This delicious Chocolate Vegan Pumpkin Pie post is sponsored by the good folks over at the Soy Foods Council. As a member of the Healthy Aperture Blogger Network, I was asked if I'd like to participate in this #soyinspired campaign. The recipe, writing and opinions are my own.
I was going to try and fool you guys by leaving the vegan out of the pumpkin pie. It's not that I don't want you to know, it's just that if you didn't you'd never guess it's vegan. It's got this secret ingredient in it that I think is super awesome.
You know what it's like, right? You make something super delicious but it has something in it that your friends might think is weird, so you just don't tell them. That's what I was going to do, but I've changed my mind.
OUR LATEST VIDEOS We're pals, you and I, mostly cause we love good food, and partly because we're ok with being adventurous when it tastes delicious. And I know we both love a healthy twist on a good, old-fashioned recipe.
Are you ready to hear what the secret ingredient in this Chocolate Vegan Pumpkin Pie is?
Read on, my friends ….
See that rich, decadent slice of heaven???That beauty is made with silken tofu. Don't run away from me! Let me explain.
See the great thing about tofu is that it's a bit of a magician; it can change and adapt and become many different things. Both soft and silken tofu have next to no flavor of their own, so they're really easy to incorporate into desserts.
In this vegan pumpkin pie, the tofu stands in for the eggs so the pie filling will set. The texture is a little denser than regular pumpkin pie, and every bit as delicious.
Bonus: Because soy is a healthy, no-cholesterol protein, this vegan pumpkin pie is healthy for you too!
Remember that Dark Chocolate Vegan Pots de Creme recipe I shared with you ages ago? That has silken tofu in it too. I love experimenting with tofu to create recipes that are both delicious and healthy.
Even that Easy Butter Chicken recipe I shared recently can be made with tofu. I've made it many times using medium tofu instead of the chicken. Medium tofu resembled the Indian cheese paneer quite a bit so the butter chicken becomes butter tofu paneer.
What's your favourite way to use tofu?
If you make this Chocolate Vegan Pumpkin Pie make sure to snap a pic and tag @theendlessmeal and #SoyInspired on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 1⅓ cups rolled oats
- ⅔ cup pecans
- ¼ cup brown sugar
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla
- ½ teaspoon sea salt
- 1 - 15 ounce can pumpkin
- 1½ cups silken tofu
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
- ½ - 1 cup dark chocolate chips, melted (1 cup makes a very chocolaty pie)
- Preheat your oven to 350 degrees.
- Place the oats and the pecans on a baking sheet and toast them in the preheated oven for 10 minutes, mixing halfway. Remove them from the oven and let them cool.
- While the oats and nuts are cooling, prepare the chocolate vegan pumpkin pie filling. Add all the remaining ingredients to a blender and blend on high until smooth.
- Once the oats and nuts have cooled slightly put them in a food processor and pulse a few times till they are coarsely ground. If you don't have a food processor, you can chop the oats and nuts by hand.
- Pour the ground oats and pecans into a large bowl, add the remaining crust ingredients and mix well. Pour the oats into a 9-inch pie pan and press them firmly into the pan. Pour the chocolate vegan pumpkin pie filling into the pan and smooth out the top. Bake in the preheated oven for 1 hour, or until a toothpick inserted into the middle comes out clean.
- Let the pie cool for at least an hour before serving it. It will set as it cools.
Kristen Stevens
Latest posts by Kristen Stevens (see all)
- Cashew Coconut Salmon Curry - January 15, 2019
- 7 Staple Whole30 Sauces (mayo-free/dairy-free) - January 8, 2019
- Roasted Winter Green Salad - January 5, 2019
Hi, I’m Kristen! 
any way to substitute cacao powder for the chocolate chips?
I would think that you may be able to make a paste out of cocoa powder by mixing it with some milk (almond, coconut, etc) until it is the consistency of melted chocolate. I haven’t tried this though so I can’t say 100% if it will work.
I would never have imagined that tofu could be used in a chocolate dessert. Thanks for the recipe ! I will give it a try.
It’s incredible how versatile tofu can be. I’ve actually used silken tofu in a few chocolatey desserts before and it blends in so well that you’d never know it was in there. 🙂
This looks wonderful. Is it possible to tell me the weight of the pumpkin and tofu instead of how many “cups” or “cans” …. ?? It’s really a mess moving silken tofu around and I’d prefer to just buy a package in the closest weight. In Europe cups are not used – grams are used for most dry ingredients and ml for liquid. Also we don’t have canned pumpkin here – we have to cook it from fresh so knowing the weight of the pumpkin flesh would be a real bonus …. I have no idea how much a “can” is ? Does your can have a weight on it in grams by chance ?
