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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.
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.
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.
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.
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.
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Editor’s Note: This post was originally published in November 2014 and has been updated for accuracy and comprehensiveness in September 2021
Forgot to mention I used my pie crust
Made this for a dinner last night, was amazing! I used a pumpkin purée beans that was more moist and that helped with how easy it was to mix up and spread evenly!
Awesome!
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!
Yes any crust will work
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.
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!
1st times a charm ⭐️
Could I use this crust for an apple pie? Bottom and top crust? Thanks
i don’t see why not – almond and apple go great together =). 🍎🍎
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!
can. I always use the full fat canned unless mentioned otherwise
Confused on the Theo 3oz 2/3 cup dark choclate is it both plus the semi chocolate
or is missing there. Its 3 oz Or 2/3 cup.
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.
add more chocolate. It depends on the type and brand. Some have stronger flavor. melt some chocolate and mix in
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!
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.