Chocolate Pumpkin Pie

BY : PUBLISHED : October 5th, 2022 UPDATED: November 15th, 2022

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!

completed Chocolate Pumpkin Pie against a white surface with a slice missing and plated in the background

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 peppermint chocolate pie or vegan chocolate cream pie.

Why This Recipe Works

  • Simple ingredients. Made with mostly pantry staple baking ingredients plus a few others you can easily find in most grocery stores.
  • Easy to make. Using your blender whips up the pie in no time!
  • Great flavor. All the flavors of pumpkin pie combined with the slightly bitter, rich taste of vegan chocolate.
  • A vegan pie that’s perfect for all types of eaters, even non-vegans!

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.

ingredients for Chocolate Peanut Butter Pie measured out against a light surface
  • Semi-sweet vegan chocolate chips: Make sure they’re vegan!
  • Pumpkin puree: Use canned pumpkin puree or make your own! 
  • Silken tofu: This soft tofu gives the vegan chocolate pumpkin pie its ultra-creamy texture.
  • Brown sugar: Just a touch for sweetness.
  • Vanilla extract: Adds sweetness with some depth behind it.
  • Spices: This pie uses pumpkin pie spice and ground cinnamon to give it the traditional fall flavors of pumpkin pie.
  • Vegan pie crust: Many commercial brands of pie crusts are dairy-free these days. Just be sure to check the package or you can opt to make your own at home.
  • Vegan whipped cream: Totally optional but adding it on top looks great and tastes better too! Use a store-bought vegan whipped cream or make your own.

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.

  • 3) 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.
  • 4) Pour the pie mixture into the prepared crust and bake for 30 minutes.
  • 5) 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 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

Should pumpkin pie be eaten hot or cold?

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.

How can I tell when my pie is done?

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.

completed Chocolate Pumpkin Pie against a white surface

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.

More Vegan Pie Recipes

Photos by Alfonso Revilla

completed slice of Chocolate Pumpkin Pie plated on a white plate
completed Chocolate Pumpkin Pie against a white surface with a slice missing and plated in the background

Chocolate Pumpkin Pie

Toni Okamoto
This decadent chocolate pumpkin pie will surprise everyone this holiday season with its creamy texture and the combination of the spices of pumpkin pie with chocolate! It’s truly a winner, a pie that is perfect for any level cook, goes together easily, and bakes up perfectly delightful!
5 from 63 votes
Prep Time 10 mins
Cook Time 40 mins
Chill 6 hrs
Total Time 6 hrs 50 mins
Course Dessert
Cuisine American
Servings 8 servings
Calories 268 kcal
METHOD Oven
DIET Vegan

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.

Video

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.

Nutrition

Calories: 268kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 94mgPotassium: 220mgFiber: 4gSugar: 15gVitamin A: 8275IUVitamin C: 2mgCalcium: 70mgIron: 3mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Toni Okamoto

"They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
'Cause true wealth comes from good health and wise ways...
we got to start taking better care of ourselves " - Dead Prez

View all posts by Toni Okamoto

Reader Interactions

Comments

  1. Janaye says

    5 stars
    One of my fav pies from the blog with the pumpkin twist! Love it!

  2. Beatriz says

    5 stars
    This pie is foolproof, for those a little intimidated by baking it's perfect and uber delicious 🙂

    • Andrea White says

      Yess - so simple to make and so delicious!

  3. Gina H. says

    5 stars
    I love this chocolate pie so much! Easy and incredibly tasty.

    • Andrea White says

      Same! So simple and packed with plant protein too!

  4. Rachel says

    5 stars
    Chocolate and pumpkin is such a great combo! I will definitely be making this for Thanksgiving!

    • Andrea White says

      Right?! The ultimate fall combo! You're going to love it!

  5. Teodora says

    5 stars
    This is sooooo good! It is one of my favorite fall desserts!

    • Andrea White says

      Agreed! I loved it so much last year for thanksgiving. It was a hit!

  6. Katie says

    5 stars
    This is such a dream oh my goodness!! It was so rich and creamy, and a great way to eat more vegetables!

    • Andrea White says

      Definitely a sneaky way to get in more plant protein! So so good too!

  7. Nancy says

    5 stars
    Love this chocolate pie w a subtle hint of pumpkin. Way to satisfying

    • Andrea White says

      Same! It was a big hit for my family dinner last thanksgiving!

  8. Shelby says

    5 stars
    You hooked me at "chocolate"! This pumpkin pie comes out so deliciously light!

    • Andrea White says

      Can't go wrong with a chocolate recipe!

  9. Natalie says

    5 stars
    Chocolate and pumpkin must be a delicious combination! Can't wait to try your lovely pie!

    • Andrea White says

      You're going to love this one! Let us know what you think if you give it a go 🙂

  10. Rosanna says

    5 stars
    Can’t believe how easy this was, and the tofu made it so creamy! Definitely would not have known it was vegan

    • Andrea White says

      Silken tofu is the best for that creamy pie texture! So good!

  11. Andrea White says

    5 stars
    made this pie last thanksgiving and it turned out amazing! will make it again!

  12. Jess says

    5 stars
    So tasty and perfect for fall

    • Andrea White says

      Agreed! Gotta love this fall pie!

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