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Rich, dark, and full of deep chocolaty pumpkin flavour (plus a little spice!), this vegan chocolate pumpkin pie brings a fun twist to a classic holiday dessert.
The firm, dense filling rests in a flaky, tender homemade crust you can make gluten-free if you need to. It’s easy to prepare, and the result is a bold, satisfying dessert that’s perfect for any holiday table.
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If you want a holiday dessert that switches things up from the usual (but still delicious!) lineup of apple pie and pumpkin pie, try bringing this vegan chocolate pumpkin pie to the table and surprise everyone with something new!
It’s a delicious, rich, and dark chocolatey twist on the classic pumpkin pie everyone already loves.
Pumpkin pie is known for its smooth, creamy filling, but this pie’s filling is firmer, almost truffle-like. Every bite melts in your mouth while the flaky homemade crust provides a nice contrast in textures.
The flavour is rich, deep chocolate with a hint of pumpkin and pumpkin pie spice. It’s a great choice if you want something a little different, yet still slightly reminiscent of pumpkin pie. You get all of this with no nuts, no coconut, and it's 100% dairy-free and egg-free, and no one will be able to detect any difference.
Now let's make this pie!
Everything You'll Need
The Pie Crust
You can make either my flaky vegan pie crust or, for a vegan gluten-free pumpkin chocolate pie, use my homemade vegan gluten-free pie crust.
The filling needs less cooking time than the crust, so the crust needs to be partially blind-baked to give it a little baking head start. You can find a step-by-step on how to do this in my post called "How to Blind Bake a Pie Crust."
Recipe Timing Tip
This recipe starts with the pie crust partially blind baked and ready to go, so make sure to time everything correctly. Make the pie dough the day before and then bake it just before you prepare the filling. The crust does not need to be fully cooled down before adding the filling.
The Filling Ingredients
Let's Talk About the Ingredients
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Pumpkin Purée - Make sure it's unsweetened and that it's NOT pumpkin pie filling. The only ingredient on the label should be pumpkin.
Pumpkin Pie Spice - You can use either a pre-made store-bought pumpkin pie spice or you can make a homemade pumpkin spice blend. Check the recipe notes for details.
Vegan Chocolate Chips - Use semi-sweet vegan chocolate chips. For a list of dairy-free chocolate chip brands, read this article: Are Chocolate Chips Vegan?
Dairy-Free Milk - Any plant milk will work, just make sure it's unsweetened and unflavoured.
Cornstarch - Arrowroot starch can be substituted for cornstarch, same measurement/weight.
Recipe Tip
Make sure the ingredients are at room temperature so the chocolate stays smooth and doesn’t seize when you mix it into the pumpkin mixture.
How to Put It Together
(Note: I’ve outlined the step-by-step here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Prepare the pie dough the day before and refrigerate it. Par-bake it the same day you make the pie (see the ingredients you'll need section above for details). Set it aside while you prepare the filling.
Melt the chocolate using either the microwave method or the double-boiler method and set it aside. (See below)
Add all filling ingredients (except the chocolate) to a bowl and mix well.
Here's How to Melt the Chocolate
This step needs a bit of extra attention since chocolate can burn quickly and can seize if it melts too fast or comes into contact with even a small amount of water.
Choose one of the following options:
The Microwave Method
- Place the chocolate in a microwaveable bowl and heat it in 20-second intervals, stirring after each one.
- Stop when most of it is melted and stir until the remaining pieces melt completely.
The Double Boiler Method on the Stove
- Add about two inches of water to a pot and bring it to a simmer over medium heat.
- Put the chocolate in a heat-proof metal bowl that sits on top of the pot without touching the water.
- Place the bowl over the simmering water and make sure no water or steam gets into the chocolate, or it will seize.
- Once the chocolate starts to melt, stir occasionally, then remove the bowl when it is almost fully melted and continue stirring until completely smooth.
Add the chocolate.
Mix until everything has fully combined.
Recipe Tip
This pie isn’t overly sweet. The sweetness of chocolate chips can vary by brand, so the recipe includes a little sugar to balance things out. Once the filling is mixed, give it a quick taste. If you’d like it a bit sweeter, simply stir in a little more sugar.
