Chocolate-Crusted Pumpkin Pie Recipe

Name: Chocolate-Crusted Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 cup confectioners sugar; 1 stick Earth Balance margarine, cubed; 1/4 tsp. vanilla extract; 1 1/2 cups Oven-Roasted Pumpkin Puree or 1 15-oz. can pureed pumpkin; 1 cup almond milk; 2 Tbs. lemon juice; 1/2 cup light brown sugar; 1/4 cup cornstarch; 1 tsp. ground ginger; 1 tsp. baking powder; 1/2 tsp baking soda; 1/2 tsp. ground cinnamon; ⅛ tsp. ground cloves; 6 Tbs. Earth Balance margarine, melted

Servings: persons

1 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup confectioners sugar
1 stick Earth Balance margarine, cubed
1/4 tsp. vanilla extract
1 1/2 cups Oven-Roasted Pumpkin Puree or 1 15-oz. can pureed pumpkin
1 cup almond milk
2 Tbs. lemon juice
1/2 cup light brown sugar
1/4 cup cornstarch
1 tsp. ground ginger
1 tsp. baking powder
1/2 tsp baking soda
1/2 tsp. ground cinnamon
⅛ tsp. ground cloves
6 Tbs. Earth Balance margarine, melted

1
To make Crust: Pulse flour, cocoa, and confectioners sugar in food processor until combined.
2
Add margarine, and process until mixture resembles sand.
3
With processor running, add vanilla and 3 to 4 Tbs.
4
cold water, and process until smooth dough forms.
5
Chill 2 hours.
6
Roll out dough to 11-inch circle on floured work surface.
7
Press into 9-inch pie pan.
8
Chill 30 minutes.
9
To make Filling: Drain pumpkin in mesh strainer over bowl 30 minutes.
10
Combine almond milk and lemon juice in bowl.
11
Whisk together brown sugar, cornstarch, ginger, baking powder, baking soda, cinnamon, and cloves in bowl.
12
Whisk in almond milk mixture, then pumpkin and margarine.
13
Preheat oven to 400 F. Place Crust on baking sheet, top with parchment paper, and fill with dried beans to weigh down.
14
Reduce oven heat to 350 F, and bake Crust 10 minutes.
15
Remove parchment and beans, and bake 5 minutes.
16
Pour Filling into Crust, and bake 25 to 30 minutes, or until Filling is bubbling in center.
17
Cool completely before serving.

747

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, 1/4 cup unsweetened cocoa powder, 1/2 cup confectioners sugar, 1 stick Earth Balance margarine, cubed, and more.

Yes, Chocolate-Crusted Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate-Crusted Pumpkin Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions