Vegan Pumpkin Chocolate Pie (Allergy-Friendly)
Prep time
Cook time
Total time
This easy pie is rich, decadent, and a little bit fudgy. You can enjoy a slice straight up, but it also balances well with dairy-free whip or ice cream.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • 1¼ cups + 2 tablespoons dairy-free, soy-free chocolate chips (like Enjoy Life or Nestle Allergen-Free), divided
  • 1 (15-ounce) can pumpkin pie mix (I use Farmer’s Market Organic brand)
  • 2 tablespoons organic sugar
  • 2 teaspoons arrowroot starch
  • ⅛ rounded teaspoon sea salt
  • 1 prepared chocolate cookie pie crust (see post above for options)
  • Garnish (optional): fresh fruit, coconut whip, cashew cream, or dairy-free vanilla ice cream
  1. Preheat your oven to 425°F.
  2. Melt the 1¼ cups chocolate chips.
  3. Put the pumpkin pie mix, sugar, arrowroot powder, and salt in your food processor. Purée until very smooth, stopping to scrape down the sides of bowl as needed. Add the melted chocolate, and puree just until smooth, stopping to scrape down the sides of bowl as needed.
  4. Scrape the filling into your pie crust and even it out. Sprinkle the top with the remaining 2 tablespoons chocolate chips.
  5. Bake the pie for 15 minutes, then reduce the heat to 350ºF and bake for another 35 minutes, or until the pie is set (the center may be soft, but it will set further as it cools).
  6. Carefully transfer the pie to a cooling rack. Let cool completely before slicing. Optionally refrigerate the pie for a firmer, chilled dessert.
  7. Serve topped with your garnish of choice.
Recipe by Go Dairy Free at