Paleo
Dairy Free
Gluten FreeBourbon Chocolate Pumpkin Pie is a deliciously decadent dessert, but this version is made healthier. It’s the BEST pumpkin pie recipe because it’s a crustless pumpkin pie that’s EASY to make with simple real food ingredients! It’s a gluten free, dairy free, and paleo-friendly holiday dessert that everyone will love!
Plus, you can make this pumpkin pie 2 ways. More on that below. Mmm k?
November goals –> don’t freak out about Holiday countdown. Raise your hand if you can relate?
That seems to be a trending topic come November, and it all revolves around food and gifts and family. Which is suppose to be a blessing, yes? So.. what if we could stop overthinking, overplanning, and create a stress free SIMPLIFIED Holiday season and menu?
My friends, you can… WE CAN! Which is why I’m taking one of my most favorite (and simple) Thanksgiving dessert recipes and tweaking it just a bit to bring you something NEW!
This bourbon chocolate pumpkin pie is a fun spin on my popular recipe for Impossibly easy Paleo Sweet Potato Pie. You remember that one, don’t you? If not, add that one to your Thanksgiving menu and thank me later. Haha.
Now, hang with me here as I walk you through some simple tips and nutrition tips about this recipe. Trust me, you’ll want to know in case any of your relatives ask How this holiday PIE tastes sinfully delicious yet is actually healthy…healthier for you. Sneaky sneaky.
How do you make a crustless pumpkin pie?
All you need to make this dairy free, crustless pumpkin pie are a few simple ingredients:
- pumpkin puree
- eggs
- coconut oil
- dark chocolate
- bourbon
- maple syrup, and
- tapioca flour
But wait, Cotter. You just said this is a dairy free pumpkin pie. What about the eggs??
What food group are eggs in?
Not everyone understands this, but eggs are not dairy products. I get it.. it can be confusing to some people, because eggs are usually sold in the grocery store with dairy products.
The definition is pretty straight forward, though. The definition of dairy includes foods produced from the milk of mammals (cows, sheep, goats, etc.)
So see? This really IS a dairy free bourbon chocolate pumpkin pie, and a delicious and easy one at that.
OK, so education aside. Let’s get on with the pie baking, shall we?
You’re about to enter the stress free baking zone!
Bourbon Chocolate Pumpkin Pie Recipe Variations
There are actually 2 ways to make the chocolate bourbon pumpkin pie recipe.
- Melt the dark chocolate with the bourbon and then swirl it in the pie. Or…
- Mix it right in to make the pumpkin pie extra rich!
Either way, it’s a crustless pumpkin pie, so it’s gluten free and paleo friendly (see recipe card notes).Plus it’s got dark chocolate and bourbon in it, so it’s the perfect holiday pie. Add a bit of holiday cheer and you’re good to go!
Not a fan of bourbon? No problem! You can leave it out, or replace it with 1-2 tsp almond or rum extract.
Or….. make one of my other paleo and vegan holiday desserts instead:
- Impossibly Easy Paleo Pear Apple Pie
- Coffee Pecan Pie Bars
- No Bake Dark Chocolate Amaretto Cake Bites
Bourbon Chocolate Pumpkin Pie (Crustless)
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Prep Time: 10 -
Cook Time: 65
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Total Time: 1 hour 15 minutes
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Yield: 6-8 -
Category: dessert -
Method: baking -
Cuisine: American
Print Recipe
Pin RecipeDescription
This Bourbon Chocolate Pumpkin Pie is the BEST pumpkin pie recipe – it’s a crustless pumpkin pie that’s EASY to make! Gluten free, dairy free and paleo!
Ingredients
- 15 oz canned pumpkin purée
- 1 1/4 cup almond or coconut milk (almond milk will cook faster)
- 4 eggs
- 2 tbsp refined melted coconut oil or clarified butter
- 1 tsp vanilla extract
- 1 to 2 ounce bourbon (substitute 1 to 2 tsp almond extract for non alcoholic version)
- 1/2 cup maple syrup
- 2 tbsp coconut flour
- 1/3 to 1/2 cup of arrowroot or tapioca flour.
- 1/4 tsp kosher salt
- 2 tsp pumpkin spice – optional
- 2 tsp baking powder
- 4 ounce dark chocolate baking bar (I love this brand)
- crushed nuts – optional.
- EXTRA TOPPINGS – coconut whip, cocoa powder, maple syrup, or extra melted dark chocolate.
Instructions
- Preheat oven to 350F. Line a pie pan or cake tin with parchment paper.
- Next combine your milk, eggs, maple syrup, vanilla, and butter in a mixing bowl. Add your pumpkin puree and mix with hand mixer or stand mixer on medium until smooth.
