Delightfully Easy Chocolate Pumpkin Pie
Fall Baking doesn't have to be complicated, but it does have to be delicious. Insert my Chocolate Pumpkin Pie. And there is nothing better with Pie than an easy, but fun, crust.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
9/16/2026
Chocolate Pumpkin Pie with a Pecan Crust
This Chocolate Pumpkin Pie with a Pecan Crust is a rich, creamy fall dessert that combines classic pumpkin flavor with chocolate and a buttery homemade pecan crust. The filling is incredibly smooth, while the baked crust adds just the right amount of texture and nutty flavor.
I make mine with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, dairy-free butter, and dairy-free chocolate chips, making the pie gluten-free and dairy-free as written. Regular butter and regular chocolate chips work perfectly well if dairy isn’t a concern.
The best part is that only the crust needs to be baked. Once the filling is blended and poured into the cooled crust, the refrigerator does the rest of the work. Chill it for at least four hours, or make it the night before and let it set overnight.
Servings: 6
Prep Time: 30 minutes
Bake Time: 15–18 minutes
Chill Time: 4 hours
Total Time: About 4 hours 45 minutes
Equipment
9-inch springform pan, parchment-lined
Food processor
Ingredient Breakdown
Gluten-Free Flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for the pecan crust. It gives the crust structure while still allowing the pecans to be the main texture and flavor. Another gluten-free 1-to-1 baking flour should work as well, or regular all-purpose flour can be used if gluten isn’t an issue.
Pecans
Pecans give this crust its nutty flavor and texture. You want them finely chopped but still with some texture rather than ground into a flour. I use a food processor because it makes this quick, but you can absolutely chop them by hand.
Walnuts are an easy substitute, and if nuts don’t work for you, pumpkin seeds would be the first alternative I’d try.
Dairy-Free Butter
Melted dairy-free butter binds the flour and pecans together and gives the crust its rich, buttery texture. The mixture should hold together when you press it between your fingers. Regular melted butter works perfectly well if dairy isn’t a concern.
Brown Sugar
A small amount of brown sugar adds sweetness and a deeper, almost caramel-like flavor to the pecan crust. I also use a little brown sugar in the pumpkin filling to complement the chocolate.
Cinnamon
Just a dash of cinnamon in the crust adds warmth without overpowering the chocolate and pumpkin filling. It also helps tie the pecan crust into the fall flavors of the pie.
Pumpkin Purée
Use plain pumpkin purée, not pumpkin pie filling. Pumpkin purée gives the filling its flavor, color, and creamy texture without introducing additional sweeteners or spices that could change the balance of the recipe.
Dairy-Free Chocolate Chips
Melted dairy-free chocolate chips give the pumpkin filling its rich chocolate flavor, sweetness, and smooth texture while also helping the filling set as it chills. I use dairy-free chocolate chips to keep my version dairy-free, but regular chocolate chips work perfectly well if dairy isn’t a concern.
Cocoa Powder
Cocoa powder is completely optional. The melted chocolate chips already give the filling plenty of chocolate flavor, but I add up to two teaspoons of cocoa powder when I want that chocolate flavor to be a little deeper and more intense.
Ingredients
Pecan Crust
1¼ cups gluten-free flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 cup pecans, finely chopped
9 tablespoons dairy-free butter, melted
1–2 tablespoons brown sugar
Dash of cinnamon
Chocolate Pumpkin Filling
1 (15-ounce) can pumpkin purée
1 cup dairy-free chocolate chips, melted
1 tablespoon vanilla
1 tablespoon brown sugar
Pinch of salt
2 teaspoons cocoa powder, optional
Instructions
Make the Pecan Crust
Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper.
Add the pecans to a food processor and pulse until finely chopped but still retaining some texture. Do not process them into a flour. You can also finely chop the pecans by hand. Set aside.
In a mixing bowl, combine the chopped pecans, gluten-free flour, melted dairy-free butter, cinnamon, and brown sugar. Mix until completely combined. The crust mixture should stick together when pressed.
Press the crust firmly into the bottom of the prepared springform pan, bringing it approximately 1 inch up the sides to create an edge for the filling.
Bake at 350°F for 15–18 minutes.