Thank you !
Hi Gen,
The cans of pumpkin I buy are 15 ounces, which is 425 grams. I’m going to put that in the recipe, as even cans can vary. Such a shame it’s not available in a can for you. It’s one of the few canned goods that really is just as good as making it yourself.
As far as the silken tofu goes, 1 1/2 cups should weigh 12 ounces or 340 grams. The brand I buy comes in a funny tube and I have to cut off the end a squeeze it out. You’re right about it being a mess to work with. 🙂
Hope that helps!
What a gorgeous pie!!! I’ve never had a chocolate pumpkin pie. Such a good idea!
Thanks, Melanie! 🙂
Hello! Bit of a controversial question but could I leave out the chocolate without adjusting any of the other ingredients? I really love the idea of using tofu in the filling and oats in the crust! <3
Hi Helena,
My guess is that you could, but I haven’t tried it myself so I can’t say 100% The tofu is what helps the filling set so I think it would work just fine without the chocolate. Hope that helps!
This is just gorgeous. I’ve never used tofu in a sweet dish!
Thanks, Becky! It’s amazing how well silken tofu incorporates into sweets. It has almost no flavour on it’s own so it’s super versatile.
What an amazing looking pie, my mouth is watering!! Wish I had a slice right now!!
Thanks, Tara!
It looks absolutely delicious and I really want to try it, but I have no idea how to get hold of a can of pumpkin. I live in the UK and have never seen it in the shops. I suppose I could just use a butternut squash and boil it until soft, but not sure how much I would need in relation to the other measurements (if it would work at all, that it.)
Any tips?
Hi Markus,
In the shops here I always seem to find it around the baking stuff this time of year. You might want to begin by looking there cause until a couple years ago I had never seen it either.
If you can’t find it there then boiled and mashed yams or butternut squash would be a great alternative. The cans of pumpkin here are 15 ounces, so just shy of 2 cups.
Hope that helps!
Thanks, I’ll have a go at it VERY soon.
What a gorgeous, gorgeous pie, Kristen! That chocolate filling looks so rich. I absolutely love using silken tofu for smooth fillings.
Hi Kristen – this looks amazing! I’m really excited to try it out 🙂 I’ve recently fallen in love with tofu and have been looking at all the different ways to incorporate into cooking. Can’t wait to try!
It’s so great, isn’t it?! I love how versatile it is. Hope you love the pie as much as I do!!
How did you know that not 2 days ago I had a block of tofu in my hand and thought “Chocolate pie?”. Since being pregnant I’ve rediscovered a love for tofu, mostly in Thai food 😉 But pie form is totally acceptable!
That”s crazy! Great minds think alike. 🙂
Pretty awesome that you’ve been craving such healthy food during your pregnancy. Tofu is so great for you!
This pie looks amazing! Great flavors! Love that it is vegan! Pinned!
Thanks for the pin!!
Ooooh this looks incredible! I love that it’s made from tofu, you’d never tell from looking at it 🙂
You’d never tell by eating it either. It really was delicious! 🙂
Girl, this pie is an absolute work of ART! I am kinda in awe that something this gorgeous could be HEALTHY and vegan, but I’m not gonna question it: I’m just gonna eat the whole thing!
Thank you so much, lovely!
Tofu was definitely a surprise ingredient, but the pie looks delicious.
It sounds strange, but I promise it’s delicious!
Oh my goodness, what a gorgeous pie!! I’ve never seen chocolate pumpkin pie before, but it looks so dreamy and perfect.
It really was dreamy. So silky and chocolaty. 🙂
Hi Kristen what a lovely recipe and beautiful photos . I really want to try this as soon as I get time.
Thank you so much, Tania!!
This dessert just looks so magical!
I have made chocolate pudding with silken tofu with great success, so I am ver intrigued to make this beautiful dessert as well. Yum Yum.
Isn’t silken tofu the best? I just love how creamy it makes desserts. 🙂
Oh yes, I agree!!
Oh my goodness that looks divine!!! I can’t wait to try it.
Thanks, Gina!
This is one of those times I’ll just have to pick up some hemp tofu (I’m deathly allergic to soy!) Haha!
Oh no … what a terrible thing to be allergic to! You should definitely try it with some hemp tofu. It’s so good! 🙂
Oh my god I am dying just looking at this masterpiece. The photos just embody all that is fall and halloween!
Thank you so much, Chantelle!!