Chocolate Pumpkin Pie is like pumpkin pie meets chocolate mousse. It's luscious, creamy, gluten free and is made with healthier ingredients!
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Why you'll love this chocolate pumpkin pie recipe:
This is the best pie I've ever had in my life. NO exaggeration. I have no other pie recipes on my website at the moment. This is because I haven't been able to create a pie as delicious as this one!
Pumpkin desserts are delicious, but pumpkin chocolate desserts are better!
The pie filling is sweetened with unrefined sugar. It's made with pure maple syrup and coconut sugar, opposed to white sugar. The pie is also much lower in sugar than a traditional pumpkin pie. This is secretly a healthy pumpkin pie!
It's SO creamy! This pie has the texture of chocolate mousse. This is due to the mix of full-fat coconut milk, coconut cream and cacao powder.
We are using a graham cracker crust over a traditional pie crust because in my opinion, graham cracker crust is superior.
This pie is gluten-free so even your family or friends with a gluten allergy can enjoy!
This is the easiest pie to make! Simply, mix the ingredients together, toss them into a gluten-free graham cracker crust and bake.
Ingredients
- pumpkin puree - Not pumpkin pie filling!
- eggs at room temperature
- unsweetened full-fat canned coconut milk
- unsweetened canned coconut cream (can be found next to the canned coconut milk in the grocery store)
- pure maple syrup
- coconut sugar
- cacao powder - If you don't have cacao powder, you can use natural unsweetened cocoa powder.
- coconut flour - No other flour can be used in place of coconut flour.
- pumpkin pie spice - I just buy pumpkin pie spice from the store or from Amazon, but you can also make your own. Combine cinnamon, ginger, allspice, cloves and nutmeg. You can even use THIS recipe.
A complete list of ingredients, amounts and instructions is located on the recipe card below.
Choosing a gluten-free graham cracker crust:
I cheated and used a store-bought gluten-free graham cracker crust for this recipe. I love the brand MI-DEL. Sure, you can make your own graham cracker crust, but I wanted this pie recipe to be as easy as possible. Plus, I know you're busy in the kitchen for the holidays and may not have time to make your own crust for a pie.
Store-bought graham cracker crusts vs. homemade crusts:
If you want to make a homemade graham cracker crust, you will need to use store-bought graham crackers or make your own gluten free graham crackers. If you make your own, that's going to be very time consuming.
That being said, if you want to make your own gluten-free graham cracker crust, I found THIS one on Google.
If you aren't gluten-free, you can either make or buy a graham cracker pie crust. HERE is a recipe for a traditional graham cracker pie crust.
how to make gluten-free chocolate pumpkin pie
To make the pie filling, combine all of the ingredients for the filling in a stand mixer.
Mix until just incorporated. Be sure not to over mix!
Pour the pie filling into the pie crust and use a rubber spatula to spread the filling around. Bake the pie.
Remove the pie from the oven once it is done. Allow the pie to cool completely on the kitchen counter for 4 hours before covering it in plastic wrap and placing it in the fridge overnight.
The next day, slice and enjoy!
recipe pro-tips:
Just mix the filling until combined. Over mixing can result in cracks on top of the pie.
Over baking a pumpkin pie is so easy to do and you will have cracks on top of the pie if you do so. How do I know the pumpkin pie is done you ask... Well, here are some tips...
- The pie will be a bit jiggly in the middle, but set around the edges. Don't let that scare you. It will set completely as it cools.
- The pie will dome when it's finished baking.
- If you see cracks or small bubbles starting to form around the edges of the pie, take it out of the oven.
Allow the pie to cool for 4 hours before placing it in the fridge and refrigerate it overnight for best results.
How to serve gluten-free chocolate pumpkin pie:
I love serving this chocolate pumpkin pie recipe with whipped cream and a sprinkle of pumpkin pie spice! It really doesn't even need it. I wouldn't add anything other than those two additions.
Making chocolate pumpkin pie ahead of time:
This pie lasts for 4-5 days when stored covered in the fridge, but I wouldn't make it more than two days in advance. You want it to be as fresh as possible for your guests!
Refrigeration directions:
Store the pie covered with plastic wrap (without any toppings) in the fridge for 4-5 days.
Dietary adaptations:
You can make this recipe dairy free by using a dairy free pie crust. The pie filling is naturally dairy free. Also, make sure, if you use whipped topping, that it's dairy free.
This recipe cannot be made vegan, the eggs are crucial for the pie.
FAQs
This is a better-for-you pumpkin pie recipe because it uses unrefined sugar and is loaded with healthy fats from the coconut cream and coconut milk.
No because traditional graham crackers contain gluten.
Yes, I don't see why you couldn't, but I haven't done it myself.
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Chocolate Pumpkin Pie
Ingredients
- 1 gluten-free graham cracker crust
- 1 cup pumpkin puree - Not pumpkin pie filling!
- 3 eggs at room temperature
- ½ cup unsweetened full-fat canned coconut milk
- ½ cup unsweetened canned coconut cream
- ⅓ cup maple syrup
- ¼ cup coconut sugar
- ⅓ cup cacao powder - If you don't have cacao powder, you can use natural unsweetened cocoa powder.
- 3 ½ tbsp coconut flour
- 1 tbsp pumpkin pie spice
Instructions
- To make the pie filling, grab a stand mixer with a flat beater attachment. Mix all of the ingredients for the pie on a low-medium setting until combined. Mix until just incorporated. Be sure not to over mix! If you don't have a mixer, you can do this by hand.
- Pour the pie filling into the pie crust and use a rubber spatula to spread the filling around. Bake the pie at 350 degrees F for 40-50 minutes.
- Remove the pie from the oven once it is done. (See notes below.) The pie might be slightly jiggly in the center, but it will set as it cools.
- Allow the pie to cool completely on the kitchen counter for 4 hours before covering it in plastic wrap and placing it in the fridge overnight.
- The next day, slice and enjoy! I added some whipped cream and a sprinkle of pumpkin pie spice.
Notes
- The pie will be a bit jiggly in the middle, but set around the edges. Don't let that scare you. It will set completely as it cools.
- The pie will dome when it's finished baking.
- If you see cracks or small bubbles starting to form around the edges of the pie, take it out of the oven.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
Michelle
What is coconut cream? I notice this recipe also calls for full fat coconut milk which I know I can buy that in a can...
A pic of coconut cream would be appreciated 🙂
Hi Michelle, it can be found in the same section as coconut milk in the grocery store. HERE is a link to purchase on Amazon. 🙂
Tawni
Delicious! My pie didn’t look as pretty as yours, but it was so yummy and mousse-like! It had a lot of cracks in it after baking...wasn’t smooth on top but you can’t judge a book by it’s cover, right?! Thank you for this recipe and I’ll definitely be making it again:)
I am so glad you enjoyed the pie, Tawni! The cracks normally form when a pie is overcooked. Maybe take it out slightly earlier next time. I hope you had a Happy Thanksgiving! 🙂 – Krista <3
Tawni
Thank know you! I will definitely be making this again so I know I’ll have another chance! It was SO GOOD!!!
Tawni
Meant to say “Thank you” not “thank know you!”😂
Awesome! 🙂
Lauren C
THIS PIE!!!!! I made this pie for Thanksgiving and I can't say enough good things about it!!! Such an easy recipe and one bowl are you kidding me!?!! The texture is absolutely AMAZING!! And on top of all that it's made with healthy ingredients not to mention its GLUTEN FREE!!!!!! I have been gluten free for awhile and I am never disappointed with any recipe off this fabulous website!!! I would HIGHLY RECOMMEND ANY OF THESE RECIPES but especially this PIE!!!!!!!!
WOW! This comment truly made my entire day! I am so happy you enjoyed the pie and thank you endlessly for your support, Lauren! 🙂 – Krista <3
Debbie
Okay so I really wanted to get into the fall spirit so I decided to make this pie on Friday for pizza night. It came out amazing!!! Like a chocolate mousse but better. I baked mine for 45 minutes and it was perfect. My husband said I have to make it for thanksgiving
Whoot whoot!! 🙂
Dia
Awesome recipe,i tried it. !!!!
Yay! Happy to hear that. 🙂 - Krista <3