Pumpkin Chocolate Pie

BY : PUBLISHED : November 15th, 2018 UPDATED: August 25th, 2021

Thanks to ADM for sponsoring this recipe.

Want to play a fun game with your family at the dinner table? Ask them to guess which ingredients are in this 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 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, baked goods, but especially in pies! (I tend to use extra firm tofu in my savory dishes.)

Tofu has a bad rep of being bland and tasteless but if you learn how to use it you will end up loving it! For savory dishes, you can marinate it for a couple of hours with your favorite sauce and spices and for sweet preparations, you won’t even taste it and it will add a firmer consistency.

It not only tastes amazing but it looks beautiful! Doesn’t it? You will absolutely love it and will keep on coming back to it! A plat-based dessert classic.

I’ve served Pumpkin Chocolate Pie countless times over years and it’s always a hit. Plus, it’s so easy to make! Need more inspiration to make this recipe? Watch this video:

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Pumpkin Chocolate Pie

Want to play a fun game with your family at the dinner table? Ask them to guess which ingredients are in this pumpkin chocolate pie. I’m sure that they will never guess that what makes it smooth and creamy.
5 from 1 vote
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 266 kcal
DIET Vegan


  • 1 cup of vegan semi-sweet chocolate chips
  • 15 ounces of pumpkin puree
  • 1 1/2 cups of silken tofu
  • 1 1/2 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 chocolate chips for garnish (optional)


  • Preheat oven to 350 degrees Fahrenheit.
  • In a small, microwave-safe bowl, microwave the chocolate chips for 30 seconds. Mix with a fork until smooth. (If the chocolate is still lumpy, microwave for 20-second intervals, mixing in between, until the chocolate is completely smooth.)
  • Combine melted 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.


Calories: 266kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 93mgPotassium: 220mgFiber: 4gSugar: 15gVitamin A: 8275IUVitamin C: 2mgCalcium: 70mgIron: 3mg
Keyword plant-based, pumpkin pie, thanksgiving, tofu recipes, vegan pumpkin pie, vegan thanksgiving, vegan tofu pie
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