. I usually use Marie Callender’s frozen crusts. Betty Crocker’s boxed pie crust mix, Walmart’s Great Value frozen crusts, and Jus-Rol roll-out pastry are other options I’ve used. You can also make your own with my flaky vegan pie crust recipe.
Sure! Divide the crust and filling between the cups of a muffin tin and bake at 425 degrees F (220 degrees C) for about 15 to 20 minutes.
Sure! Bake the filling right in a pie dish or small ramekins for a pudding-like dessert.
More Vegan Pie Recipes
Vegan Desserts
Vegan Sweet Potato Pie (No Eggs or Dairy)
Vegan Desserts
Vegan Banana Cream Pie
Vegan Desserts
Vegan Coconut Cream Pie
Vegan Desserts
Easy Vegan Key Lime Pie
If you tried this chocolate pumpkin pie or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Chocolate Pumpkin Pie
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Video
Ingredients
- 1 cup (170 g) vegan semi-sweet chocolate chips
- 15 ounces (425 g) canned pumpkin puree
- 1 ½ cups (355 g) silken tofu I use Mori-Nu, and one package is just about right
- 1 ½ Tablespoons (20 g) brown sugar
- 1 teaspoon (5 ml) vanilla extract
- 1 Tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 (9-inch) prepared vegan pie crust a regular crust works, no deep-dish needed
- Vegan whipped cream for garnish, optional
- Ground cinnamon for garnish, optional
- Extra vegan chocolate chips for garnish, optional
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a small, microwave-safe bowl, microwave the vegan chocolate chips for 30 seconds, then stir with a fork until smooth. If the chocolate is still lumpy, microwave it in 20-second intervals, stirring in between, until completely smooth.
- Add the melted chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon to a blender and blend on high until completely smooth.
- Pour the filling into the prepared crust and smooth the top. Bake for 30 minutes, until the edges are set and the center is slightly jiggly.
- Let the pie cool, then refrigerate it for at least 6 hours, or overnight, until set. Top with the garnishes and serve chilled.
Notes
- Use silken or soft tofu, since medium and firm tofu change the flavor and texture.
- Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced.
- Blend just until smooth, because extra air in the filling can cause cracks.
- For a crisper bottom crust, prebake the empty crust following the package directions, and bake the pie on a baking sheet on the lower oven rack.
- If the crust browns too quickly, loosely cover the edges with foil or a pie shield.
- Chill the pie for at least 6 hours so the filling sets, and keep it in the fridge until you serve it.
- Store leftovers covered in the fridge for up to 5 days, or freeze for up to 3 months.
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I made this and my pie crust wasn’t cooked enough. Should have pre baked . Very chocolate,
Hi Renee! Thanks so much for making this, and I’m sorry the crust came out underdone. Store-bought crusts can stay soft under a creamy filling, so I’d prebake the empty crust following the package directions, then bake the pie on a baking sheet on the lower oven rack. I just added that tip to the recipe. I’m glad you loved the chocolate!
would the pie come out ok if I left out the chocolate?
I recommend making this one instead: https://plantbasedonabudget.com/easy-vegan-pumpkin-pie/ 🙂
Made this on repeat for all of thanksgiving/Christmas time last year and my entire (nonvegan) family loved it! Just made it again last week (just because I was craving it) and man I forgot how absolutely delicious it is!!!
That is so awesome to hear! Toni has the best pie recipes on her blog. So glad you’re enjoying this yummy goodness! 🙂
The pastry was good but no one liked the pie. it was too dense and much too chocolate, couldn’t taste the pumpkin.
so scrapped off all the top put it in a blender added coconut milk turned it into a mousse.
Sorry about how the pie turned out for you! Love that you made it into a mousse!
Hi Toni,
I would love to make this recipe but I don’t have cups.
Do you know how much silken tofu I need to use in grams?
Hope you can help.
Thanks
Hi! Roughly about 355 grams 🙂
What brands of pie crust have you found to be vegan? So many contain lard.
Marie Callender’s and Keebler Ready Crust Graham Pie Crusts are commonly found! 🙂
Wholly Wholesome pie shells at Whole Foods are also vegan.
One of my fav pies from the blog with the pumpkin twist! Love it!
Thank you so much, Janaye! I’m so happy this one’s a favorite.
This pie is foolproof, for those a little intimidated by baking it’s perfect and uber delicious 🙂
Yess – so simple to make and so delicious!
I love this chocolate pie so much! Easy and incredibly tasty.
Same! So simple and packed with plant protein too!
Chocolate and pumpkin is such a great combo! I will definitely be making this for Thanksgiving!
Right?! The ultimate fall combo! You’re going to love it!
This is sooooo good! It is one of my favorite fall desserts!
Agreed! I loved it so much last year for thanksgiving. It was a hit!
This is such a dream oh my goodness!! It was so rich and creamy, and a great way to eat more vegetables!
Definitely a sneaky way to get in more plant protein! So so good too!
Love this chocolate pie w a subtle hint of pumpkin. Way to satisfying
Same! It was a big hit for my family dinner last thanksgiving!
You hooked me at “chocolate”! This pumpkin pie comes out so deliciously light!
Can’t go wrong with a chocolate recipe!
Chocolate and pumpkin must be a delicious combination! Can’t wait to try your lovely pie!
You’re going to love this one! Let us know what you think if you give it a go 🙂
Can’t believe how easy this was, and the tofu made it so creamy! Definitely would not have known it was vegan
Silken tofu is the best for that creamy pie texture! So good!
made this pie last thanksgiving and it turned out amazing! will make it again!
So tasty and perfect for fall
Agreed! Gotta love this fall pie!