- Transfer into a bowl.
- In another small bowl, sift your coconut flour and then combine with your tapioca flour, spices, salt, baking powder. Mix together.
- Mix your dry batter with your blended egg/potato batter. Stir together until smooth.
- Place chocolate in microwave safe bowl. Heat it on medium high for about 45 seconds to start with. Remove from the microwave and stir. Repeat heating in smaller intervals, 15 to 20 seconds, stirring in between, until the dark chocolate is completely melted. You can also do this on the stove top on medium to medium high. Just make sure chocolate has smooth consistency for end result.
- Two options here to add the chocolate. Fold chocolate into pumpkin batter OR our pumpkin batter into the prepared pie pan and then swirl your chocolate on top.
- Sprinkle a handful of crushed nuts on top. optional
- Bake for 50 minutes, cover will foil, then bake for 15 -20 minutes more. The edges will be crispy brown.
- Check the middle to make sure it’s no longer liquid. (see notes for more baking times)
- Remove from oven. If you are not serving this right away, place pie in the refrigerator to set more. It will still be custard like in the middle.
- Add Optional toppings
Notes
For paleo version, omit bourbon or use almond extract in it’s place.
Keywords: pumpkin pie, paleo pie, crustless pie, chocolate, chocolate pumpkin pie, dessert
Crustless pie. It’s easier. It’s healthier. OMG it’s so flipping delicious! So there you have it. We’re officially ready for Holiday season. Pie’s done!
What’s your plan to simplify your holiday meny or holiday season?
Do tell! But please, oh please… don’t stress about it. And if anything, eat dessert first.
Mwah!
Cheers,
LC
WOAH WOAH WOAH! This sounds heavenly!
Say no to freaking out and yes to this pie!
I don’t have bourbon but I do have spiced rum. How do you think that would taste?
★★★★★
I think it would work! It’s not super strong taste, so you could test out the batter (chocolate mixed with the rum) then see. Thoughts? It’s just as good without bourbon. You could even use a chocolate liquor or almond extract!
WOW! this looks incredible! I cannot wait to try it out…been looking to up my gam and make a pumpkin pie that was paleo friendly!
Keep me posted Christin!
stupid question – do you just line the bottom of the pie plate with the parchment paper? I can’t imagine trying to get it up the sides. Looks delicious!
Not stupid at all. Yes line the bottom. 👌
You should be selling this recipe to all the Restaurants… I can’t even put into words how amazing this is. So much flavor but not overly sweet! LOVE IT
★★★★★
Oooh, I love the addition of chocolate! Such a delicious twist to the classic pumpkin pie!
★★★★★
Sweet baby jesus, this looks amazing! And WHO isn’t a fan of bourbon?! Love, love love. This reminds me of the Kentucky Derby Pie my family makes. But without the crust and the pecans. And the Karo syrup (so trashy, I know).
haha I so thought of you bro!
This is amazing! It sounds so incredibly tasty!
★★★★★
YUM! Looks so delicious and perfect for holiday season!
★★★★★
Perfect addition to the Thanksgiving dessert spread!
★★★★★
woohoo that’s what I like to hear!
good idea, i will do it at home.
★★★★★
Wow on my list of recipes to try this week
You’re right–eggs legally belong in the poultry category, despite not actually being meat. So yes, that means eggs are dairy free, Paleo-friendly, Whole30 compliant, and lacto-vegetarian. I love the idea of a crustless pumpkin pie just because it’s a lot less work! Yeah, you can always use a store-bought crust, but sometimes you just are more interested in the filling!
Thanks Cassie. I bet you have a great vegan pie for the holidays, yes?
I’m saving this to make for the holidays! I love that this is crustless and I love you use maple syrup for sweetening.
★★★★★
Can I sub more arrowroot for the coconut flour and ghee for the coconut oil? I have digestive trouble with coconut so don’t keep it around.
Possibly! I would try tapioca starch instead. It holds better with baking. Or you could use just plain GF flour. THe ghee would work. YUM!! The cooking time might vary. Keep me posted!
This is such an amazing treat!
★★★★★
can i sub almond flour for the coconut flour?
I haven’t tried it with almond flour but it’s worth a shot! You could also just use regular GF flour or oat flour. Keep me posted
I have a sensitivity to eggs & dairy. Can I substitute the eggs with a flax/chia egg? or aquafaba?
I would love to have this during the holidays 🙂
Oh I am not sure. You could try making it like a mousse filling and adding it to a premade crust (gf) or just try it out with aqaufaba. Thoughts? I also think you could try with avocado and bake it in souffle cups.