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!
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.
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.
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
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
Vegan Chocolate Pumpkin Pie
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
Gopi says
November 19, 2014 at 4:04 amWow.. 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.
Caitlin says
November 19, 2014 at 10:39 amthis pie looks INSANE, lady. omigosh. i am totally making this.
Ariana says
November 19, 2014 at 7:46 pmI like the chocolate and pumpkin combo! Looks super smooth and delicious!
chacko says
November 19, 2014 at 11:44 pmhi,
i would like to know recipe of the pumkin choclate part pls mail me the recipe and how it is made
[email protected]
Elisa says
November 20, 2014 at 1:41 amInterested 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!
Richa says
November 20, 2014 at 3:34 amHi 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.
Bam's Kitchen says
November 20, 2014 at 9:46 amTotally 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!
Bobbie // the vegan crew says
November 20, 2014 at 8:38 pmWow, Richa! This looks amazing. And I love the simplicity of the crust. I’m pretty sure if be tempted to eat the whole thing!
Elisa says
November 20, 2014 at 8:58 pmThanks for your reply. Making this pie tomorrow night! Meant to ask, what is maple?
Richa says
November 20, 2014 at 9:49 pmmaple syrup.
Jenny says
November 23, 2014 at 3:40 pmThis 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?
Richa says
November 23, 2014 at 4:32 pmit 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.
Raj Groups says
November 25, 2014 at 6:17 ambest blog ever visited!fabulous pictures
Poppy says
November 25, 2014 at 5:52 pmOh My Gawwwddd, Richa, that looks divine!!!
mary says
November 29, 2014 at 4:58 pmI 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!
Richa says
November 29, 2014 at 5:09 pmHi 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
Audrey @ Gluten-Free Vegan Love says
November 29, 2014 at 10:53 pmHi 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
Bianca @ ElephantasticVegan says
November 30, 2014 at 12:17 pmMhhh! 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 🙂
Rachel says
December 1, 2014 at 11:58 amI really enjoyed this pie. Not very sweet, and you can taste the pumpkin with the chocolate. The almond crust was so yummy. Thanks!
Cheryl says
December 5, 2014 at 8:37 pmYour 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! : )
Richa says
December 5, 2014 at 10:09 pmyou 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
Andrea says
December 28, 2014 at 7:56 amI 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!
Richa says
December 28, 2014 at 11:54 amThanks 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 🙂
Meg says
February 8, 2015 at 9:48 amBeautiful work and I love the name of your site. I want to bake, cook and eat everything on here!
Margarita says
September 30, 2015 at 8:28 pmRicha,
I have tapioca starch. How much of it could I use instead of the cornstarch for the filling?
This looks delicious !!!
Richa says
September 30, 2015 at 9:56 pmsame amount will do
Heather says
November 25, 2015 at 5:03 pmI am so excited to make this pie! I am wondering what type of vinegar you used in this recipe?
Thanks!
Richa says
November 25, 2015 at 5:22 pmany would do. i usually use apple cider vinegar.
Sarah says
November 18, 2018 at 7:59 pmHi 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!
Richa says
November 20, 2018 at 11:52 pmjust 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.
Sarah says
November 21, 2018 at 12:44 pmJust made this and have tasted the filling – I think I was hoping it would have more of a chocolate taste. It is good though.
Richa says
November 21, 2018 at 1:12 pmadd more chocolate. It depends on the type and brand. Some have stronger flavor. melt some chocolate and mix in
Kathleen says
December 12, 2018 at 9:08 amConfused on the Theo 3oz 2/3 cup dark choclate is it both plus the semi chocolate
Richa says
December 12, 2018 at 9:53 amor is missing there. Its 3 oz Or 2/3 cup.
Jennifer Caulfield says
November 26, 2019 at 5:43 amI’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!
Richa says
November 26, 2019 at 10:17 amcan. I always use the full fat canned unless mentioned otherwise