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+ servings
Chocolate pumpkin pie slice on a plate.

Chocolate Pumpkin Pie

Chocolate Pumpkin Pie is like pumpkin pie meets chocolate mousse. It's luscious, creamy, gluten free and is made with healthier ingredients!
4.50 from 4 votes
Prep Time 10 mins
Cook Time 1 hr 5 mins
Refrigeration Time 1 d
Course Dessert
Cuisine American
Servings 10 people
Calories 283 kcal


  • 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
  • cup maple syrup
  • ¼ cup coconut sugar
  • 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


  • 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.


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.
Nutrition Facts
Chocolate Pumpkin Pie
Amount Per Serving
Calories 283 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 12g75%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 49mg16%
Sodium 121mg5%
Potassium 257mg7%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 14g16%
Protein 5g10%
Vitamin A 3886IU78%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

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