This Chocolate Pumpkin Pie has a cleaned up pie filling that is poured into a decadent chocolate shell for one rich and creamy pumpkin pie.

Chocolate Pumpkin Pie

This Pie is GOOD. It’s rich and creamy and crunchy and sweet. It’s the perfect pumpkin pie recipe for a Halloween celebration (that orange + black color scheme!) and great for Thanksgiving because hi, hello – it’s pie!

Admittedly, pumpkin pie is my favorite pie this time of year but I clean up the filling with pure maple syrup, a little coconut sugar and dairy-free milk that’s just as creamy and slightly jiggly yet firm without the extra fillers we don’t need.

if you don’t have coconut sugar on hand: you can use cane sugar instead.

Creamy Pumpkin Pie

This Chocolate Pumpkin Pie has a creamy filling that’s cleaned up with maple syrup and coconut sugar. Because we use coconut sugar, the pie will look darker than classic pumpkin pie, but that’s okay! If you opt for cane sugar (white) the color will resemble more of what you’re used to (it will be lighter in color).

make it dairy-free

For this pie filling, I suggest 1/2 cup coconut milk over condensed or evaporated milk. I did receive a lot of feedback after using coconut milk in our s’mores pie for alternative options. Please know that the pie filling does not taste at all like coconut.

That being said, you can sub in almond milk, soy milk or cashew milk for this recipe instead. Just make sure you have 1/2 cup of any milk alternative. I tend to suggest canned coconut milk because it’s the least processed option. But you’re the boss when making this pie!

canned pumpkin puree

Make sure you use canned pumpkin puree (the only ingredient should be pumpkin) and not pumpkin pie filling.

pumpkin spice

This pie calls for 1-TBSP pumpkin pie spice. I suggest just buying a jar of store-bought to keep it simple – use it to make paleo pumpkin waffles sometime!

Or you can make your own pumpkin spice blend

Simply whisk to combine:

4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg

You will have more than 1-TBSP and can store in a mason jar or other airtight container for another recipe this season.

Chocolate Pie Crust

The pie crust made from chocolate is what makes this pumpkin pie different from other pies and I’m not mad about it.

If you’re more looking for a cleaner pie filling, but don’t want the chocolate crust, you can use your favorite pie crust recipe instead.

How to make a chocolate pie shell

There are a few ways you can make this Chocolate Pumpkin Pie shell, and I’ll explain below but all you need to remember is this: You need 12-ounces of a chocolate crumb base and 5-tablespoons of melted butter (or ghee).

I also suggest a food processor to make this pie crust. Here are photos of this chocolate pie crust from my Healthier Peanut Butter Pie.

chocolate sandwich cookies

The easiest and most basic option for this pie are chocolate sandwich cookies (think: Oreos. Newman’s Own or The Back to Nature brand are less processed/less sugar options that are just as tasty – any of these will work).

Alternatively, you can make your own chocolate cookies. I like this recipe.

chocolate graham crackers

You can easily use 12-ounces of chocolate graham crackers for this recipe. Honey Maid is the most commonly found. Kodiak Cakes and Annie’s offer chocolate graham cracker bears and bunnies that are less processed. Again, as long as you have 12-ounces and a food processor to pulse, any of these will do.

Serve this pie as-is, or top with whipped cream (here’s a dairy-free recipe if you need one) and chocolate shavings. Dig in and enjoy!