Gluten-Free Chocolate Pumpkin Pie with Cocoa Whipped Cream

gluten free chocolate pumpkin pie
Gluten free chocolate pumpkin pie photo by Benko Photographics
Prep time: 30 mins
Cook time: 55 mins
Calories: 493

This recipe was originally published in 2013.

Here’s a delicious twist on an old favorite. Add chocolate ganache to traditional pumpkin pie and top it with cocoa whipped cream or dairy-free topping for a memorable holiday dessert. This recipe uses 1 Sweet Pastry Crust. Save the second crust for another use. For best results, do not replace the eggs in this recipe.

Cocoa Whipped Cream


If you can’t tolerate dairy, use a dairy-free coconut whipped topping instead.

the gluten free italian cookbook

1 pint heavy whipping cream
1 tablespoon granulated sugar
3 teaspoons unsweetened cocoa powder

1. With a hand mixer, beat together all ingredients until cream forms soft peaks. Don’t over-whip. Refrigerate until ready for use.

Recipe by Living Without contributor Mary Capone, author of  The Gluten-Free Italian Cookbook.


  • 1 (15-ounce) can pure pumpkin puree
  • 3 large eggs
  • 1 cup coconut milk or dairy-free milk of choice
  • ¾ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup coconut milk, coconut creamer or milk alternative
  • ½ cup bittersweet or semi-sweet chocolate, chopped
  • 1 uncooked gluten-free pie crust or 1 recipe Sweet Pastry Crust
  • 1 pint heavy whipping cream
  • 1 tablespoon granulated sugar
  • 3 teaspoons unsweetened cocoa powder


1To make filling, whisk together all filling ingredients. Set aside to let flavors combine.

2To make Chocolate Ganache, heat milk in small saucepan and bring to a light boil. Place chopped chocolate in a bowl. Pour hot milk over chocolate and let sit 1 to 2 minutes. Stir to combine until chocolate has melted.

3Preheat oven to 350°F. Lightly grease a 9-inch pie plate.

4If using Sweet Pastry Crust, remove 1 dough disk (half of the recipe) from refrigerator. Roll dough disk between parchment paper or wax paper to over-hang the bottom of a 9-inch pie plate. Transfer dough to prepared pie plate, allowing dough to over-hang edges by about ½ inch.

5Add half ganache to the bottom of the pie crust.

6Transfer pumpkin filling to crust. Spread remaining ganache on top and using a butter or pastry knife, swirl ganache into filling.

7Place pie in preheated oven and bake 50 to 55 minutes or until center is set.

1 slice contains 493 calories, 37g total fat, 25g saturated fat, 0g trans fat, 0mg cholesterol, 161mg sodium, 172g carbohydrates, 4g fiber, 27g sugars, 6g protein.