Vegan Chocolate Hazelnut Swirled Pumpkin Pie

Vegan Chocolate Hazelnut Swirled Pumpkin Pie

Vegan Chocolate Hazelnut Swirled Pumpkin Pie

This vegan chocolate hazelnut swirled pumpkin pie is the perfect way to satisfy your sweet tooth without compromising your lifestyle. The combination of sweet pumpkin puree and creamy nutella-style hazelnut spread is a heavenly pairing that brings out the best of both flavors. The addition of dairy-free vegan chocolate chips adds a rich, decadent touch that makes this pie truly irresistible. The flaky vegan crust provides the perfect base for this delicious dessert.


  • 1 vegan pie crust
  • 1 can pumpkin puree (15 oz)
  • 1/2 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup vegan hazelnut spread (such as Nutella)
  • 1/4 cup dairy-free vegan chocolate chips


Preheat oven to 375 F (190 C).

Roll out the vegan pie crust and press it into a 9-inch pie plate. Trim the edges and crimp. Place the pie plate on a baking sheet and set aside.

In a medium bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, cloves, ginger, and salt. Whisk until blended. Pour the mixture into the prepared pie crust and spread it out evenly.

In a separate bowl, mix together the vegan hazelnut spread and vegan chocolate chips. Drop spoonfuls of the mixture over the top of the pumpkin filling. Use a butter knife to swirl the hazelnut-chocolate mixture into the pumpkin filling.

Bake in the preheated oven for 45 minutes, or until the filling is set and the crust is golden brown. Allow to cool before serving.

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