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This chocolate pumpkin pie contains all the flavors of pumpkin pie with added vegan chocolate! It’s creamy, surprisingly simple, & so delicious!
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Why You’ll Love Chocolate and Pumpkin Pie
In this chocolate pumpkin pie recipe, traditional pumpkin pie is given a chocolatey twist. The result is a rich, silky, creamy, well-spiced dessert that’s guaranteed to be a crowd-pleaser.
To combat the lack of time many of us struggle with during the holidays, I’ve also made this recipe as simple as possible, using store-bought crust, canned pumpkin puree, and simple pantry staples to prep it in minutes with a blender (or whisk and bowl). Best of all, this pumpkin chocolate pie is naturally vegan. It also stores well for a great, low-fuss, make-ahead holiday dessert.
Love the pumpkin chocolate duo? Check out my vegan pumpkin brownies, vegan pumpkin chocolate chip muffins, or vegan pumpkin chocolate chip cookies.
Ingredient Notes
Please refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Vegan chocolate: Using high-quality real vegan chocolate instead of cocoa powder adds richness and helps thicken the filling. I use semi-sweet chocolate chips (dairy-free), though some or all of bittersweet chocolate also works.
- Silken tofu: (or soft tofu – but avoid medium/firm tofu!) This has a mild flavor to mimic creaminess without taking over, and helps make a vegan chocolate pumpkin pie that’s low-fat and high-protein. Check FAQs for substitutes.
Recipe Variations
Here are just a few simple customizations:
- Espresso powder: Just a pinch.
- Other spices: Like black pepper, cayenne pepper, cardamom, etc.
- Pie crust: Double up on vegan chocolate with an Oreo or vegan chocolate pie crust (like I use in my Silken Vegan Chocolate Peppermint Pie), use a gingersnap crust, or use a graham cracker base.
- Nut butter: Just 1 or 2 tbsps of almond or cashew butter.
- Extra vegan chocolate: Swirl some vegan chocolate spread into the top before baking, OR top the cooled pie with a thin layer of vegan chocolate ganache.
How to Make Chocolate Pumpkin Pie
Step 1: Preheat the oven to 350°F/175°C. Meanwhile, microwave the vegan chocolate chips in a small, microwave-safe bowl (or use a double boiler method from this how how to melt chocolate post) for 30 seconds, then 20-second increments until smooth and melted.
Step 2: Blend (or whisk) the melted vegan chocolate, pumpkin puree, silken tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth and creamy.
Step 3: Pour the filling into the prepared crust, smooth the top, and bake for 30 minutes, or until the edges have set and the center is slightly jiggly. Chill the pumpkin and chocolate pie for at least 6 hours, or overnight. Slice and serve – Enjoy!
Optionally decorate the pie with pastry shapes, candied nuts, toasted coconut, a dusting of cocoa powder, vegan chocolate shavings, vegan whipped cream, candied orange peel, etc.
FAQs
Yes! Roast the pumpkin until tender and blend until smooth. If it’s wetter than canned versions, strain it through cheesecloth until it matches (30-60 minutes usually).
Sure! Divide the pastry and filling into a muffin tin and bake for about 15-20 minutes at 425°F/220°C.
Dairy-free cream cheese works but tastes more cheesecake-like. Thick coconut cream or cashew cream may work, though taste and texture may vary.
Sure! Bake the filling directly in a large dish or small ramekins for a pudding-like dessert.
Pro Recipe Tips
- Avoid pumpkin pie filling: Instead, use 100% pumpkin puree so you can control the sweetness and spices.
- Use silken tofu: Its soft texture and mild flavor work perfectly as a heavy cream alternative. Firmer varieties will change the flavor and texture.
- Don’t over-mix: Too much air in the filling may cause ‘cracking.’
- Crust browning too quickly? Loosely tent the edges with foil/a pie shield.
- Chill it: This is important to achieve the perfect ‘set’ texture. It’s also important to keep it chilled for the best texture.
What To Serve With Chocolate Pumpkin Pie?
I love a slice of this chocolate and pumpkin pie 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/tea
Storage Instructions
Fridge: In an airtight container (or wrapped with plastic wrap) for up to 5 days.
Freeze: Freeze it whole or sliced (parchment between the slices), in plastic wrap, then a Ziplock/Stasher bag, for up to 3 months. Enjoy it in a semi-frozen state or thaw it in the refrigerator overnight.
More Vegan Pie Recipes
Vegan Desserts
Vegan Banana Cream Pie
Vegan Desserts
Vegan Coconut Cream Pie
Vegan Desserts
Mini Pumpkin Pies
Vegan Desserts
Silken Vegan Chocolate Peppermint Pie
If you tried this chocolate pumpkin pie recipe 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
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 vegan 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 the pie set in the refrigerator overnight, or for at least 6 hours.
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Notes
- Use silken tofu: Its soft texture and mild flavor work perfectly as a heavy cream alternative. Firmer varieties will change the flavor and texture.
- Don’t over-mix: Too much air in the filling may cause ‘cracking.’
- Crust browning too quickly? Loosely tent the edges with foil/a pie shield.
- Chill it: This is important to achieve the perfect ‘set’ texture. It’s also important to keep it chilled for the best texture.
![completed EASY Chocolate Depression Cake [Wacky Cake] sliced against a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/01/36-Crazy-Cake-Plant-Based-on-a-Budget-1-2-378x378.jpg)
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!
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!