This deliciously easy vegan silken chocolate pumpkin pie merges two decadent desserts into one. It’s a wonderful spiced pumpkin pie blended with a smooth, creamy chocolate silk pie. And there isn’t an egg, nut, or drop of milk in the recipe!
Vegan Silken Chocolate Pumpkin Pie that will Impress Friends and Family
Sometimes it’s difficult to explain to people that dairy-free or vegan living doesn’t mean living without. So why not show them? This vegan silken chocolate pumpkin pie recipe is a sample from The Friendly Vegan Cookbook: 100 Essential Recipes to Share with Vegans and Omnivores Alike by Toni Okamoto and Michelle Cehn. It’s one of the many easy recipes they’ve created that might just make your loved ones consider trying vegan foods more often.
Want to play a fun game with your family at the dinner table? Ask them to guess the ingredients in this pie. They will never guess that what makes it smooth and creamy is … wait for it … tofu! Yep, filled with plant-based protein and puréed pumpkin, this pie is actually nutritious! This recipe is a great one for Thanksgiving—our families love it even more than a traditional pumpkin pie.
Vegan Pie Crust Options
For a truly special pie, I like to use this Dairy-Free Buttery Pie Crust Recipe. But this Oil Press-in Pie Crust Recipe is also wonderful and doesn’t require any butter alternatives. In a pinch, you can buy a premade pie shell. Many of the frozen brands are surprisingly dairy-free and vegan. But my favorite brand is Wholly Wholesome. They also offer a gluten-free crust, or you can make your own gluten-free pie crust from a mix.
Special Diet Notes: Silken Chocolate Pumpkin Pie
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-fee, vegan, plant-based, and vegetarian.
Vegan Silken Chocolate Pumpkin Pie
Author: Toni Okamoto and Michelle Cehn
Recipe type: Dessert
- 1 cup dairy-free semisweet chocolate chips
- 1 (15-ounce) can pumpkin purée
- 1½ cups soft or firm silken tofu, drained
- 1½ tablespoons packed brown sugar
- 1½ teaspoons vanilla extract
- 1½ tablespoons pumpkin pie spice*
- 1 teaspoon ground cinnamon
- 1 prepared dairy-free pie crust (see post above)
- Dairy-free whipped cream, optional
- Preheat the oven to 350°F.
- 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.
- In a blender, combine the pumpkin purée, tofu, brown sugar, vanilla extract, pumpkin pie spice, and cinnamon. Add the melted chocolate and blend on high until completely smooth.
- Pour the pie filling into the prepared pie crust and bake for 30 minutes. The filling will not be fully set yet—that’s okay! Remove from the oven and allow to cool in the pan.
- Transfer the cooled pie to the refrigerator and let it set overnight or for at least 8 hours.
- Top with dairy-free whipped cream, if using.
*Editor’s Note: We did confirm that “tablespoons” is correct for the pumpkin pie spice. If you are timid about using so much spice, you can reduce it to 1½ teaspoons. If you do use the full amount of spice, please be aware that a single slice (1/8 pie) contains about ½ teaspoon of cinnamon. This might be too much for some people in one sitting or one day.