I’ve been making this Dairy Free Chocolate Pumpkin Pie recipe for years. The rich blend of dark chocolate and creamy coconut milk with silky smooth pumpkin hits the mark for everyone in the family!
Dairy Free Chocolate Pumpkin Pie
Better yet, this pumpkin pie recipe is the answer to your Thanksgiving dessert dilemmas. My younger son and I adore all things pumpkin, while my husband and our other kiddo are chocolate lovers.
Easy Recipes for Dessert!!!
All in all, the best part of creating easy recipes for healthy desserts is that I can satisfy the sweet tooth of every family member.
From Me to You! Best Gluten Free Recipes
This easy Thanksgiving dessert recipe with silky chocolate and velvety pumpkin allows everyone to gather around the table to celebrate my favorite part of any meal!
Dairy Free Chocolate Pumpkin Pie
Ingredients
- 1 cup canned pumpkin puree
- ½ cup full fat coconut milk
- 3 large eggs
- ½ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon celtic sea salt
- 1¼ cups chocolate chips
- 1 Low Carb Almond Flour Pie Crust or Gluten Free Pie Crust, baked per pie recipe instructions
Instructions
- In a food processor, combine pumpkin, coconut milk, and eggs
- Pulse in coconut sugar, cinnamon, and salt
- In a saucepan over very low heat, melt chocolate
- Pulse melted chocolate into pumpkin mixture
- Transfer mixture into pie crust
- Bake at 350°F for 35-45 minutes
- Cool for 2 hours
- Serve
Chocolate Pumpkin Pie: Easy Thanksgiving Dessert
If you’re looking for recipes to make for the holidays, this one is fantastic because it’s suitable for individuals with an intolerance to gluten and other diet restrictions.
Pumpkin Pie Recipe from Scratch
When you’re diagnosed with celiac and food allergies, you can end up making all of your own food. That’s not always easy, but the upside is that just about everything tastes better from scratch!
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Creating desserts that are easy to make at home is also a win when it comes to controlling the ingredients I use and allows me to design nutrient dense versions of SAD foods.
Is Pumpkin Pie Healthy?
Among my many gluten free recipes, pumpkin pie is one of my all-time favorites!
The term “healthy pie” may sound like an oxymoron, however, this recipe is a trifecta of nutritious.
Pumpkin is a fiber rich food, organic dark chocolate is a powerful antioxidant, and almond flour is a health hero for a low carb high protein diet.
Dairy Free Pie Recipe with Chocolate Chips
The star of the show here is the dark dairy free chocolate chips that give this recipe an added layer of creamy richness and the perfect punch of rich cacao. I use organic 70% dark chocolate chips that are vegan.
A quick reminder to read ingredient labels to ensure you are using a product that is beneficial for a healthy diet and free from allergens.
How to Make Chocolate Dairy Free Pumpkin Pie
With 7 healthy ingredients, this chocolate dairy free pie is a simple recipe that you’ll have in the oven in as little as 15 minutes.
Please note, when preparing this Chocolate Pumpkin Pie recipe, you’ll find the batter is extremely fudgy. Don’t be deterred, this is the correct consistency.
Simply spread the thick batter around the pie crust using a spatula or the back of a spoon.
Dairy Free Gluten Free Pie Crust
This Dairy Free Chocolate Pumpkin Pie recipe is cradled in a scrumptiously buttery Gluten Free Pie Crust. Food for thought –I’ve been told this crust tastes like a cookie!
There is essentially one step in this crust recipe –combining coconut flour, butter, arrowroot powder, and maple syrup in a food processor. Then it’s ready to pop in the oven.
I usually make the crust the day before I prepare the pie filling, which allows time to focus on the other healthy easy dishes I plan to serve during the holidays.
Can I Use Canned Pumpkin in This Recipe?
I use canned pumpkin in this pie recipe in order to cut down on the prep time.
Did you know that both canned and fresh pumpkin are packed with fiber along with vitamins A, C, and E, in addition to iron and potassium?
When is Pumpkin Pie Done?
