This Chocolate Pumpkin Pie you all. You will want to eat the whole Pie all by yourself! Pumpkin + pie spice + melted chocolate + vanilla.. mmm mmmmmm. Jump to Recipe
Did I tell you it is easy! this Vegan Chocolate Pumpkin Pie/Tart is palm oil free. I use Theo dark chocolate and Enjoy Life Semi sweet chunks, both are cocoa butter based chocolate. (Verify if the chocolate is certified gluten-free if needed as some brands may use shared equipment)
Use Pumpkin or Sweet potato puree. Cook for 5 minutes and done. then you just have to wait for it to chill and set. No Bake if you already have a prepared pie crust. Don’t want a crust, serve it as a pudding!
I used a super easy Pie crust with this Pie. Its just almond flour and flax egg!
More Pies and Tarts from the blog. Use any of the crusts for this Pie!
This is the tart to impress! Silky smooth, chocolate and pumpkin and spices. Serve as is or with whipped coconut cream or a drizzle of salted caramel.
In small bowl, combine flaxmeal, water, maple and oil. Let it sit for 2 minutes. Mix in the vinegar, and spice. In a large bowl mix almond flour and salt. Add flax mixture. Mix well to make a smooth dough. You will have to press and drag so the flax mixture gets incorporated. 1 to 2 minutes. Add a tsp or more water if needed.
Pat the dough down into a flat round disc on parchement. Place another parchemnt on top and Roll it out. By lightly moving the rolling pin from one end to the other. The dough will crack at the edges, which is fine. Place the pie or tart dish on the rolled out dough. Carefully flip, Press down on parchment to transfer dough to dish, then remove the parchment.
Shape the edges.
Bake until golden. Easy peasy. this pie crust is adapted from Helyn’s 2 Ingredient crust.
Make the filling, pour and even it out.
Chill, Slice and serve.
Easy Vegan Almond Flour Crust
- 1.5 tbsp flax meal or chia seed meal use golden flax or white chia seeds to avoid flecks in the crust
- 3 Tbsp water
- 1 Tbsp maple syrup
- 2 tsp oil optional
- 1/2 tsp vinegar
- 1/2 tsp pumpkin pie spice optional
- 1 3/4 cup (6.91 oz) almond flour I use Bob's Red Mill
- 2 tbsp coconut sugar
- 1/3 tsp fine sea salt
- variations: add spices or zest
- Line the pie dish with parchment before flipping to transfer the dough. This will make it easy to remove the pie after baking. In a small bowl, combine flax meal, water, maple, and oil. Let this mixture sit for 2 minutes. Mix in the vinegar, and spices. In a large bowl mix almond flour, coconut sugar, and salt. Add flax mixture. Mix well to make a smooth dough. You will have to press and drag so the flax mixture gets incorporated. This can take up to 1 - 2 minutes. Add a tsp or more water if needed. You can also add a Tbsp or more of powdered sugar if you like the crust sweeter. You can taste the crust before baking and adjust sweet and salt.
- Pat the dough down into a flat round disc on a sheet of parchment paper. Flatten it evenly as much as you can by hand. Place another piece of parchment paper on top and roll the crust out to a 10-inch circle. Do so by slightly moving the rolling pin from one end to the other. The dough will crack at the edges, which is fine.
- Place the pie or tart dish on the rolled out dough. Carefully flip and press down on the parchment to transfer the dough to the dish, then remove the parchment. Shape the edges.
- Bake at pre-heated 350 degrees f / 180ºc for 20 to 22 minutes or until the edges are lightly golden. Cool and use.
- Nutritional values based on 1 of 8 slices
- This recipe makes enough dough for a regular pyrex 9-inch pie pan and it works well in a tart pan as well. If your pan is a different size or material, you might need to adjust the amount of oven time.
- Almond flour pie crusts tend to brown rather quickly so I recommend covering your crust with a sheet of aluminum foil or baking paper after 20 minutes. Remove it during the last minutes to dry out the pastry.
- For this recipe, blanched almond flour is ideal if you want a fine texture, but almond meal, which is more coarse, would also work. I would definitely recommend almond flour if you can get it, but if almond meal is all you have, you could still make this vegan pie crust recipe.
- Flax meal can be substituted with ground white chia seeds.
- For a sweeter pie crust, you can add 1-2 tablespoons of powdered sugar to the dry ingredients.
Vegan Chocolate Pumpkin Pie
- 1/4 cup (56.5 ml) coconut milk or other non-dairy milk
- 1.5 Tbsp starch like cornstarch or arrowroot starch
- 1.5 cups (420 g) pumpkin puree 1 15 oz can, or use sweet potato puree
- 1/4 cup (59.15 g) 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 (85.05 g) Theo 70% dark chocolate ( 3 oz or about 2/3 cup), chopped
- 1/2 cup (87.5 g) vegan semi-sweet chocolate chopped, like Enjoy Life Semi-Sweet Mega Chunks
- 2 tsp vanilla extract
- 1 x prepared and pre-baked Almond Crust or any other crust: see no-bake crust options on the blog
- 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.
- 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.
- Add in the vanilla extract and mix in. Taste the filling and adjust the level of sweetness if needed.
- 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.
- Chill the pie 2 to 3 hours and serve.
- 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.
- 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.