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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!

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 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.

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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

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.

post melted vegan chocolate chips in a bowl against a white surface
addition of ingredients for Chocolate Pumpkin Pie in blender

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.

process shot of adding filing for Chocolate Pumpkin Pie into pie crust
completed Chocolate Pumpkin Pie against a white surface

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

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.
completed slice of Chocolate Pumpkin Pie plated on a white plate

Chocolate Pumpkin Pie

4.97 from 65 votes
Prep: 10 minutes
Cook: 40 minutes
Chill: 6 hours
Total: 6 hours 50 minutes
Servings: 8 servings
completed Chocolate Pumpkin Pie against a white surface with a slice missing and plated in the background
Pin Print
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!

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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.

Nutrition

Calories: 268kcalCarbohydrates: 33gProtein: 6gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 94mgPotassium: 220mgFiber: 4gSugar: 15gVitamin A: 8275IUVitamin C: 2mgCalcium: 70mgIron: 3mg

Disclaimer: Although journeytowellnesspath.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. journeytowellnesspath.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.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
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

More about Toni Okamoto
4.97 from 65 votes (52 ratings without comment)

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Comments

  1. 3 stars
    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.

    Reply

  2. 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

    Reply

  13. 5 stars
    Can’t believe how easy this was, and the tofu made it so creamy! Definitely would not have known it was vegan

    Reply