This Crustless Chocolate Bourbon Pumpkin Pie is a deliciously decadent dessert. It’s so easy to make with simple real food ingredients and makes the perfect addition to your Thanksgiving dessert table! It’s a gluten-free, dairy-free holiday dessert that everyone will love!
Chocolate Bourbon Pumpkin Pie
Chances are, you’ve probably had pumpkin pie before, but have you ever had a chocolate bourbon pumpkin pie? And a crustless one at that? If not, you should definitely add it to your must-make list right away!
Incredibly decadent and perfect for the holiday season, this crustless bourbon pumpkin pie recipe has all the soft texture and pumpkin flavor of a classic recipe with a boost of extra deliciousness thanks to warm spices, dark chocolate, and you guessed it, a splash of bourbon. There’s even an alcohol-free version so all your guests can enjoy.
It’s the perfect addition to your Thanksgiving dessert table alongside coffee pecan pie bars and dark chocolate salted caramel vegan brownies! However, it’s so addicting, you’ll probably find yourself making it well beyond the holidays.
Ingredients You’ll need
Unlike other pies, this recipe uses gluten-free, dairy-free, nut-free ingredients for a more allergy-friendly option that’s still full of sweet, decadent flavor!
- Canned Pumpkin Purée – Make sure you use pure pumpkin purée, not pumpkin pie filling which has added sugar and spices. Homemade pumpkin purée can also be substituted. Just be sure to measure carefully!
- Coconut Milk – This is used in place of heavy cream. For a creamier filling, substitute canned coconut milk instead. A creamy, non-dairy milk such as cashew milk or almond milk can be substituted, but the pie filling won’t be quite as creamy.
- Maple Syrup – We use this as a natural sweetener, omitting the need for granulated sugar or brown sugar!
- Large Eggs – These are crucial to helping the pie hold its shape, especially without a crust. They also create a rich, velvety custard-like filling!
- Gluten-Free Bourbon – For an alcohol-free option, replace the bourbon with almond extract instead.
- Naturally Refined Avocado Oil – Coconut oil may be substituted.
- Vanilla Extract – Two teaspoon vanilla extract help enhance the flavor of the rest of the ingredients.
- Coconut Flour – This adds structure to the filling, helping it hold its shape. We don’t recommend substituting different gluten-free flours as the texture won’t be the same!
- Arrowroot Starch – Used to thicken the filling and provide structure. Tapioca Flour also works!
Note: When combined, coconut flour and arrowroot starch create a self-rising crust without an actual crust!
- Baking Powder – Make sure it’s fresh!
- Spices – A teaspoon ground cinnamon, ground nutmeg, cloves, and salt help add extra depth and warmth, balancing out the sweetness of the pie. Feel free to experiment with different spices like a teaspoon ground ginger, a teaspoon ground cloves, or pumpkin pie spice to suit your flavor preferences.
- Dark Chocolate Baking Bar – Use a high-quality chocolate baking bar. Regular chocolate candy bars or chocolate chips won’t work in this recipe!
- Toppings – Technically optional yet highly recommended, we love to top our pie with coconut whipped cream, melted dark chocolate or chocolate shavings, and crushed nuts!
How to Make Crustless Chocolate Bourbon Pumpkin Pie
Without the need to prepare pie dough for a pie crust, this recipe comes together with ease, requiring minimal prep time and a quick cook time so you can get in and out of the kitchen fast!
- Prepare. Before you begin, preheat your oven, and grease a pie pan with non-stick cooking spray.
- Whisk the wet ingredients. In a large bowl, whisk the pumpkin purée, milk, maple syrup, eggs, bourbon, oil, and vanilla extract until smooth.
Pro-Tip: Make sure your wet ingredients are at room temperature before you begin. Otherwise, your chocolate is likely to harden when being swirled into the pie!
- Mix the dry ingredients. In a medium bowl, sift the coconut flour, arrowroot starch, baking powder, and spices together.
- Combine the wet and dry ingredients. Stir the dry ingredients into the bowl of wet ingredients just until smooth.
- Melt the chocolate. Place the chocolate bar in a microwave-safe bowl, and melt it in the microwave in 15 to 20-second intervals, stirring in between.
- Add the melted chocolate to the pie. Either fold the melted chocolate into the pumpkin pie batter, or pour the batter into the prepared pie pan, and swirl the melted chocolate on top for a more marbled effect.
- Bake. Transfer the pie to the oven uncovered. Once it is almost baked, cover it with foil, and continue to bake until the edges are light brown and the center of the pie barely moves when gently shaken.
- Cool. Allow the chocolate bourbon pumpkin pie to cool. Then, serve warm. Or, store it in the fridge for a firmer filling, and enjoy cold.