How do you know when your pie is done? I do a quick knife test to determine this and simply insert a knife into the middle of the filling. If the knife comes out clean, the pie is done baking.
How to Store Pumpkin Pie
I’m frequently asked how to store pumpkin pie. I like to keep it in the refrigerator with a pre-made batch of my vegan whipped cream.
Best Pumpkin Pie Recipes to Make
If you want a classic pumpkin pie for your celebration, I have some delicious choices.
By the way, each and every one of my recipes for gluten free pumpkin pie also pair well with a huge dollop of my homemade whipped cream in a mason jar. Below are my favorite options!
Dairy Free Gluten Free Pumpkin Pie
This Gluten Free Pumpkin Pie is a Thanksgiving classic and one that my younger son requests year after year.
Made with canned pumpkin, coconut milk, pumpkin pie spice, and 3 other ingredients, you’ll complete my simple almond flour pie crust recipe with a wonderful filling that is memorable enough to make every year.
Dairy Free Keto Pumpkin Pie
My Keto Pumpkin Pie is the best no bake pumpkin pie, as well as another great recipe with few ingredients! It’s also a fantastic low carb, high fat (LCHF) dessert.
To achieve the creamy sweetness of this no bake pie, I liquefy coconut oil and coconut milk and sweeten it with 1 tablespoon of maple syrup, yes that’s keto.
But you can also make this pie without the sweetener, and it will still taste divine, I promise.
The coconut products provide healthy fats that are super creamy and give the pie a great mouthfeel. Of all my Vegan Thanksgiving recipes, this pie is one that never lasts as a holiday leftover.
Easy Dairy Free Gluten Free Desserts
I love being a part of your celebrations, and I’m so happy that my dairy free and gluten free desserts make your holidays easy and welcoming.
If you can surround your table in a delicious way with healthier food options and break bread with friends and family, that’s a big win!
Low-Carb Thanksgiving Dessert Recipes
While my Dairy Free Chocolate Pumpkin Pie is the easy holiday recipe that allows everyone to meet in the middle and devour dessert, I still have some other options for you!
This post is an oldie but goodie from the archives. I first shared this Dairy Free Chocolate Pumpin Pie recipe in 2016.
Susan says
Hope your Thanksgiving was wonderful, Elana! Our was and our whole meal was one of the best in memory! I made your Chocolate Pumpkin Pie with Paleo Pie Crust. Your crust recipe is wonderful, easy and foolproof; has been my go-to crust since I first made it! First time making your chocolate pie, and it was fantastic. My husband who is not GF thought the crust and pie were extraordinary! I also made your Paleo Pumpkin pie (my usual go-to recipe) but as crustless cutie pies in ramekins and they were fabulous too. I’ve made it with honey and this time I did half honey and half maple syrup — I do think that maple syrup is a superior flavor with it. Thank you again for all of the wonderful recipes!
Elana says
Susan, what a great report, thank you! And I’m so glad to hear your husband said this was extraordinary :-)
Phyllis says
I baked this pie this morning and it is delicious as well as classy & easy to make. I made a couple of substitutions, which are as follows: I used a small amount of coconut sugar and the rest was organic sugar, in the amount that is called for (as I didn’t have enough coconut sugar available) and I substituted 35% cream for the coconut milk. I used fair trade Canadian made Camino semi-sweet chocolate chips. My husband and I are so pleased with the result that I am already planning to make it again soon to give away as a gift. I love discovering great tasting desserts that are also nutritious; it is exactly how I like to feed myself as well as others who I enjoy baking for. Thanks, Elana, for such a lovely recipe. And, Happy (American) Thanksgiving to everyone.
Elana says
Thanks Phyllis!
Marnie says
Always enjoy your recipe. Suit my diet, easy to make and are tasty too . May I have the blueberry pie recipe please. Thank you.
Elana says
Marnie, just put a call in to Deb this morning to get it!
Sara says
Seriously considering making this for thanksgiving! Do you think I can use 100% dark chocolate chips or would it be too bitter? Trying to be mindful of my sugar consumption but still want it to be delicious for my non-paleo guests. Thanks!
