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.
Servings: 8
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
- 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
Serving: 1slice | Calories: 341kcal | Carbohydrates: 33g | Protein: 7g | Fat: 23g | Saturated Fat: 6g | Sodium: 113mg | Potassium: 120mg | Fiber: 5g | Sugar: 19g | Vitamin A: 7150IU | Vitamin C: 1.9mg | Calcium: 43mg | Iron: 2.6mg