Try this Vegan Chocolate Pumpkin Pie recipe, or contribute your own.
- 2 tsp vanilla extract
- 1/4 cup coconut milk or other non dairy milk
- 1.5 tbsp starch like cornstarch or arrowroot starch
- 1.5 cups pumpkin puree or sweet potato puree (1 15-oz can)
- 1/4 cup coconut sugar or ground raw sugar (use less if using semi sweet chocolate instead of dark c hocolate)
- 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 (2/3 cup dark chocolate) i use theo brand
- 1/2 cup vegan semi sweet chocolate like enjoy life semi sweet mega chunks
- prepared almond crust or other pie crust of choice
- Carbohydrate 0.132825 g
- Cholesterol 0 mg
- Fat 0.00063 g
- Fiber 0 g
- Protein 0.00063 g
- Saturated Fat 0.000105 g
- Serving Size 1 1 (12g)
- Sodium 0.0945 mg
- Sugar 0.132825 g
- Trans Fat 0.000378 g
- Calories 3 calories
Step-by-step
- In a saucepan over medium heat, add milk and starch and mix well.
- Add pumpkin, sugar and spices and mix well.
- Cook to bring to a boil. 5 minutes.
- Take off heat.
- Add dark and semi sweet chocolate and let sit for 2 minutes.
- Then mix well until the chocolate is melted and the mixture is smooth.
- Add in the vanilla extract and mix in.
- Taste and adjust sweet if needed.
- Pour in baked crust like the Almond crust above or any other pie/tart crust.
- Even it out using a spatula.
- Chill 2 to 3 hours and serve.
- For clean slices, Put it 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.
Will the filling actually set without eggs or gelatin? Achieving a firm slice in a dairy-free custard relies entirely on starch hydration and thermal control. Combining the liquid and starch cold in the saucepan before applying heat prevents clumping and ensures the thickener can properly expand as the temperature rises toward a boil. When cooking starches like cornstarch or arrowroot, heating the mixture until it bubbles activates the gelling properties necessary for a clean slice later. Dropping solid chocolate directly into a boiling pot can cause the cocoa solids to seize, which ruins the emulsion. Leaving the chopped dark and semi-sweet chocolate undisturbed in the hot pumpkin base for two full minutes allows the residual thermal energy to melt the fats gently without scorching. Stirring the mixture only after this rest phase guarantees a glossy, uniform emulsion. Transferring the filled crust to the refrigerator for at least two hours allows the starches to fully retrograde and firm up, though placing the pie in the freezer for thirty minutes prior to serving yields the sharpest knife cuts.
