DessertOctober-November 2013

Gluten-Free Chocolate Pumpkin Pie with Cocoa Whipped Cream


Chocolate Pumpkin Pie with Cocoa Whipped Cream

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.



1 (15-ounce) can pure pumpkin puree
3 large eggs
1 cup coconut milk or dairy-free milk of choice
cup brown sugar
1 tablespoon ground cinnamon
teaspoon ground ginger
teaspoon ground nutmeg
teaspoon salt

Chocolate Ganache

cup coconut milk, coconut creamer or milk alternative
cup bittersweet or semi-sweet chocolate, chopped
1 uncooked gluten-free pie crust or 1 recipe Sweet Pastry Crust.


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

2. To 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.

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

4. If 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 inch.

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

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

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

Cocoa Whipped Cream


If you can’t tolerate dairy, use a dairy-free whipped topping instead. For a homemade whipped topping made with coconut milk, go to

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.

the gluten free italian cookbook

Each pie slice with topping contains 493 calories, 37g total fat, 25g saturated fat, 0g trans fat, 0mg cholesterol, 161mg sodium, 172g carbohydrate, 4g fiber, 27g sugars, 6g protein, Est GL 21.

Recipe by Living Without contributor Mary Capone, author of The Gluten-Free Italian Cookbook. To buy this cookbook, click here.

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