Vegan Chocolate Pumpkin Pie (No Tofu, No Coconut)

A slice of whipped cream topped chocolate pumpkin pie on a plate.

5 from 3 ratings

Vegan Chocolate Pumpkin Pie (No Tofu, No Coconut)

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 crust that 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.

Prep Time1

Cook Time1

Total Time2

Servings:

Author: Gwen Leron

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.

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.

Nutrition