Chocolate Crusted Pumpkin Pie (V/GF)

If you’re a chocolate lover, or a pumpkin lover, you can’t afford to miss out on this Chocolate Crusted Pumpkin Pie!!

Pumpkin and chocolate are sooooooo crazy delicious together. Definitely a new favorite flavor combo of mine.

So, as much as I wanted to start this fall and my pumpkin endeavors off with a traditional pumpkin pie, I couldn’t help but switch it up with a dark chocolate crust.

This pie starts with a chocolaty, buttery, deliciously flaky crust that’s layered with a velvety smooth, perfectly spiced pumpkin filling and topped with whipped cream and chocolate covered pumpkin seeds. It’ll shock you to know that it’s vegan and gluten-free. Tastes better than any pumpkin pie I’ve ever had!


When you try this recipe out, don’t for get to snap a photo so I can see! Tag @bunnysbite and #bunnysbite on your Instagram an Facebook photos to make my day! (:



Chocolate Crusted Pumpkin Pie (V/GF)

This pie is hard not to love with it's chocolaty, buttery, flaky crust and it's velvety smooth, perfectly spiced pumpkin filling.

Course Dessert
Cuisine American
Prep Time 1 hour 40 minutes
Cook Time 50 minutes
Total Time 2 hours 30 minutes
Servings 8
Author Bunny



  • 3/4 cup gluten free all-purpose flour (plus more for rolling dough)
  • 3/4 cup almond flour
  • 2 tbsp unsweetened cocoa powder
  • 1/2 tsp coconut sugar
  • 1/4 tsp salt
  • 1/2 cup coconut oil , chilled and solid
  • 2 tbsp ice water

Pie Filling

  • 1 15 oz can pumpkin puree
  • 3/4 cup full-fat coconut milk
  • 1/2 cup coconut sugar
  • 1/4 cup corn starch
  • 1/4 cup pure maple syrup
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt


  1. In a food processor, combine both of the flours, cocoa powder, coconut sugar and salt. Pulse until mixed. Chop up the chilled coconut oil and add it to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water and process until it's completely combined.
  2. Remove dough from the food processor and form the it into a ball and wrap in plastic wrap. Refrigerate for 30 minutes to an hour.

  3. Remove the dough from the refrigerator. Roll it on a lightly floured piece of wax paper or parchment paper until it’s about a 1/4-inch thick. I usually work the dough for a while with my hands and then finish up with a rolling pin. 

  4. Lightly grease your pie pan and then transfer the rolled out dough to the bottom of the pan. To do this easily, lay the pie dish face down on top of the crust and use the support of the paper to quickly but carefully invert it.

  5. Cover and set in the freezer for 1 hour.

  6. In the meantime, make the pie filling. Add all pie ingredients to a blender or food processor and blend/process until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.

  7. Remove pie dough from the freezer and pour the pie filling over the crust. Smooth it out with a spoon or rubber spatula. 

  8. Bake the pie in a preheated oven at 350 degrees F for about 50-60 minutes. Mine is perfect at 55 minutes. The the filling should be just a bit jiggly. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

  9. op with optional whipped cream and chocolate covered pumpkin seeds. Enjoy! Store leftovers tightly wrapped in the refrigerator for up to a week.


Want more fall-flavored desserts? Check out my Chai Pear Parfait, Ginger Molasses Cookies and my Pear Pie Bars!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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