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This decadent vegan chocolate pumpkin pie will surprise everyone this holiday season with its creamy texture and the combination of the spices of pumpkin pie with non-dairy chocolate! It’s truly a winner – a pie that is perfect for any level cook, goes together easily, and bakes up perfectly delightful!
Want to play a fun game with your family at the dinner table? Ask them to guess what ingredients are in this vegan pumpkin chocolate pie. I’m sure that they will NEVER guess that what makes it smooth and creamy is …. wait for it … TOFU!
Yep, filled with plant-based protein and pureed pumpkin, this plant-based pumpkin chocolate pie is actually nutritious for you!
Most people think that tofu is just for savory dishes, but I love using silken tofu in desserts, smoothies, and baked goods, especially in pies! Check out this guide to tofu for more information on silken tofu and the other kinds out there!
Tofu has a bad rep of being bland and tasteless but if you learn how to use it, you will end up loving it! And in most sweet preparations, you won’t even taste it and it adds a firmer consistency.
I’ve served this vegan pumpkin chocolate pie countless times over years and it’s always a hit. If you want to try more desserts made with silken tofu, try this silken vegan chocolate peppermint pie or creamy vegan chocolate pie. If you’re a big fan of pumpkin pie in general, you’ll love these mini pumpkin pies.
What Goes Into This Recipe
This vegan pumpkin chocolate pie is made with simple, easy-to-find ingredients. Here’s an overview of the main items you will need to get at the grocery store.
How To Make
Let’s look at what goes into making this vegan chocolate pumpkin pie recipe. For detailed instructions, be sure to check the recipe card down the page.
Step 1: Gather up all your ingredients and preheat the oven. Melt the vegan chocolate (how to melt chocolate here) until it’s completely smooth.
Step 2: Combine the melted vegan chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a blender and blend on high until completely smooth.
Step 3: Pour the pie mixture into the prepared crust and bake for 30 minutes.
Step 4: Let the pie set in the refrigerator overnight or for at least 6 hours.
How to Melt Vegan Chocolate
Melting vegan chocolate is a tiny bit tricky because it can burn very easily and may seize up if not melted slowly or water is introduced to it.
- In the microwave: Place the vegan chocolate in a small microwave-safe bowl. Place in the microwave and use 50% power in thirty-second intervals. Check it in between each cooking period. Give the bowl a turn and stir the vegan chocolate around. Repeat until the dairy-free chocolate is melted and smooth.
- On the stove: Use a double boiler or a metal bowl set on top of a pot of boiling water. Place the dairy-free chocolate in the metal bowl over the pot of water and stir with a whisk until smooth.
You can also check out this guide on how to melt chocolate for more details!
Expert Tips
- Pumpkin pie with vegan chocolate needs time to set in the refrigerator in order to firm up. I highly recommend making it the night before to give it more time to firm up.
- Make sure you are using the right tofu! Silken tofu is quite different than regular tofu so be sure your package states that it is silken (AKA soft). If you want to learn more check out my guide to tofu.
- Using homemade pumpkin puree? Be sure to drain it well as it tends to have much more liquid than canned. I find that using canned pumpkin is easier and generally produces more consistent results.
FAQs
Pumpkin pie is typically eaten cold or at room temperature. Chilling a pumpkin pie after baking helps it to set. If you were to cut into a hot pumpkin pie, it likely would ooze out onto the plate.
First, give the pie a gentle shake. The filling should not jiggle a lot. The second check is to insert a knife in the center. It should come out clean.
Storage
- Refrigerator: Whether you make the pie in advance or have leftovers, this vegan chocolate pumpkin pie should be stored in the refrigerator. This maintains its consistency and the ingredients in the pie will last longer when refrigerated. Cover it well or store it in an airtight container for up to five days.
- Freezer: Wrap it well and store it in the freezer for up to one month. When ready to serve, transfer it to the refrigerator and thaw overnight.
Chocolate Pumpkin Pie
Video
Equipment
Ingredients
- 1 cup of vegan semi-sweet chocolate chips
- 15 ounces of pumpkin puree
- 1 ½ cups of silken tofu
- 1 ½ tablespoons of brown sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of ground cinnamon
- 1 prepared vegan pie crust
- Dollop of whipped cream for garnish (optional)
- Sprinkle of cinnamon for garnish (optional)
- Extra vegan chocolate chips for garnish (optional)
Instructions
- Preheat the oven to 350 degrees F.
- In a small, microwave-safe bowl, microwave the vegan chocolate chips for 30 seconds. Mix with a fork until smooth. (If the vegan chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the vegan chocolate is completely smooth.)
- Combine melted vegan chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and ground cinnamon in a blender and blend on high until completely smooth.
- Pour pie mixture into the prepared crust and bake for 30 minutes.
- Let pie set in the refrigerator overnight, or for at least 6 hours.
Notes
- Pumpkin pie with vegan chocolate needs time to set in the refrigerator in order to firm up. I highly recommend making it the night before to give it more time to firm up.
- Make sure you are using the right tofu! Silken tofu is quite different than regular tofu so be sure your package states that it is silken (AKA soft). If you want to learn more check out my guide to tofu.
- Using homemade pumpkin puree? Be sure to drain it well as it tends to have much more liquid than canned. I find that using canned pumpkin is easier and generally produces more consistent results.
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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!
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!