VEGAN CHOCOLATE PUMPKIN PIE
You only need 5 main ingredients to make this incredibly rich, creamy, decadent and super easy vegan no bake Chocolate Pumpkin Pie! It is so melt-in-your-mouth delicious that I may have let out a few moans after the first bite, haha. Not even joking.
It couldn’t be any easier to make. Just add the ingredients to a blender, blend and pour into your preferred pie crust. I used a store-bought vegan graham cracker pie crust for ease and convenience, but if you want to do homemade, that is fine too! Use either my walnut pie crust (linked on my pumpkin pie post) or my gluten-free oil-free pie crust. Just make sure the pie crust are already pre-baked since the pie requires no baking!
Nothing beats an easy no-bake pie recipe! Like this delicious vegan chocolate cream pie and if you love traditional pumpkin pie, then you have to make my super popular crowd-pleasing vegan pumpkin pie.
HOW TO MAKE VEGAN CHOCOLATE PUMPKIN PIE
First, prepare your pie crust. If using a store-bought graham pie crust (like I did). Prebake it for just 5 minutes at 375°F or follow the directions on the package. 5 minutes was perfect for mine.
Add all of the ingredients to a blender, including the melted chocolate. Blend until smooth. Pour into the prebaked pie crust.
Place in the fridge for minimum of 5 hours or overnight is best to set and firm up. Serve as is or with dairy-free vegan whipped cream and fruit!
5 Ingredient Vegan Chocolate Pumpkin Pie
Ingredients
- One 9 inch pie crust (see directions or blog post)
- 400 grams semi-sweet dairy-free chocolate chips (do not use bittersweet or the pie will be too bitter and dense/hard)
- 3/4 cup (180g) unsweetened plant-based milk (I used Malk brand almond milk) soy or your favorite should work, just nothing TOO thick. I'd advise against coconut.
- 1 cup (240g) plain pumpkin puree (not pie filling) make sure it is room temperature and not cold
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
Instructions
- If using a store-bought pie crust, prebake your pie crust for 5 minutes at 375°F or follow the package instructions.I used a store-bought vegan graham cracker pie crust for ease and convenience, but if you want to do homemade, that is fine too! Use either my walnut pie crust (linked on my pumpkin pie post) or my gluten-free oil-free pie crust. Just make sure the pie crust are already pre-baked since the pie requires no baking!
- Make sure your pumpkin puree is not cold or it will have difficulty blending and cause the melted chocolate to seize up. Add the chocolate chips and milk to a microwave safe bowl. Heat into two 30 second intervals, stirring in between. Stir until the chocolate is almost completely melted into the milk. Alternatively, you could heat the milk over a double boiler and add the chocolate chips and melt them that way.
- Add the pumpkin puree, pumpkin pie spice and salt to a blender.
- Pour the melted chocolate into the blender. You can also use a food processor if that's all you have. Blend until the pie mixture is completely smooth and almost runny/pourable. It will be quite thick at first, so you may need to stir it a couple of times, just make sure it is all blended.
- Pour the mixture into the prebaked pie crust and smooth out the top. Make pretty swirls with the back of a spoon. Place in the fridge for minimum of 5 hours or overnight is best to set and firm up. Serve as is or with dairy-free vegan whipped cream and fruit!
Fantastic recipe, Brandi Doming! I love how this 5-Ingredient Vegan Chocolate Pumpkin Pie combines simplicity with rich flavor. The idea of blending pumpkin puree with melted dairy-free chocolate creates such a creamy, decadent filling while keeping the recipe incredibly easy to make. A no-bake dessert like this is perfect for holidays or quick gatherings. This is a great resource for anyone searching for an easy vegan chocolate pumpkin pie recipe with just a few ingredients.
Just made this for the second time! I’m wondering if leftovers can be frozen so I don’t eat it all right away.
Brandi, you knocked it out of the park with this one! This was our Christmas dessert, and it was fabulous! So rich, creamy, and perfectly spiced. We loved it!
Absolutely loved this. Our new favorite pie! Thank you!
I made this with a chocolate cookie crust for a celiac safe Thanksgiving dessert. It was rich and delicious and easy to make.
Everyone vegan and non vegan loved this pie! Very rich but definitely yummy. Made it gluten free and added vegan whip cream to the top.
Thank you!!
Can this be made with a hand mixer or kitchen aid stand mixer?
Possibly, as long as the chocolate is fully melted and it’s mixed until completely smooth and creamy so it doesn’t turn out lumpy.
Delicious and so so easy!!
Plant based or not, if you want to enjoy and impress your family or guests – this is your pie. I used a prepared graham cracker crust and let my family add their own whipped cream of choice. Just the right amount of pumpkin/spice to make this chocolate lover a delight! Thank you for a great recipe Brandi!
so thrilled to hear this Heidi!!
This was absolutely delicious! Made it for our family dessert and everybody loved it! Some even went back for seconds. Definitely a keeper!
Woohoo Julie, I am so happy to hear this!! Thank you for the feedback!
The best chocolate pie! Very easy to make! Quick and fast! I had to share it will my family and coworkers is was that good!
I’m so very thrilled to hear this Kylee!!
I made this without the pie crust. I put it in a bowl like a bowl of mousse. So easy to make and it’s delicious. Loved it!
I’m so happy you loved it Darlene!!