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.

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...

1. 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.
2. The pie will dome when it's finished baking.
3. 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.

More Fall Recipes!

• Gluten-Free Oatmeal Pumpkin Pancakes
• Vegan Mashed Butternut Squash
• Healthy Cinnamon Apple Smoothie
• Healthy Pumpkin Waffles
• Pumpkin Pie Protein Overnight Oats
• Best Sheet Pan Roasted Vegetables