5 Ingredient Vegan Chocolate Pumpkin Pie
You only need 5 main ingredients to make this incredibly rich, creamy, decadent and super easy no bake vegan Chocolate Pumpkin Pie!
Servings: 8 slices
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!