• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » dessert

    Vegan Chocolate Pumpkin Pie Recipe with Almond Crust

    Published: Nov 18, 2014 · Modified: Nov 19, 2022 by Richa 43 Comments

    Jump to Recipe   Print Recipe

    This rich vegan chocolate pumpkin pie recipe 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.

    a slice of Vegan Chocolate Pumpkin Pie on a black plate with a fork on the side

    This Vegan Chocolate Pumpkin Pie recipe you all. You will want to eat the whole pie all by yourself! Pumpkin + pumpkin spice + melted chocolate + vanilla = ultimate fall deliciousness. If you love pumpkin pie and you love chocolate, then I think this may be your kind of dessert.

     

    It is the perfect no-fuss dessert to make when you want to serve something a little different for the holidays without moving too far from the classics.  This rich vegan pumpkin pie is definitely the pie recipe to make when you have some company coming! It is pretty fool-proof and really easy to make. I used my super simple never-fail vegan almond flour pie crust recipe. Its just almond flour and flax egg!

    The pumpkin pie filling is silky – smooth and packed with flavor thanks to the winning combination of dark chocolate, pumpkin and warming pumpkin spices. I am sure it will become a new, welcome addition to your holiday table.

    Ingredients for this Vegan Pumpkin Pie recipe:

    • Chocolate: I use Theo dark chocolate and Enjoy Life Semi-sweet chunks. Both are cocoa butter based chocolates. When buying chocolate, verify if it is certified gluten-free if needed as some brands may use shared equipment.
    • Pumpkin Puree: You can use canned pumpkin pie puree or make your own by roasting pumpkin in the oven and mashing it. I also like to use sweet potato purée for this pie
    • Starch: Cornstarch or arrowroot – both will work to thicken your pumpkin pie filling.
    • Coconut milk: Choose full-fat canned coconut milk for a rich and silky filling. You can use any other non-dairy milk if you do not like coconut.
    • Pumpkin Pie Spice: You can use store-bought but it’s also really easy to make your own by combining 3/4 tsp cinnamon, 1/4 tsp ginger, and a generous pinch of cloves and nutmeg
    • Coconut Sugar: If you are using semi-sweet chocolate instead of dark chocolate in the filling, you can reduce the amount of sugar.
    • Pie Crust: You can use any pie crust recipe on the blog but I find this Almond Flour Crust goes especially well with the filling. I always add some pumpkin spice to the crust for a boost of flavor.

     

    overhead shot of a Vegan Chocolate Pumpkin Pie in a pyrex pie dish with plated slice of pie on the side

    Tips and Substitutions for this Vegan Chocolate Pumpkin Pie recipe:

     

    • 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.

    close-up of a slice of Vegan Chocolate Pumpkin Pie with Almond Flour Pie Crust on a black plate

    How to make Vegan Chocolate Pumpkin Pie:

    1.Start by making the Vegan Pie Crust. I used my Vegan Almond Flour Crust recipe.


    2. Make the filling. In a saucepan over medium heat, combine milk and starch and mix well. Add pumpkin puree, coconut sugar, and spices and mix well. Bring everything to a boil and cook for about 5 minutes. The mixture will thicken nicely.

    3. Pour the filling into the cooled almond flour pie crust and even it out using an off-set spatula.

    overhead shot of a whole Vegan Chocolate Pumpkin Pie in a pyrex pie dish

    3. Chill the Vegan Chocolate Pumpkin Pie until set (2-3 h), then slice and serve as is, or topped with a dollop coconut whipped cream.

    a slice of Vegan Chocolate Pumpkin Pie with one forkful missing

    Can I use a different starch for the filling?

    Yes, you can use the same amount of tapioca starch instead of arrowroot or cornstarch.

    Can I make the chocolate pumpkin pie filling with cocoa powder?

    The filling might not set if you don’t add any dark chocolate. You can try and use cocoa powder combined with a thickening agent like starch or chickpea flour like I did in my no-bake pumpkin pie. 

