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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Pumpkin Chocolate Pie made without Top Allergens

    Vegan Pumpkin Chocolate Pie made without Top Allergens

    3
    By Alisa Fleming on December 20, 2020 Dairy Free Desserts, Dairy-Free Recipes

    Years and years ago, my friend Dreena Burton shared her famous vegan pumpkin chocolate pie with us. Over time, this decadent dessert became lost in our archives. So today, I’m giving her recipe a big update. It’s the perfect holiday dessert for everyone to enjoy, since it’s not only dairy-free and egg-free, but also nut-free, soy-free, and optionally gluten-free. But don’t worry, nothing is missed! Dreena is an amazing cookbook author, and her recipes never disappoint.

    Vegan Pumpkin Chocolate Pie Recipe made without Top Allergens (dairy-free, egg-free, nut-free, soy-free, optionally gluten-free)

    Vegan Pumpkin Chocolate Pie made without Top Allergens

    Dreena uses a chocolate cookie crumb pie crust for optimal chocolate density. But you can use a traditional pie crust or a graham cracker pie crust. And you can choose a gluten-free option, if needed. Here are a few

    • Wholly Wholesome Pie Crusts (all types)
    • Keebler Chocolate Pie Crust
    • Easy Chocolate Cookie Crust Recipe
    • Graham Cracker Crust Recipe
    • Buttery Vegan Pie Crust Recipe

    Vegan Pumpkin Chocolate Pie Recipe made without Top Allergens (dairy-free, egg-free, nut-free, soy-free, optionally gluten-free)

    Special Diet Notes: Vegan Chocolate Pumpkin Pie

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    Vegan Pumpkin Chocolate Pie (Allergy-Friendly)
     
    Print
    Prep time
    15 mins
    Cook time
    55 mins
    Total time
    1 hour 10 mins
     
    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.
    Author: Dreena Burton
    Recipe type: Dessert
    Cuisine: American
    Serves: 8 servings
    Ingredients
    • 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
    Instructions
    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.
    3.5.3229

    More Unique Vegan Holiday Pies

    Vegan Caramel Sweet Potato Pie

    Vegan Caramel Sweet Potato Pie Recipe

    Peanut Butter Apple Crumble Pie

    Vegan Peanut Butter Apple Crumble PIe

    Gingerbread Pumpkin Pie

    Gingerbread Pumpkin Pie Recipe (Vegan, Gluten-free & Allergy-friendly!)

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    3 Comments

    1. Pingback: Over 30 Gluten-Free Pumpkin Pie Recipes | All Gluten-Free Desserts...All the Time

    2. Clay Caldwell on November 20, 2012 1:11 pm

      Isn’t spelt actually wheat?

      Reply
      • Alisa Fleming on November 21, 2012 6:53 am

        Clay, you will probably find this post helpful, which explains spelt: http://whfoods.org/genpage.php?tname=dailytip&dbid=148&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed

        However, if you are on a gluten-free diet, do not use spelt! It does contain gluten.

        Reply

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