Chocolate Pumpkin Pie

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.

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

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.