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Pie

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This decadent vegan pie filling combines the deep, bittersweet notes of extra dark chocolate with the warm, aromatic spices of pumpkin pie. Enriched with extra virgin coconut oil and lightly sweetened with powdered erythritol, it offers a luxurious texture that is both smooth and satisfying. The combination of chocolate and pumpkin spice creates a unique flavor profile that bridges the gap between autumn comfort food and indulgent dessert. Perfect for holiday gatherings or a cozy night in, this recipe requires minimal ingredients but delivers maximum flavor. It is an excellent choice for those following a plant-based diet without sacrificing richness or complexity. Serve chilled for the best texture and enjoy the harmonious blend of sweet, spicy, and chocolatey elements.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 572.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This decadent vegan pie filling combines the deep, bittersweet notes of extra dark chocolate with the warm, aromatic spices of pumpkin pie. Enriched with extra virgin coconut oil and lightly sweetened with powdered erythritol, it offers a luxurious texture that is both smooth and satisfying. The combination of chocolate and pumpkin spice creates a unique flavor profile that bridges the gap between autumn comfort food and indulgent dessert. Perfect for holiday gatherings or a cozy night in, this recipe requires minimal ingredients but delivers maximum flavor. It is an excellent choice for those following a plant-based diet without sacrificing richness or complexity. Serve chilled for the best texture and enjoy the harmonious blend of sweet, spicy, and chocolatey elements.
Ingredients
  • Ounces extra dark chocolate
  • 2 Tablespoons extra virgin coconut oil
  • 2 teaspoon Pumpkin pie spice mix
  • 2 Tablespoons powdered Erythritol or Swerve
Directions
  1. 1
    Place the extra dark chocolate and extra virgin coconut oil in a heatproof bowl.
  2. 2
    Melt the chocolate and coconut oil together using a double boiler or in short bursts in the microwave, stirring frequently until completely smooth and combined.
  3. 3
    Remove the bowl from heat and allow the mixture to cool slightly so it is warm but not hot.
  4. 4
    Stir in the pumpkin pie spice mix and powdered erythritol (or Swerve) until fully incorporated and the mixture is uniform.
  5. 5
    Pour the filling into your prepared pie crust or serving dish.
  6. 6
    Refrigerate for at least 2 hours or until the filling has set firmly before slicing and serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 572.2kcal
% Daily Value *
Total Fat 33.8g52%
Saturated Fat 22.3g112%
Cholesterol 0.0mg0%
Sodium 21.1mg1%
Total Carbohydrate 59.3g20%
Dietary Fiber 9.6g39%
Sugars 47.8g
Protein 4.4g9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the chocolate is fully melted and smooth before adding the spices to prevent lumps.

If the mixture becomes too thick after chilling, let it sit at room temperature for 5-10 minutes before serving to soften slightly.

You can substitute the powdered erythritol with another powdered sugar substitute if preferred, but avoid granulated sugars which may not dissolve completely in a no-bake setting.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Keywords: chocolate, coconut oil, dark chocolate, dessert, erythritol, pumpkin, pumpkin pie spice, pie, plant-based, spiced, swerve, vegan, vegan dessert, no-bake, healthy dessert, holiday, autumn, fall flavors, chocolate pumpkin
Read it online: https://www.chefs-mate.com/recipe/pie-42/