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Vegan Chocolate Pumpkin Pie with Almond Crust

November 18, 2014 By Richa 38 Comments

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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  

Vegan Chocolate Pumpkin Pie | Vegan Richa 

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! 

Vegan Chocolate Pumpkin Pie | Vegan Richa

More Pies and Tarts from the blog. Use any of the crusts for this Pie!

No Bake Pumpkin Pie with gingerbread Crust. GF

Salted Date Caramel chocolate Pie. No Bake GF

Dark Chocolate Silk Pie with chocolate almond Crust. GF

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. 

Vegan Chocolate Pumpkin Pie | Vegan Richa

 

Steps:

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. 

pumpkin chocolate tart 5146-001

Shape the edges. 

pumpkin chocolate tart 5147

Bake until golden. Easy peasy. this pie crust is adapted from Helyn’s 2 Ingredient crust. 

Vegan Chocolate Pumpkin Pie with Almond Crust| Vegan Richa

Make the filling, pour and even it out. 

Vegan Chocolate Pumpkin Pie | Vegan Richa

Chill, Slice and serve. 

Vegan Chocolate Pumpkin Pie | Vegan Richa

 

 

overhead shot of a vegan almond flour pie crust in a pyrex baking dish
Print Recipe

Easy Vegan Almond Flour Crust

This easy Vegan Almond Flour Pie Crust is naturally gluten-free, grain-free, refined sugar-free and dairy-free, and made with just a few simple ingredients. No chilling needed! No shortening. The perfect healthy pie crust for practically any pie or tart! Allergen Information: Free of Dairy, egg, corn, soy, gluten, grain.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: almond flour pie crust, gluten-free pie crust, vegan pie crust recipe
Servings: 8 slices
Calories: 176kcal
Author: Vegan Richa

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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. 

Nutrition

Nutrition Facts
Easy Vegan Almond Flour Crust
Amount Per Serving
Calories 176 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 104mg5%
Potassium 21mg1%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 4g4%
Protein 5g10%
Calcium 59mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Vegan Chocolate Pumpkin Pie | Vegan Richa
Print Recipe
4.6 from 5 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 Time10 mins
Cook Time15 mins
Chilling2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: chocolate pumpkin pie recipe, pumpkin pie with chocolate, vegan pumpkin pie
Servings: 8
Calories: 341kcal
Author: Vegan Richa

Ingredients

  • 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

Instructions

  • 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.

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

Nutrition Facts
Vegan Chocolate Pumpkin Pie
Amount Per Serving (1 slice)
Calories 341 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Sodium 113mg5%
Potassium 120mg3%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 19g21%
Protein 7g14%
Vitamin A 7150IU143%
Vitamin C 1.9mg2%
Calcium 43mg4%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan Chocolate Pumpkin Pie | Vegan Richa
 

Filed Under: dessert, gluten free, grain free, kid approved, soy free Tagged With: pie, pumpkin, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

« Vegan Pumpkin Biscuits with Sage & Thyme
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  1. Gopi says

    November 19, 2014 at 4:04 am

    Wow.. simply superb. I love the pics.. I wish the pie could burst out of this screen 🙂 The photos are pixel clear and the recipe is amazing too. Thanks for sharing such a beautiful eye candy pies.

    Reply
  2. Caitlin says

    November 19, 2014 at 10:39 am

    this pie looks INSANE, lady. omigosh. i am totally making this.

    Reply
  3. Ariana says

    November 19, 2014 at 7:46 pm

    I like the chocolate and pumpkin combo! Looks super smooth and delicious!

    Reply
  4. chacko says

    November 19, 2014 at 11:44 pm

    hi,
    i would like to know recipe of the pumkin choclate part pls mail me the recipe and how it is made
    [email protected]

    Reply
  5. Elisa says

    November 20, 2014 at 1:41 am

    Interested in making your chocolate pumpkin pie. Would you know where can Cocoa based chocolate be purchased in smaller quanties, please? Recipe looks absolutely amazing!
    Thank you in advance!

    Reply
    • Richa says

      November 20, 2014 at 3:34 am

      Hi Elisa,
      You can find them locally. I have seen Theo bars in local groceries and drug stores. Semi- sweet vegan chocolate can be found in whole foods or health stores. If you can’t find semi sweet chocolate, just use Theo Dark chocolate. Use 1/4 cup dark instead of the 1/2 cup semi sweet. also add a bit more sugar.

      Reply
  6. Bam's Kitchen says

    November 20, 2014 at 9:46 am

    Totally ready to inhale this pie. I think it might be dangerous if I made it as I don’t know if I would have the self control to eat just one slice. Just shared!

    Reply
  7. Bobbie // the vegan crew says

    November 20, 2014 at 8:38 pm

    Wow, Richa! This looks amazing. And I love the simplicity of the crust. I’m pretty sure if be tempted to eat the whole thing!

    Reply
  8. Elisa says

    November 20, 2014 at 8:58 pm

    Thanks for your reply. Making this pie tomorrow night! Meant to ask, what is maple?

    Reply
    • Richa says

      November 20, 2014 at 9:49 pm

      maple syrup.

      Reply
  9. Jenny says

    November 23, 2014 at 3:40 pm

    This looks awesome, I’m planning on making it for Thanksgiving! Are you supposed to leave a piece of parchment paper in between the pie dish and crust?

    Reply
    • Richa says

      November 23, 2014 at 4:32 pm

      it just makes it easier to lift the pie out and adds a layer of safety in case the crust is too thin somewhere or stuck somewhere, which can break. it isnt necessary. i always add some to my pies.

      Reply
  10. Raj Groups says

    November 25, 2014 at 6:17 am

    best blog ever visited!fabulous pictures

    Reply
  11. Poppy says

    November 25, 2014 at 5:52 pm

    Oh My Gawwwddd, Richa, that looks divine!!!

    Reply
  12. mary says

    November 29, 2014 at 4:58 pm

    I don’t have almond flour. can you suggest a substitute. I have tapioca flour and then the standard types of white, whole wheat, and whole wheat pastry. thank you!

    Reply
    • Richa says

      November 29, 2014 at 5:09 pm

      Hi Mary, you can use regular white flour in the recipe, add 1 to 2 Tbsp vegan butter and make the crust. Bake until golden on the edges. or use graham cracker crums and vegan butter to make the crust.
      here is a regular crust recipe. http://www.veganbaking.net/recipes/pies/flaky-pie-crust

      Reply
  13. Audrey @ Gluten-Free Vegan Love says

    November 29, 2014 at 10:53 pm

    Hi Richa,

    Just saw your tart featured on Allergy-Free Wednesdays and I just couldn’t resist hopping over to tell you it looks INCREDIBLE! Hope you’re having a lovely weekend.

    ~ Audrey

    Reply
  14. Bianca @ ElephantasticVegan says

    November 30, 2014 at 12:17 pm

    Mhhh! That looks so good. Fabulous idea to use almond flour for the pie crust, I’ve always used shredded cashews or almonds. I have to try this very soon 🙂

    Reply
  15. Rachel says

    December 1, 2014 at 11:58 am

    I really enjoyed this pie. Not very sweet, and you can taste the pumpkin with the chocolate. The almond crust was so yummy. Thanks!

    Reply
  16. Cheryl says

    December 5, 2014 at 8:37 pm

    Your pie looks amazing. Thank you so much for sharing, I can’t wait to try it!
    My question is, I do not use oil, what could I substitute for it, apple sauce, something else? Thanks! : )

    Reply
    • Richa says

      December 5, 2014 at 10:09 pm

      you can omit the oil from the crust.
      for the filling, it might not set if you dont use the dark chocolate. you can use cocoa powder and thickening like starch and chickpea flour like my non bake pumpkin pie

      Reply
  17. Andrea says

    December 28, 2014 at 7:56 am

    I made this and it was very good! My only comment would be that I had to make twice the amount of filling to fill my regular sized pie pan. Is the recipe made for a smaller pie? It would have been okay with only the amount given, but a much thinner pie. Thanks!

    Reply
    • Richa says

      December 28, 2014 at 11:54 am

      Thanks Andrea! so glad you liked it! It is a skinny pie. The pictures are from a regular 9 inch pan. the crust and the filling do not reach the entire height so there is definitely room for more. It works well in a tart pan as well. I think the double filling recipe would nicely fill up a pie pan. I wouldnt be able to finish a slice with that much decadent filling 🙂

      Reply
  18. Meg says

    February 8, 2015 at 9:48 am

    Beautiful work and I love the name of your site. I want to bake, cook and eat everything on here!

    Reply
  19. Margarita says

    September 30, 2015 at 8:28 pm

    Richa,

    I have tapioca starch. How much of it could I use instead of the cornstarch for the filling?

    This looks delicious !!!

    Reply
    • Richa says

      September 30, 2015 at 9:56 pm

      same amount will do

      Reply
  20. Heather says

    November 25, 2015 at 5:03 pm

    I am so excited to make this pie! I am wondering what type of vinegar you used in this recipe?
    Thanks!

    Reply
    • Richa says

      November 25, 2015 at 5:22 pm

      any would do. i usually use apple cider vinegar.

      Reply
  21. Sarah says

    November 18, 2018 at 7:59 pm

    5 stars
    Hi Richa, this recipe looks delicious. I am thinking of making it for Thanksgiving this year. I don’t do almonds – what other gf flour could I substitute in the the crust? Thank you!

    Reply
    • Richa says

      November 20, 2018 at 11:52 pm

      just use a different glutenfree crust as substituting the flour here wont work. most gf all purpose flours dont have nuts. so use those and some vegan butter and some maple syrup, mix until crumblyand shape and use.

      Reply
  22. Sarah says

    November 21, 2018 at 12:44 pm

    4 stars
    Just made this and have tasted the filling – I think I was hoping it would have more of a chocolate taste. It is good though.

    Reply
    • Richa says

      November 21, 2018 at 1:12 pm

      add more chocolate. It depends on the type and brand. Some have stronger flavor. melt some chocolate and mix in

      Reply
  23. Kathleen says

    December 12, 2018 at 9:08 am

    Confused on the Theo 3oz 2/3 cup dark choclate is it both plus the semi chocolate

    Reply
    • Richa says

      December 12, 2018 at 9:53 am

      or is missing there. Its 3 oz Or 2/3 cup.

      Reply
  24. Jennifer Caulfield says

    November 26, 2019 at 5:43 am

    I’m making this tomorrow! For the “coconut milk” in the recipe, do you mean the kind in the can or the kind in a carton in the refrigerated dairy aisle? Thanks in advance!

    Reply
    • Richa says

      November 26, 2019 at 10:17 am

      can. I always use the full fat canned unless mentioned otherwise

      Reply
  25. Danielle says

    August 23, 2020 at 7:12 am

    5 stars
    Could I use this crust for an apple pie? Bottom and top crust? Thanks

    Reply
    • Vegan Richa Support says

      August 25, 2020 at 2:43 pm

      i don’t see why not – almond and apple go great together =). 🍎🍎

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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