Elana says
Sara, I would not do that, I think it will taste terrible :-)
Sara says
Thanks! I’ll pick up some 70% :)
Elana says
You’re welcome Sara!
Wendy says
So a 70% dark chocolate is what you used? The link in the recipe does not work. I am really looking forward to making this pie for Thanksgiving. I will also be using your nut free pie crust. Do you also recommend not baking this crust before adding the filling? Can it be made ahead?
Elana says
Wendy, I recommend using anything from 65% to 75% chocolate in this recipe :-)
Christine says
This pie is yummy! I made this yesterday for my husband for Father’s Day. Who ever heard of having pumpkin in June? But my husband loves pumpkin, and the kids thought it was really good. I was nervous when I first made this last year because I never thought to mix chocolate and pumpkin together. You would have thought that after making dozens and dozens of Elana’s recipes, I would trust her! Thanks, Elana for another winner,
Elana says
Christine, pumpkin is my favorite and I love using it all year round! Thanks for letting me know this is another winner :-)
Marifrances Cooney says
Do you pre-bake the crust 8-10 min. (as in the crust recipe) before putting in the pumpkin filling?
With the coconut milk, are you using just the solid part, and saving the liquid?
Thanks!
Elana says
Marifrances, thanks for your comment! I do not pre-bake the crust for this recipe since it bakes along with the filling, and I measure out the coconut milk after combining the fat with the liquid if it happens to separate in the can. Happy baking!
Sharon says
Made this today and it turned out great!!
Elana says
Sharon, thanks for letting me know this pie turned out great!
Lisa says
Hi Elana,
I made this recipe but it turned out runny, not thick at all. So then it never really cooks in the middle and is a weird consistency. I have had this problem before when using fresh pumpkin in other pumpkin pie recipes, but I used canned in this recipe. What do you recommend to thicken it? Thanks!
Elana says
Lisa, thanks for your comment! I use canned pumpkin in this recipe and it comes out perfectly every time. The thickener in it is the the eggs along with the high fat content from the dark chocolate and full fat coconut milk. What you are describing typically happens when either a lite (lower fat) coconut milk is used, or the dark chocolate called for in the recipe is replaced with a sweeter chocolate that has less fat content :-)
Kristin says
Could I substitute almond milk for coconut milk?
Elana says
Kristin, I haven’t tried that so not sure :-)
Jacquie Hoerler says
Hi Elana,
I have been following your blog for years. Actually when I first realized I was gluten intolerant I bought your Almond Flour cookbook and the recipes are amazing. It’s because of you and all of the research you have done on your recipes, that I use grape seed oil and almond flour in my recipes. Thank you. I also have a food blog that I started last year – sweetlyobsessed.com.
I have been asked why I don’t use coconut oil or flour in my recipes and it’s because it’s so high in saturated fat. In my research I found that coconut oil has medium chain triglycerides, which are supposed to assimilate well in the body’s systems. But the facts are still conflicting, so I choose not to use it. Also if you have digestive problems, coconut products can be hard to digest.
So, I’m hoping you can help me with my confusion about coconut oil and flour. What have you found in your research…is it a healthy fat or not?
Also, any comments on using quinoa flour? I would like to use it instead of brown rice flour in my recipes.
Thanks!
Jacquie Hoerler says
Hey Elana, In my previous comment I wanted to know your take on coconut oil. Sorry, I should have researched your site further. I just found your post on coconut oil. It’s very informative, but still leaves the same questions. So I agree moderation is the key. I also found your take on quinoa flour and carbs. Thank you for all you do and share in developing a healthy diet. You are amazing :)
Elana says
Jacquie, no problem! I’m happy to help :-)
Elana says
Jacquie, thanks for your comment. I am on a high-fat diet so use quite a bit of coconut oil now in my cooking and baking. It is a very healthy fat, and as you mention full of MCT’s which reduce inflammation. I do not eat any rice or quinoa, and haven’t since 2001 when I went grain-free :-)
Jacquie Hoerler says
Thanks Elana :)