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Common Questions
Overbaking or baking at too high of a temperature are the most common causes for pumpkin pie fillings to crack. They’re essentially a custard, meaning they’re very delicate. So, keep a close eye on your pie as it bakes, and consider using an oven thermometer to ensure your oven is heating properly! Cracks can also happen due to the chocolate swirls. It doesn’t mean you did anything wrong!
When stored covered in the fridge, this recipe will stay fresh for up to four days.
Yes! This pie can be stored covered with plastic wrap and aluminum foil in the freezer for up to two months! Just let it thaw in the fridge overnight before serving.
Feel free to enjoy leftover pie cold or at room temperature or warm it just slightly in the oven at 350 degrees Fahrenheit.
Chocolate Bourbon Pumpkin Pie Recipe
- Total Time: 80 to 85 minutes
- Yield: 8 slices 1x
- Diet: Gluten Free
Description
Upgrade your favorite holiday dessert this season with this easy crustless, gluten-free chocolate bourbon pie recipe! Alcohol-free option, too.
Ingredients
- 15 oz canned pumpkin purée, room temperature
- 1 ¼ cup coconut milk, room temperature (for creamier filling use canned coconut milk or coconut milk lite) *see notes for substitutes
- ½ cup maple syrup, room temperature
- 4 eggs, room temperature
- 3 Tablespoons gluten free bourbon or 1 teaspoon almond extract
- 2 Tablespoons avocado oil or refined coconut oil (melted)
- 2 teaspoon pure vanilla extract
- 2 Tablespoons coconut flour (15 to 16 grams)
- ½ cup arrowroot starch or tapioca flour (60 to 65 grams)
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon kosher salt
- 4 ounce dark chocolate baking bar
- Toppings – coconut whipped cream, optional melted dark chocolate, dark chocolate shavings
Instructions
- Preheat the oven to 350 F. Spray a pie pan with non-stick cooking spray and set aside.
- In a large bowl, whisk together pumpkin puree, milk, maple syrup, eggs, bourbon, oil, and vanilla extract until smooth.
- In a medium-sized bowl, sift together coconut flour, arrowroot starch, baking powder, cinnamon, nutmeg, cloves and salt.
- Stir the dry ingredients into the wet ingredients until smooth.
- Place chocolate in a microwave safe bowl and heat for 45 seconds. Remove from the microwave and stir. Continue to heat in 15 to 20 seconds intervals (stirring after each time) until the chocolate is melted.
- Before adding batter to the pie pan, either fold melted chocolate into pumpkin batter or pour pumpkin batter into the pie pan and swirl melted chocolate on top.
- Bake for 50 minutes, then cover with foil and bake for another 15 to 20 minutes longer. The pie is done with the edges are brown and the pie barely moves when you gently shake the pan back and forth. Remove pie from the oven.
- Allow pie to cool for 30 minutes and serve warm with optional toppings or place pie in the refrigerator to chill for firmer texture.
- Store the pie covered in the fridge for up to 4 days.
Notes
Substitutes – A creamy non-dairy milk (cashew or almond) may be substituted for canned coconut milk but filling might not be as creamy
Cooking Tip – The chocolate can be melted in a small pan on the stovetop over medium heat. Stir until melted or about 5 minutes.
Storage Tip – Allow baked pie to chill in the fridge overnight for firmer texture. Serve cold, room temp, or slightly warmed in the oven.
- Prep Time: 15 minutes
- Cook Time: 65 to 70 minutes
- Category: dessert
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 264
- Sugar: 20.3 g
- Sodium: 121.8 mg
- Fat: 12.5 g
- Saturated Fat: 5.5 g
- Carbohydrates: 31.6 g
- Fiber: 2.4 g
- Protein: 4.5 g
- Cholesterol: 93.7 mg
I’ll have to try making this again. The main part of the pie turned out delicious, however my husband bought 90% baking chocolate and I think it may have been way too much. Also when I swirl it in it just pretty much sat on the top, and we found the top inedible. so for anyone reading this, make sure you fold the chocolate into the pie, or make sure that when you swirl in, it’s not just being swirled around the top, but swirled throughout the depth of the pie. Also 90% baking chocolate was maybe just too bitter.
Hi Ellen! Thanks for the feedback. Sorry to hear about the chocolate. I would say 60-70% is best or semi-sweet if you can tolerate dairy. As for the coconut cream, yikes! What brand of coconut milk did you use? If you want a whipped cream texture, use full fat coconut milk. If you’re looking for more frosting (thicker texture) then use coconut cream. Does that make sense?
So excited to try this for Thanksgiving this year. Can I make this a day ahead and keep in fridge? Do I just bring it to room temperature to serve?
You mean already baked or just the batter? It should keep just fine either way! But keep me posted.
Already baked
Ya! Should be fine. Just warm in oven, covered with foil, before serving.