Remove the crust from the oven and allow it to cool completely. I like to place mine in the refrigerator once it has cooled down enough while I prepare the filling.
Make the Chocolate Pumpkin Filling
Melt the dairy-free chocolate chips until completely smooth.
Add the pumpkin purée, vanilla, brown sugar, salt, optional cocoa powder, and melted dairy-free chocolate chips to the food processor.
Process until the filling is completely smooth and evenly combined.
Assemble & Chill
Pour the chocolate pumpkin filling into the completely cooled crust and smooth out the top.
Refrigerate the assembled pie for at least 4 hours, or let it chill overnight for an even firmer set.
Once completely chilled and set, carefully remove the pie from the springform pan.
Slice, serve, and enjoy!
Lauren’s Tips 💛
Don’t Turn the Pecans Into Flour: I want the pecans finely chopped so they mix easily into the crust, but I still want some texture. Pulse carefully in the food processor and stop before they become a fine meal.
Cool the Crust Completely: Don’t pour the filling into a warm crust. I let mine cool completely and even put it in the refrigerator while I make the filling so everything is nice and cool before assembly.
Make It as Chocolatey as You Want: The chocolate chips already give the filling plenty of chocolate flavor, so the cocoa powder is completely optional. Add the full two teaspoons if you want an even deeper, richer chocolate flavor.
Notes
This is intentionally not an especially tall pie as written. If you want a deeper pie, you can increase the amount of filling and build the crust farther up the sides of the springform pan.
Use plain pumpkin purée, not pumpkin pie filling.
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for the crust.
Regular butter can replace dairy-free butter if dairy isn’t a concern.
Regular chocolate chips can replace dairy-free chocolate chips if dairy isn’t a concern.
Walnuts can be substituted for the pecans.
If you need to avoid nuts entirely, pumpkin seeds are the first substitute I would try for the pecans. The resulting crust will have a different flavor and texture, but it should still provide that crunchy element.
The cocoa powder is optional and can be adjusted depending on how intense you want the chocolate flavor to be.
The crust should be completely cool before you add the filling.
Chill the finished pie for at least 4 hours before slicing. Overnight works great if you want to make the dessert ahead of time.
Keep leftover pie covered in the refrigerator.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I use regular flour?
Yes. If gluten isn’t an issue, regular all-purpose flour can be used instead of the gluten-free 1-to-1 flour.
Can I use walnuts instead of pecans?
Absolutely. Walnuts are probably the easiest direct substitution and will still give the crust plenty of nutty flavor and texture.
Can I make the crust nut-free?
I would try pumpkin seeds in place of the pecans. The flavor and texture will obviously be different, but pumpkin seeds make sense with the fall flavors and should still give the crust some texture.
How finely should I chop the pecans?
You want them finely chopped enough to incorporate evenly throughout the crust but not pulverized into a flour. You should still be able to see and feel small pieces of pecan.
Does the pumpkin filling need to be baked?
No. Only the crust is baked. The filling is blended until smooth, poured into the cooled crust, and then allowed to set in the refrigerator.
Do I have to use cocoa powder?
No. The cocoa powder is completely optional. The melted chocolate chips already give the filling its chocolate flavor. The cocoa powder simply makes that flavor deeper and more pronounced.
Can I make the pie more chocolatey?
Yes. Add the optional cocoa powder for a richer chocolate flavor.
Why does the crust need to cool completely?
Adding the filling to a warm crust can soften the filling and interfere with the chilling and setting process. Starting with a completely cooled crust gives you a cleaner final pie.
Why isn’t my pie very tall?
This recipe intentionally makes a relatively shallow pie in a 9-inch springform pan. If you prefer a taller pie, increase the filling and build the crust higher up the sides.
Can I make Chocolate Pumpkin Pie ahead of time?
Yes. This is actually a great make-ahead dessert because it needs several hours to chill anyway. Make it the night before, cover it, and leave it in the refrigerator overnight.
How do I know when it’s ready to slice?
After at least 4 hours in the refrigerator, the filling should feel set rather than loose when the pan is gently moved. For the firmest, cleanest slices, an overnight chill works especially well.
How should I store leftovers?
Keep leftover Chocolate Pumpkin Pie covered in the refrigerator.