Transfer the mixture to the prepared pie crust. Smooth the top, and bake.
When the baking time has finished, carefully remove it from the oven and place it on a cooling rack. The filling will be a little puffed up, but it will deflate as it starts to cool. Allow it to fully cool.
Serve it at room temperature or cover and refrigerate it so it firms up even more, then serve it cold.
Have it plain or top it with a store-bought dairy-free whipped cream or homemade coconut whipped cream.
It fits right in at Thanksgiving or Christmas, but it’s just as good any time you feel like making it. You don’t have to keep it just for the holidays!
Tips, Tricks, and More
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Get the timing right. Remember that the crust needs to be prepared in advance, well before you start making the pie filling, so plan accordingly. The pie dough can be made days in advance and refrigerated to save time before you need to bake it.
- Measure your ingredients correctly. I highly recommend using a scale and my weight measurements to make this recipe. (See the "Suggested Equipment" section in the recipe card for the scale I use and recommend.)
- Pay close attention when measuring your cornstarch (or arrowroot starch). They can be tricky to measure properly since they clump, so use a scale if possible. If not, use the scoop and level method (learn more in my article on how to measure flour correctly). Getting the right amount ensures the filling sets just the way it should.
- A metal pie pan or glass pie dish will work. I prefer to use a glass pie dish because it heats evenly, and you can get a peek at the bottom and sides of the crust as it bakes. If you use a metal plate, keep an eye on the pie, it will finish quicker.
- Read this post from top to bottom before you start. I’ve included a lot of tips and tricks. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
If This Makes It to Your Table...
I’d love to hear how it turned out. Feel free to leave a comment and rating below, and if you share a photo of your chocolate pumpkin pie on Instagram, please tag me so I can see it! (I'm @delightfuladventures on Instagram).
Vegan Chocolate Pumpkin Pie (No Tofu, No Coconut)
Suggested Equipment:
Ingredients:
For the crust:
- 1 x 9-inch vegan pie crust
For the Pie Filling:
- ¾ cup (135g) semi-sweet chocolate chips
- 2 ¼ cups (540g) unsweetened pumpkin purée (not pumpkin pie filling, room temperature)
- ½ cup unsweetened dairy-free milk (room temperature)
- ½ cup light brown sugar
- 2 tablespoons (16g) cornstarch (arrowroot starch may also be used, same measurement/weight)
- 1 teaspoon vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Instructions:
Prepare Pie Dough (make a day in advance):
- Make either my vegan pie crust or my vegan gluten-free pie crust recipe, wrap it, and refrigerate it. This should be done a day in advance.
Par-Bake Pie Crust (do this the same day you will bake the pie):
- Follow the directions in my post called "How to Blind-Bake a Pie Crust."
- Turn the oven temperature down to 350°F (177°C).
Melt the Chocolate Chips:
- Place the chocolate in a microwaveable bowl and heat it in 20-second intervals, stirring after each one. Stop when most of it is melted and stir until the remaining pieces melt completely. Set aside. (See above if you prefer to use the double-boiler stovetop method.)
Prepare the Filling:
- Whisk together pumpkin purée, dairy-free milk, brown sugar, cornstarch, vanilla extract, pumpkin pie spice, and salt until combined.
- Add melted chocolate to the pumpkin mixture and mix until combined.
- Add the pumpkin mixture to the par-baked pie crust and smooth the top with a silicone spatula.
- Bake for 40 minutes.
- When the baking time has ended, carefully remove the pie from the oven and place it on a cooling rack. Allow it to fully cool before slicing, or to firm it up even more, place it in the refrigerator to chill for at least 2 hours, then serve cold.
Recipe Notes:
- Please read all of the information above, as well as the notes below, before making this recipe.
- If you don't have pumpkin pie spice, use 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ½ teaspoon ground nutmeg.
- After preparing the filling, taste for sweetness. If it's not sweet enough for you, add more brown sugar, 1 tablespoon at a time.
