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Chocolate Pumpkin Pie

  • Author: Natalie
  • Prep Time: 45 minutes
  • Chilling Time: 8 hours
  • Cook Time: 1 hour
  • Total Time: 9 hours 45 minutes
  • Yield: 8 slices 1x
  • Category: pies
  • Method: baking
  • Cuisine: american


The classic Thanksgiving dessert but with a decadent twist – vegan chocolate pumpkin pie with a super rich filling, the best buttery gluten-free crust, and fluffy whipped cream!



Gluten-Free Pie Crust*

  • 1 1/2 cups (168g) almond flour
  • 3/4 cup (90) tapioca flour**
  • 1/2 tsp salt
  • 2 tbsp (30g) Organic SunButter
  • 4 tbsp (56g) dairy-free butter, cold
  • 45 tbsp ice cold water
  • 1 tbsp lemon juice

Chocolate Pumpkin Filling

  • 1 15oz can (425g) pumpkin puree
  • 1/2 cup (128g) Chocolate SunButter
  • 4oz semi-sweet chocolate, melted
  • 1/3 cup (105g) maple syrup
  • 1 cup (240g) full-fat coconut milk
  • 3 tbsp (23g) tapioca starch (can sub arrowroot or corn starch)
  • 1 tbsp pumpkin pie spice***
  • 1 tsp vanilla extract


For the crust:

  1. In a food processor, combine the almond flour, tapioca flour, salt, SunButter, and cold chunks of butter.
  2. Pulse while streaming in the water and lemon juice. Mix just until the dough starts to stick together.
  3. Shape into a ball, flatten into a disc, wrap and refrigerate for at least 2 hours (up to overnight).
  4. Preheat the oven to 325°F.
  5. Roll out the door between two sheets of parchment paper. Remove one sheet, and carefully use the other sheet to flip into a lightly greased pie dish. 
  6. Fix any cracks and shape/crimp at the edges. Use a fork to poke holes in the bottom. (Optional: if you are not vegan, you can brush the edges of the crust with an egg wash for better browning and moisture).
  7. Bake the crust for 15 minutes, it will be barely browned. Cool while you prepare the filling.

For the filling:

  1. Preheat the oven to 425°F.
  2. Melt the semi sweet chocolate and set aside.
  3. Blend the rest of the ingredients, until very smooth and creamy. Add the melted chocolate and blend again until combined.
  4. Pour into the crust and smooth the top.
  5. Bake for 15 minutes at 425°F, then reduce the heat to 350°F and bake for 45 minutes.
  6. Cool for 1 hour, then refrigerate overnight.
  7. Top with coconut whipped cream, slice, and serve.


*For an oat flour pie crust, try THIS recipe.

**Yes, tapioca flour and starch are the same thing. You can also use arrowroot starch here.

***Or make your own pumpkin pie spice like THIS

Keywords: gluten free, pie crust, thanksgiving, holidays, dairy free, healthy, easy