The classic Thanksgiving dessert but with a decadent twist – vegan chocolate pumpkin pie with a super rich filling, the best buttery gluten-free crust, and fluffy whipped cream!
I love (LOVE) pumpkin pie. So every year I try to share a new variation on this Thanksgiving classic – mini, medjool sweetened, with sweet potato too, make it a tart – and this year I wasn’t about to skip it. This year actually might be my favorite variation yet! And definitely the most decadent variation yet. When the idea for a pumpkin pie with CHOCOLATE hit me I honestly felt silly for not having tried it sooner. Pumpkin + chocolate = very yum. Creamy chocolate pies = very yum. And this chocolate pumpkin pie = VERY YUM.
The Ultimate Vegan Chocolate Pumpkin Pie
We didn’t just combine chocolate and pumpkin in pie form, friends. We also made this beautiful holiday dessert dairy-free, egg-free, and nestled into my favorite-to-date gluten-free crust (like mega obsessed!)
The Best Buttery Gluten-Free Vegan Pie Crust Recipe
I tend to invent a new pie crust recipe each year too, but this year might be the last year I do that. Because this one is PERFECTION. Don’t think I can top it. It’s buttery, it’s golden, it’s so easy to make and roll and shape, it really feels just like a traditional homemade pie crust but with a much cleaner ingredient lineup. You will need:
Almond flour. Hello secret weapon to a buttery pie crust without loads of butter.
Tapioca flour. And this is what holds it all together and makes everything feel all gluten-y (but without gluten, of course). Arrowroot starch would also work.
Salt. To complement that sweet chocolate filling.
Organic SunButter. Because you know I can’t resist adding a little bit of this delicious stuff in anywhere I can. And it means we need less dairy-free butter? WIN WIN.
Dairy-free butter. But we do still need some to get that perfect pliable dough.
Cold water. Cold won’t melt the butter and soften the dough too much.
Lemon juice. For tenderness. Apple cider vinegar will also work.
Dairy-Free Creamy Chocolate Pumpkin Filling
Now that crust above could be used for any pie, THIS is where we get into crafting the ultimate Thanksgiving pie you didn’t even know your holidays were missing. It’s almost cheesecake level rich and creamy, but then you get a hint of that pumpkin spice and it brings you right back to holiday-ville in the best way. Try this one on a pumpkin pie hater (I once was one, I get it), I bet even they will admit it’s pretty dang delicious.
The ingredients in this magical mashup of a chocoholic-meets-holiday-classic filling:
Pumpkin puree. Of course, throw in that whole can (organic for best flavor imo!)
Chocolate SunButter. Chocolate pt. 1 of crafting the ultimate chocolate pumpkin pie is the most delicious seed butter of all time, of course. I thinned it out with a little coconut oil and drizzled more on top too because you can never have too much Chocolate SunButter in your bite.
Semi-sweet chocolate. To really up the decadence, a little melted chocolate drizzled in the mix is key. Bittersweet or dark would also work, whatever you prefer.
Maple syrup. My sweetener of choice in the fall, but you could also use agave or honey.
Full-fat coconut milk. Now any non-dairy milk will technically work…but decadence factor = higher with canned coconut. Up to you!
Tapioca starch. Or arrowroot or corn starch.
Pumpkin pie spice and vanilla. The small but mighty essentials.
Tips For The Perfect Chocolate Pumpkin Pie
Make the crust the day before. The crust is easiest to work with when nice and chilly, so if you have time make the crust a day before you plan to make the pie. If not, a couple hours in the fridge will be fine.
Par-bake the crust. To avoid a mushy bottom crust, it is best to bake the crust by itself for 15 minutes before adding the filling.
Blend the filling until super creamy. And all the ingredients being at room temperature before doing so is ideal too.
Top with coconut whipped cream and chocolate drizzles. Because happiness.
The classic Thanksgiving dessert but with a decadent twist – vegan chocolate pumpkin pie with a super rich filling, the best buttery gluten-free crust, and fluffy whipped cream!
3 tbsp (23g) tapioca starch (can sub arrowroot or corn starch)
1 tbsp pumpkin pie spice***
1 tsp vanilla extract
Instructions
For the crust:
In a food processor, combine the almond flour, tapioca flour, salt, SunButter, and cold chunks of butter.
Pulse while streaming in the water and lemon juice. Mix just until the dough starts to stick together.
Shape into a ball, flatten into a disc, wrap and refrigerate for at least 2 hours (up to overnight).
Preheat the oven to 325°F.
Roll out the door between two sheets of parchment paper. Remove one sheet, and carefully use the other sheet to flip into a lightly greased pie dish.
Fix any cracks and shape/crimp at the edges. Use a fork to poke holes in the bottom. (Optional: if you are not vegan, you can brush the edges of the crust with an egg wash for better browning and moisture).
Bake the crust for 15 minutes, it will be barely browned. Cool while you prepare the filling.
For the filling:
Preheat the oven to 425°F.
Melt the semi sweet chocolate and set aside.
Blend the rest of the ingredients, until very smooth and creamy. Add the melted chocolate and blend again until combined.
Pour into the crust and smooth the top.
Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for 45 minutes.
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