Chocolate-Crusted Pumpkin Pie | Vegetarian Recipe | Vegetarian Times Skip to main content

Chocolate-Crusted Pumpkin Pie

Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs.

Ingredients: 

Ingredient Set Name: 

Crust

Ingredients: 

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1 ¼ cups all-purpose flour
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¼ cup unsweetened cocoa powder
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½ cup confectioners’ sugar
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1 stick Earth Balance margarine, cubed
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¼ tsp. vanilla extract

Ingredient Set Name: 

Filling

Ingredients: 

Ingredient Line: 
1 ½ cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin
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1 cup almond milk
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2 Tbs. lemon juice
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½ cup light brown sugar
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¼ cup cornstarch
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1 tsp. ground ginger
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1 tsp. baking powder
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½ tsp baking soda
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½ tsp. ground cinnamon
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⅛ tsp. ground cloves
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6 Tbs. Earth Balance margarine, melted

Instructions: 

1. To make Crust: Pulse flour, cocoa, and confectioners’ sugar in food processor until combined. Add margarine, and process until mixture resembles sand. With processor running, add vanilla and 3 to 4 Tbs. cold water, and process until smooth dough forms. Chill 2 hours.

2. Roll out dough to 11-inch circle on floured work surface. Press into 9-inch pie pan. Chill 30 minutes.

3. To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.

4. Combine almond milk and lemon juice in bowl. Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl. Whisk in almond milk mixture, then pumpkin and margarine.

5. Preheat oven to 400˚F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down. Reduce oven heat to 350˚F, and bake Crust 10 minutes. Remove parchment and beans, and bake 5 minutes.

6. Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center. Cool completely before serving.

Nutrition Information: 

Calories: 
377
Protein: 
3 g
Total Fat: 
20 g
Saturated Fat: 
8 g
Carbohydrates: 
47 g
Cholesterol: 
0 mg
Sodium: 
361 mg
Fiber: 
3 g
Sugar: 
24 g
Yield: 
Makes 1 9-inch pie (serves 8)

Comments on this Recipe

Does the oven temperature stay at the 350 degrees to complete the baking time for the filled pie?

Great looking pumpkin pie gotta make this one mmmmm

Hi Roli, That's correct. The oven stays at 350F to bake the filled pie. Enjoy!

Do you still have to drain the pumpkin if you are using a can of pumpkin puree?

this looks yummy

I'm allergic to almonds, but have rice milk, hemp milk, and coconut milk beverage. Would any of those work as a sub? Thanks! Looks delish & can't wait to make!

This came out really runny, and the pie had cooled off by the time it was cut. Doesn't seem like the cornstarch is enough to thicken it. The crust was delicious.

Hi, I would love to try the recipe but need someone to translate a "stick" of margarine into a weight measure (grams or ounces) I (Australian) can relate to.

Hey Alan T a stick of margarine is 8 tablespoons/1/2 cup/4 ounces/113 grams - take your pick mate. :)

I've made this a couple times and have finally got it down. A couple of things I discovered through trial and error are. 1. Confectioners sugar is powdered sugar, I didn't know that the first time I attempted this recipe and used bakers sugar for the crust....that didn't work so well. 2. The instructions seem to imply to bake the pie at 350 for 25-30 min but I've found that you either bake at 350 for 60 min or 400 for 30-40. Your oven may be different but that's what worked for me. 3. Due to the fact that I'm neither vegetarian or vegan I use real butter for this recipe and rather than almond milk I use coconut milk because it's a little bit thicker. I love the recipe and so do my family, freinds and co-workers. I have requests for 5 pies this year:).