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chocolate swirled gluten-free pumpkin pie
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Chocolate Swirled Vegan Gluten-Free Pumpkin Pie

Everyone's favorite Thanksgiving treat with a delicious twist: chocolate! This gluten-free pumpkin pie is rich and decadent, and also completely vegan!
Course: Dessert
Cuisine: American
Keyword: chcolate pumpkin recipe, dessert recipes, gluten-free dessert recipes, gluten-free pumpkin pie, vegan pumpkin pie
Servings: 10 people
Author: Sarah Bakes Gluten Free


pie dough

  • 1 1/2 cups Sarah’s gluten free flour blend, or your favorite gluten free flour blend
  • 2 tablespoon organic cane sugar
  • 1/2 teaspoon salt
  • 4 tablespoons vegan butter, cold*
  • 3 tablespoons non-hydrogenated shortening {such as Nutiva or Spectrum}
  • 4-6 tablespoons ice-cold water
  • 1 teaspoon apple cider vinegar

pumpkin filling

  • 2 cups pure pumpkin puree
  • 1 cup full-fat coconut milk, stirred
  • 1/2 cup cane sugar or coconut sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cornstarch or tapioca starch
  • 1 teaspoon ground cinnamon

chocolate swirl


  • Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles coarse meal and butter pieces are less than pea-size.
  • Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together (add another tablespoon of water if needed).
  • Pat dough into round disc, wrap in plastic wrap and place in refrigerator for 1 hour or until ready to use.
  • Preheat oven to 350 degrees. Grease 9-inch pie pan with extra shortening or cooking spray.
  • Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 13-inch round with rolling pin.
  • Remove plastic wrap from top and place pie pan upside-down onto dough. Carefully flip the pie pan, along with the dough. Remove other piece of plastic wrap. Press dough into pie pan, press together any cracks and crimp edges.
  • To make pie filling, mix together pumpkin puree, coconut milk, sugar, maple syrup and vanilla. Add cornstarch and cinnamon. Whisk until smooth and well blended.
  • Remove 1 cup of pumpkin filling and pour into separate bowl for chocolate filling. Add cocoa powder, maple syrup and salt. Whisk until smooth.
  • Pour pumpkin filling into pie crust. Place random spoonfuls of chocolate filling into pumpkin filling. Swirl gently with butter knife until desired look.
  • Bake pumpkin pie 50-55 minutes or until center is set. Allow to cool on cooling rack.
  • Refrigerate pie 2 hours or overnight. To serve, slice and top with cocowhip whipped topping and dust with cocoa powder.