    More Vegan Pie Recipes on the Blog:

    • 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
    • Chocolate Chip Pudding Pie. Vegan & Gf

    Vegan Chocolate Pumpkin Pie | Vegan Richa
    Print Recipe
    4.75 from 8 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) 70% dark chocolate ( 3 oz or about 2/3 cup), chopped
    • 1/2 cup (87.5 g) vegan semi-sweet chocolate
    • 1 tsp (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.

    Editor’s Note: This post was originally published in November 2014 and has been updated for accuracy and comprehensiveness in September 2021

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Pumpkin Biscuits with Sage & Thyme
    Vegan Lentil Quinoa Loaf, Vegan Cornbread Stuffing, Spicy Cranberry Sauce, Pumpkin Pie »


    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Comment and Rating Cancel reply

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

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Manpreet

      February 16, 2022 at 10:54 am

      This looks wonderful — and easy! I was wondering if I can use a store-bought graham cracker crust or Oreo crust in this recipe, just for the purposes of saving time. Do you think either of those would work with this filling? Also, I have tried your almond flour crust and it is amazing! I’m just in a time crunch this time. Thank you!

      Reply
      • Richa

        February 16, 2022 at 7:15 pm

        Yes any crust will work

        Reply
    2. Candice

      November 25, 2021 at 4:26 pm

      5 stars
      I made this with a Biscoff crust and it went well. Also, the pie itself was a huge hit. This was our Thanksgiving dessert and everyone loved it, 3/5 people eating it were not vegan.

      Reply
    3. Asha S.

      November 25, 2021 at 4:09 pm

      5 stars
      Has this today for Thanksgiving – it was fabulous! No need to fill up the pie pan, the recipe makes the right amount of pie as the filling is so rich. Even my picky kid loved it 🙂
      I used unsweetened soymilk instead of coconut milk. Make sure you really blend the cornstarch and milk together to prevent lumps. Added a bit more semisweet chocolate chips for sweetness for my family’s tastes but I would prefer the amount stated in the recipe as I love dark chocolate. Will definitely make again – made it with your almond flour crust which was easy to do for a 1st time crust maker!

      Reply
      • Vegan Richa Support

        November 25, 2021 at 7:02 pm

        1st times a charm ⭐️

        Reply
    4. Danielle

      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

        August 25, 2020 at 2:43 pm

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

        Reply
    5. Jennifer Caulfield

      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

        November 26, 2019 at 10:17 am

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

        Reply
    6. Kathleen

      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

        December 12, 2018 at 9:53 am

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

        Reply
    7. Sarah

      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

        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
    8. Sarah

      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

        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
    9. Heather

      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

        November 25, 2015 at 5:22 pm

        any would do. i usually use apple cider vinegar.

        Reply
    10. Margarita

      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

        September 30, 2015 at 9:56 pm

        same amount will do

        Reply
    11. Meg

      February 08, 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
    12. Andrea

      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

        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
    13. Cheryl

      December 05, 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

        December 05, 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
    14. Rachel

      December 01, 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
    15. Bianca @ ElephantasticVegan

      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
    16. Audrey @ Gluten-Free Vegan Love

      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
    17. mary

      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

        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. https://www.veganbaking.net/recipes/pies/flaky-pie-crust

        Reply
    18. Poppy

      November 25, 2014 at 5:52 pm

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

      Reply
    19. Raj Groups

      November 25, 2014 at 6:17 am

      best blog ever visited!fabulous pictures

      Reply
    20. Jenny

      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

        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
    21. Elisa

      November 20, 2014 at 8:58 pm

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

      Reply
      • Richa

        November 20, 2014 at 9:49 pm

        maple syrup.

        Reply
    22. Bobbie // the vegan crew

      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
    23. Bam's Kitchen

      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
    24. Elisa

      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

        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
    25. chacko

      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
      chacko@q8living.com

      Reply
    26. Ariana

      November 19, 2014 at 7:46 pm

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

      Reply
    27. Caitlin

      November 19, 2014 at 10:39 am

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

      Reply
    28. Gopi

      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

    Primary Sidebar

    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.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa