Triple Chocolate Pumpkin Pie

Happy almost Thanksgiving American friends, only one more week to go! I thought I would sneak in this post before it was too late and nobody cared to see anymore pumpkin pie until next year. I kept meaning to post this sooner, but life yadda yadda procrastination and junk. Way back when I had mentioned this pie and it’s teetering outcome during our Canadian Thanksgiving. As per usual, after making the same pumpkin pie so many times I’ve lost count, I of course neglected to remember the fact that pumpkin pie takes hours to set. When I woke up the day of and the realization hit me in the head that, holy crap, I might be bringing a sloppy mess to dinner if I don’t get on this soon, I crossed my fingers, toes and held my breath that it would set in time. Once I was resuscitated, I discovered pie success! And I even managed to squeeze in a few photos before it was too dark out. d6c_1372I know a lot of people dread this time of year, I just happen to be lucky in the sense that I get to celebrate Thanksvegan with a group of great friends but I know not everyone has that option. Most of our family members are scattered all over the country, so even back in the omnivore days when Philip and I moved to Calgary, we were never big into celebrating Thanksgiving. I have had my fair share of awkward Christmas dinners though, especially when I was just a baby vegan and most of my extended family were just hearing the news. One year I even had one of my cousins tell me all about the cow they raised, named, loved….and ate…apparently “Joey” was mmm mmm good too….fun times.d6c_1388If you happen to be stuck in one of those scenarios where you’re invited to Thanksgiving and your worried the only thing to eat will be the boiled potato they removed for you before they mashed the rest* offer to bring a dish! At least you’ll have something to go with that potato. If you’re newly vegan, then chances are that yes, people will ask you about it. I even had one relative ask me (in a super booming voice) if I was one of those peta people, which resulted in me awkwardly muttering something about not being a member of peta. Yeah, questions will be asked, and how you handle them is completely based on how you feel. If you don’t feel comfortable talking about it, kindly tell them you would prefer not to discuss it at this time. It seems to me like most people feel the need to ask you why you’re vegan while everyone is eating, which doesn’t always make for the best dinner conversation, so instead of going into the details about factory farming while everyone is chowing down on some poor turkey, tell them that you’d love to discuss it after the meal.d6c_1379Just remember that it does get easier but if you’re in need of some holiday survival tips, Cadry recently posted some great ones.

You could also always bring pie, and if there just happens to be one of those skeptics who’s convinced that vegan baked goods suck, throw this pie in their face. Ok, imagine throwing this pie in their face 😉 While actually serving them a piece and watching their skepticism turn to surprise. I tend to overlook how amazing pumpkin and chocolate are together, even when I initially thought of making this pie I was a little iffy about it; as it turns out, they complement one another so well! Such complexity and richness, mixed with a bit of comforting familiarity.d6c_1389I originally was planning on making the top all pretty with thin strings of chocolate made with a piping bag, but since I was racing with the clock, that idea went out the window and I chucked some melted chocolate in a plastic bag, cut the tip too big and smooshed it on. Not exactly what I was going for but you get the drift. This made for a delicious end to our already delicious Thanksgiving and all leftovers were happily devoured the next day. Our friend Phil even took some on a hike to the top of Moose Mountain the next day, now that’s what I call an awesome hiking snack!1382268_10201590956807372_631872984_n

What are you making for Thanksgiving? Do you dread or look forward to the holidays?

*This actually happened to me during another Christmas, and on top of it I was given immense grief for not profusely thanking them for removing the potato. Apparently my one thank you wasn’t enough. Those damn ungrateful vegans I tell ya.


A unique spin on the classic pumpkin pie. Rich creamy chocolate pumpkin filling sits on top of a hidden layer of chocolate that coats the graham cracker crust. Topped with a drizzle of melted chocolate this triple chocolate pumpkin pie is chocolate decadence at its finest.

Adapted from Martha Stewart


  • 2 cups finely ground graham cracker or cookie crumbs
  • 1/3 cup non-dairy margarine, melted
  • 3 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 ounces bittersweet chocolate, melted

  • 6 ounces semisweet chocolate
  • 1 tablespoon non-dairy margarine
  • 2 cups canned pumpkin
  • 1 cup full fat coconut milk
  • 3/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Pinch of allspice
  • 1 teaspoon salt
  • 1 ounce semisweet chocolate, melted


  1. Make the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, margarine, sugar, salt, and cinnamon in a bowl. Firmly press mixture into bottom and up sides of a deep, 9 1/2-inch pie dish. Bake until firm, 8 to 10 minutes.
  2. Remove from oven, and spread evenly with the melted bittersweet chocolate.
  3. Increase oven temperature to 400 degrees F.
  4. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and margarine, stirring until smooth. Remove from heat. In a large bowl, whisk together the pumpkin, coconut milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, nutmeg, allspice and salt until smooth. Whisk in the melted chocolate. Pour the filling into the crust and smooth out. Bake 10 minutes, then decrease temperature to 350 and bake for 45 to 55 minutes or until the center is set but is still a bit wobbly. Cool on a rack, then refrigerate for 8 hours or overnight. Before serving, drizzle melted chocolate on top. Serve immediately.
  5. Notes: Plan ahead! Make this the day before serving. It’s needs a day for it to set really well.



18 thoughts on “Triple Chocolate Pumpkin Pie

  1. Susan says:

    Looks pretty good! I’ve just ordered several tins of pumpkin from a USA-based online food shop here in Australia, because we certainly don’t have tinned pumpkin here in our regular shops. I am going to make some pumpkin stuff!

  2. Mihl says:

    I feel like a total outsider reading this entry;) We don’t celebrate Thanksgiving and we usually use pumpkin only in savoury recipes. Your pie looks so good that I want to come over and celebrate with you!

  3. luminousvegans says:

    I want this. Right now. In front of my face hole. I feel like I say that a lot when it comes to your food! I speak straight from my belly! 🙂

    That sounds horrid that someone got upset at you for not thanking them for a soggy potato. The first big get togethers after going vegan can definitely be rough especially when the get togethers revolve around food. I totally agree about not talking about stuff when people are eating though.

    When people do want to talk, I feel I am better educated about what to say nowadays. In a way that doesn’t offend or point fingers.

  4. sara says:

    I made this last night and holy crap is it good! My crust stuck in the pie plate though. Was I supposed to grease it? I used a gigersnap cookie crumble because I couldnt find vegan graham crackers here. I messed up and mixed the melted chocolate into the crust instead of pouring a layer over the crust so maybe thats why its sticking? Either way, this pie is amazing and pretty easy to make and I will definitely be making it again! I melted my chocolate in the microwave and it was a lot easier.

    • Maggie Muggins says:

      Thanks for trying it out Sara! Yeah, I greased my pie plate before smooshing in the crust, although mixing the chocolate in would make it stick more. I’m thrilled that you liked it! I usually just melt chocolate in the microwave since I find it’s faster but I thought I’d throw the double boiler method in there for an alternative 🙂

      • sara says:

        Great, thanks for the response! Yes, the pie is amazing! I got the crust to come out better by loosening it with a knife. Thanks for all your recipes. Im going to try your pumpkin coffee cake next.

  5. Cadry's Kitchen says:

    You received a boiled potato that they were going to use for mashed potatoes but gave you instead, and you DIDN’T throw them a confetti parade in thanks? Or at least organize a singing telegram? Wow. Ungrateful much? 😉

    Your chocolate pumpkin pie looks sooooooo good! And how impressive that you even have a location shot of it on top of a mountain! Now, that’s going the extra mile! 🙂

    Thanks so much for the kind words about my Thanksgiving post! Much appreciated!

  6. Pingback: (via Triple Chocolate Pumpkin Pie | The Vegan Cookbook… « We Live Social
  7. Sara S. says:

    Hi, I want to try this but the problem is that here (mexico city) we don’t have canned pumpkin so I’m gonna try making the pure from scratch, do you think it will work? O.o

    • Maggie Muggins says:

      Hi Sara, that would definitely work. The canned pumpkin purée is a lot thicker then fresh pumpkin, so you would just need to drain it or cook it down before using. I’m sure there are plenty of tutorials online if you need help with that step. Thanks!

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