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What's not to absolutely adore about the warming spices of pumpkin pie combined with creamy chocolate, and a toasted oatmeal crust! This vegan chocolate pumpkin pie will become a new holiday favorite, and not just for the vegan, gluten-free, and non-dairy members of your crew.
Also, give this vegan purple sweet potato pie a whirl and add a vibrant pop of color to your table!
Pumpkin pie has a serious stronghold on the dessert selection on many fall and winter menus. And to that we say, move on over classic pumpkin and hello vegan chocolate pumpkin pie!
This is an easy and delicious way to depart – just a little – from the traditional. The good news is, you keep all the wonderful things about pumpkin pie and just add more goodness – like chocolate and a toasted oatmeal crust! Win-win!
- Chocolate and pumpkin is a downright delicious flavor combo. We're talkin' akin to apples and cinnamon or peanut butter and honey kind of delicious. If you haven't tried chocolate and pumpkin yet, this is going to knock your sock off.
- Everyone around your table can enjoy this dessert. No one will be left out of the dessert selection this year when you have vegan chocolate pumpkin pie available. Your vegan, dairy-free, egg-free, gluten-free, and vegetarian family and friends will sing your praises all the way home!
- There's a secret ingredient in this vegan chocolate pumpkin pie. Any guesses?
To make the vegan chocolate pumpkin pie filling you will need a handful of ingredients, one of which will likely surprise you!
Vegan chocolate pumpkin pie filling:
- Canned pumpkin: This is pumpkin puree that you can find in the baking isle, if not year-round then usually during fall and winter months. You're looking for a product that has just the one ingredient: pumpkin. If you can only find “pie filling” or “pumpkin pie mix” that have other ingredients besides pumpkin, this is not what you're looking for.
- Silken tofu: You read that right! Silken tofu is added to the pie filling to provide a silky, creamy texture. It's truly divine and gives an added protein boost – each piece of pie has 6 grams of protein!!
- Coconut sugar: You only need ¼ cup of coconut sugar for this dessert recipe. If you don't have coconut sugar, you can substitute brown sugar.
- Spices: For this pie recipe you will need a combination of soul-warming spices that make up the classic taste of pumpkin pie. This includes cinnamon, ground ginger, ground cloves, allspice, and sea salt. You can also use pumpkin pie spice.
- Vegan chocolate chips: You will melt the chocolate chips to be combine into the pie filling for that decadent chocolate flavor.
Why use tofu in dessert?
Don't back out now! Perhaps you've never used tofu in a dessert before, but there's a good reason why it's included in this vegan chocolate pumpkin pie recipe!
Silken tofu is sometimes referred to as soft tofu and has a crumbly texture. It's perfect for blending into dessert because it lends itself to a perfectly smooth, creamy texture. The pie filling, therefore, is still comparable to classic pumpkin pie. This is one way to remove eggs from the recipe and still achieve that desired velvet texture. It's the same trick we use to make out vegan pots de creme!
The added bonus of using silken tofu (besides being vegan-friendly) is that this pie recipe has lots of protein in it!
How to make vegan chocolate pumpkin pie
Time needed: 1 hour and 20 minutes
- Prep the pie crust:
Toast the oats and pecans in the oven, turning once. Once they're slightly cooled you can add them to a food processor or chop them by hand. Put the toasted, chopped oats, and nuts into a bowl and add all other crust ingredients.
- Make your pie filling:
Add all the pie filling ingredients to a blender or food processor and blend until smooth.
- Finish making the crust:
Add the oats and pecans to a food processor or chop them by hand. Put the toasted, chopped oats and nuts into a bowl and add all other crust ingredients.
- Assemble and bake the pie:
Put the pie crust mixture into a pie dish and press firmly. Pour the pie filling on top and bake for 1 hour.
- Let it cool:
Make sure you let the pie cool for at least 1 hour before serving. This will help the flavors and pie set before you cut into it.
Can I use firm tofu instead of silken tofu?
Firm tofu will change the creamy texture of the pie and add a detectable flavor to it. If you can't find silken tofu you can use medium tofu in a pinch, but avoid using firm tofu.
I'm allergic to soy, what can I use instead of the soy-based tofu?
To get that creamy texture, you can try substituting hemp tofu for the soy-based tofu. Please note that this recipe was only tested using soy tofu, so results may vary.
I can't find canned pumpkin puree. What can I use instead?
If you can’t find pumpkin puree, then boiled and mashed yams or butternut squash would be a great alternative.
Is canned pumpkin the same as pumpkin pie filling?
Canned pumpkin is pureed pumpkin in a can. It only has one ingredient, and that should be pumpkin. Sometimes the can is labeled “pumpkin pie filling” or “pumpkin pie mix” in which case you should check the ingredients. For this vegan chocolate pumpkin pie, you want just the pureed pumpkin.
Do you serve vegan chocolate pumpkin pie warm or at room temperature?
If serving from the oven, let the pie cool for 1 hour before serving. It will still be warm and delightful. If you have made the pie in advance you can warm it up slightly before serving. This is not a pie to serve hot.
How should I store leftover pie?
Once the pie has completely cooled, you can wrap it in tin foil and store it in the fridge for up to 3-4 days.
The Toasted Oatmeal Crust
- 1 ⅓ cups rolled oats
- ⅔ cup pecans
- ¼ cup coconut sugar (can sub brown sugar)
- ⅓ cup coconut oil (melted)
- 1 teaspoon vanilla
- ½ teaspoon sea salt
The Chocolate Pumpkin Filling
- 15 ounce canned pumpkin
- 1 ½ cups silken tofu
- ¼ cup coconut sugar (can sub brown sugar)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ¼ teaspoon sea salt
- ½ cup vegan chocolate chips (melted)
- Preheat your oven to 350 degrees. Place the oats and the pecans on a baking sheet and toast them for 10 minutes, mixing halfway. Remove them from the oven and let them cool.1 ⅓ cups rolled oats, ⅔ cup pecans
- While the oats and nuts are cooling, prepare the pie filling. Add all the ingredients to a blender and blend on high until smooth.¼ cup coconut sugar, 15 ounce canned pumpkin, 1 ½ cups silken tofu, ¼ cup coconut sugar, 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon allspice, ¼ teaspoon sea salt, ½ cup vegan chocolate chips
- Once the oats and nuts have cooled slightly put them into your 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.¼ cup coconut sugar, ⅓ cup coconut oil, 1 teaspoon vanilla, ½ teaspoon sea salt
- Transfer the crust ingredients into a 9-inch pie pan and press them firmly into the pan. Pour the chocolate vegan pumpkin filling into the pan and smooth out the top. Bake in the 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.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.