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4.9 from 30 votes

Vegan Chocolate Pumpkin Pie

This rich vegan chocolate pumpkin pie is perfect for you’re craving something a little different this holiday season. An easy almond flour crust filled with a silky-smooth filling packed with the cozy flavors of chocolate, pumpkin and pumpkin spice. Free of dairy, egg, corn, soy, and gluten.

Prep Time
10 mins
Cook Time
10 mins
Chilling
2 hrs
Total Time
2 hrs 25 mins
Servings: 8
Calories: 341 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/4 cup coconut milk or other non-dairy milk
  • 1.5 Tbsp starch like cornstarch or arrowroot starch
  • 1.5 cups pumpkin puree 1 15 oz can, or use sweet potato puree
  • 1/4 cup coconut sugar or ground raw sugar use less if using semi sweet chocolate instead of dark chocolate
  • 1 tsp pumpkin pie spice or 3/4 tsp cinnamon, 1/4 tsp ginger, generous pinch of cloves and nutmeg
  • 3 oz 70% dark chocolate ( 3 oz or about 2/3 cup), chopped
  • 1/2 cup Vegan semi-sweet chocolate
  • 1 tsp vanilla extract
  • 1 x prepared and pre-baked Almond Crust or any other crust: see no-bake crust options on the blog

Instructions

    Cup of Yum
  1. In a saucepan over medium heat, add milk and starch and mix well. Add pumpkin puree, sugar, and spices and mix well. Bring the filling to a boil and let cook for about 5 minutes, stirring. The filling will thicken during that time.
  2. Take the pot off the heat. Add the chopped dark and semi-sweet chocolate and let sit for 2 minutes. Then mix well with a spatula or whisk until the chocolate is melted and the mixture is smooth.
  3. Add in the vanilla extract and mix in. Taste the filling and adjust the level of sweetness if needed.
  4. Pour the filling into a pre-baked crust like my Almond flour pie crust or any other pie/tart crust on the blog. Even the filling out using a spatula.
  5. Chill the pie 2 to 3 hours and serve.
  6. For clean slices, put the pie in the freezer for half an hour to an hour, then slice. Serve as is or with whipped coconut cream or a drizzle of salted caramel.

Notes

  • Nutritional values are for 1 of 8 slices including crust.
  • You can add in any liquor of choice along with the vanilla extract.
  • This is a bittersweet Dark Chocolate Pumpkin Pie. For a sweeter pie filling, use all semi-sweet chocolate.
  • If you don't want a crust or are really short on time, you can serve the pumpkin chocolate filling as a vegan pudding!
  • Turn this into a Chocolate Sweet Potato Pie by using sweet potato puree instead of pumpkin.
  • Serve as is or with whipped coconut cream or a drizzle of salted caramel.
  • The filling is meant for a regular 9-inch pie pan. Note that the crust and the filling do not reach the entire height of the pan so there is definitely room for more. This recipe works well in a tart pan as well. I think if you double the filling recipe it would nicely fill up a pie pan. However, I wouldn't be able to finish a slice with that much decadent filling.

Nutrition Information

Serving 1slice Calories 341kcal (17%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 6g (30%) Sodium 113mg (5%) Potassium 120mg (3%) Fiber 5g (20%) Sugar 19g (38%) Vitamin A 7150IU (143%) Vitamin C 1.9mg (2%) Calcium 43mg (4%) Iron 2.6mg (14%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 341

% Daily Value*

Serving 1slice
Calories 341kcal 17%
Carbohydrates 33g 11%
Protein 7g 14%
Fat 23g 35%
Saturated Fat 6g 30%
Sodium 113mg 5%
Potassium 120mg 3%
Fiber 5g 20%
Sugar 19g 38%
Vitamin A 7150IU 143%
Vitamin C 1.9mg 2%
Calcium 43mg 4%
Iron 2.6mg 14%

* Percent Daily Values are based on a 2,000 calorie diet.