- Cover and store leftovers in the fridge for up to 5 days. Serve cold or bring to room temperature.
- The calorie count is for 1 slice of 8 made using my easy vegan pie crust and does not include any toppings. Calorie count per serving if using my vegan gluten-free crust is roughly 349. Nutrition data is only to be used as a rough guide, click here to learn how nutrition data is determined on this website.
Jane says
Can I use almond flour instead of almonds?
Gwen Leron says
Hi Jane, I'm not sure how well it would work with almond flour. Almond flour is quite fine. The way the almonds are ground down in this recipe is not fine, there are still small pieces, nothing large, but it's definitely not fine like almond flour, so that could cause an issue. If you do end up giving it a try, let me know how it works, and I'm curious now, too. When I try it, I will update the recipe to say if it will work or not. If you don't have almonds, you can use a store-bought pie crust or make your own vegan gluten-free pie crust for this recipe.
Mary Bright says
How would I substitute using natural cocoa powder in place of the 1.25 cups chocolate chips.
Gwen Leron says
Hi Mary! I have not tried making this recipe with cocoa powder, but I can tell you that it would not be a 1 to 1 swap. Since the chocolate chips contain sugar, they help to sweeten the pie filling. Cocoa powder is very bitter and contains no sweetener, so sugar would have to be added in order to compensate. The melted chocolate chips also contribute to the volume of the filling. So all that to say, I don't think it would be an easy switch. Definitely doable, but I have not tried, so I would not be able to direct you confidently. Let me know if you have any other questions.
Donna says
Hi, I made this yesterday and it was amazing. What brand of vegan chocolate chips do you use? I almost grabbed Nestle’s then realized they are not vegan, (Me either), but my friends are. Just curious.
Gwen Leron says
Hi Donna! Glad to hear you liked the pie! I'm not sure where you are, but here in Canada, I usually use President's Choice brand, it's easy to find and their semi-sweet chocolate chips are vegan. If you're in the US or somewhere else, Enjoy life brand chocolate chips are vegan, and there's also Made Good, Kirkland Signature brand from Costco, or you can also check the Whole Foods and Trader Joes brands. The main thing to look for in the ingredient list is milk ingredients. Let me know if you have any more questions, glad to help 🙂
trini_chef says
umm 1 1/4 cup of oats and 1 1/4 cup of almonds? are those right? because I end up with my 9" pie dish pretty much full with crust and it's not thin like the picture above of a slice.?
Gwen Leron says
Hi! Sorry to hear you ran into trouble. Yes, those measurements are correct. What did you use to grind the oats and almonds? The only thing I can think of is that they were not ground down fine enough. Have a look at this recipe for sweet potato pie, I use the same crust in that recipe, but there are some step-by-step images in there to show what the texture of the crust should look like and how it comes together. I hope it helps.
Ricki says
Can I use cocoa powder or dark chocolate chips
Gwen Leron says
Hi Ricki, yes, you can use dark chocolate chips, that is what I use when I make this recipe (they're the same as semi-sweet). Hope that helps, let me know how things go! 🙂
Poonam says
What can I substitute for almond ??
Gwen @ Delightful Adventures says
Hi there! I have not made the crust with anything but almonds, but I do think that pecans would also work very well. If you try, let me know how it goes! 🙂
Johan says
Hi Gwen
I just found your profile on Instagram and had to come check out this recipe.
I have never used pumpkin and chocolate together in a recipe before, but this looks so good I just have to try it! I am so happy that it is gluten free too!
I think I should make this for my boyfriend, for our upcoming anniversary. I don't have arrowroot starch, do you think I could substitute with tapioca starch?
Thanks!
Gwen @ Delightful Adventures says
Hi Johan, glad you found my site! I have not tried it with tapioca starch, but since tapioca starch is also used as a thickener in recipes, it should work out just fine (you can also use cornstarch). One thing to note, there is always the chance of cross contamination, so if you need the pie to be 100% gluten free, be be sure that you use a gluten free brand. I hope you and your boyfriend like the chocolate pumpkin pie! 🙂