Thank you Lindsey. I will share how it turns out- I am sure it will be a hit
Oh. My. Goodness!! We are making this for the 4th time this season. This time we are using ramekins for my daughter and her friends and their post holiday get-together. Everyone has declared this our ‘now and forever’ holiday pumpkin pie. Depending on who is in attendance the bourbon amount can vary but so far not one slice has been left. We do make is as written but we use AROY-D boxed coconut milk and it still does not taste of coconut at all once baked. THANK YOU for such a great recipe!!!
Oh I am so glad! Thanks for feedback Cindy! It’s a favorite of mine too.
What if i want to add a crust, can i still bake as is?
I haven’t tried it yet, but I bet it would work great in a crust! It might just take longer to bake. Check and rotate pie around 20 minutes maybe? Keep me posted
I am trying to be better at leaving comments after trying a new recipe and I told myself that I have to do it before Thanksgiving weekend is over! 🙂 I did make two substitutions: I didn’t have tapioca flour on hand so I used cornstarch instead and I used a 60% dark chocolate bar – the pie came out really really good! Will definitely be making it again!
Thanks so much for the feedback Gal! So glad you enjoyed the pie and those substitutions worked out for you!
I made this for thanksgiving. It was so so good!!! The pumpkin custard was just perfect!! Needless to say I found a new favorite dessert to make during the holidays
I am SO glad you enjoyed the pumpkin pie, Teja. Thank you for the great review. 🙂
Was planning to make this Tomorrow hug just found out my son’s girlfriend is allergic to coconut 😩 Can I leave the coconut flour out of the recipe or should I sub with more tapioca flour? Thanks!
What flour do you have on hand? I think oat flour or all purpose GF flour would work!
Loved this recipe and it was a big hit when I last made it. The only problem, the parchment paper was impossible to extricate. Totally stuck to the bottom of dessert and at one point I was chewing on paper. Will try with a springboard pan next time.
Oh no! That’s so odd! What brand of parchment paper did you use?
I had flagged this recipe around the holidays and bought the ingredients, including the little bottle of bourbon, but never got to it, so now in June, I decided to make it (without the pumpkin spices) and it turned out absolutely wonderful. Easy to make and wonderfully tasty. Creamy but not too sweet. I didn’t line the pan and didn’t have problems serving the slices.
Oh I am so glad! Thanks for the feedback Chantal!
Here’s the link to comments posted about the pie. And pictures. https://www.facebook.com/664259030305077/posts/2686984861365807?sfns=mo
They loved it. So sorry that it didn’t work for you
Oh no! That’s not good! This pie is one of our favorites and many have made it. ? It’s can you tell me what ingredients you used? Any substitutes or off brands?.
This pie was no more difficult than any other pumpkin pie and the flavor and texture were outstanding. I used almond flour, the bourbon, swirled the chocolate into the pie, but didn’t allow the edges to get brown. This recipe will be on the menu every Thanksgiving.
I made this as a trial run for Thursday! I followed the recipe except I had cashew milk, and I used vinegar and baking soda cuz I failed to add baking powder to my shopping list??♀️
But, Wow! I’m excited to make it again. I swirled the chocolate in and I was bit skeptical about whether it was done or not but I followed the times and it was a custardy texture. I guess that’s done??♀️ Tastes delicious. I added honey cinnamon toasted walnuts and coco whip.
Oh no, how did it turn out sans baking powder? Either way the batter tastes delicious. Texture might not have been firm, yes?
I googled alternatives and added 1 tsp apple cider vinegar and 1 tsp baking soda…it worked!
Oh yayy!! Glad to know that worked for ya!
Is the bourbon added to melted slightly cooled cooled chocolate or to the batter?
To the pie batter. I’ll correct that now. Thanks!
I can see it on the online version, but when you go to print, it’s omitted as well.
“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.”
That’s odd! It doesn’t for me. What browser are you using?
The descriptive instructions before the main recipe still display, “Melt the dark chocolate with the bourbon and then swirl it in the pie. Or…”
yes, you may do that too! I added it in recipe notes. Hope that helps clarify.
Looks like heaven, I will have to try this.
Making this for Thanksgiving!! Are you using canned coconut milk or the non-dairy beverage kind in a carton? I’m assuming you meant the latter since you could also use almond milk.
Either! I find the drinking coconut milk worked best though. Not at coconut-y flavor.
I am making this for thanksgiving and am SO EXCITED to try it!! Question- what did you top your pies with in the pictures? They are absolutely beautiful!!
I added Keto Ice cream – mammoth creamery! OMG it’s so good! OUr friends company!! And then extra dark chocolate chips. 🙂
thanks for sharing nice article
I’m not a huge fan of pumpkin but I’d definitely eat all of this.
Would like to make this for Thanksgiving..in your instructions you are “adding in with potato mixture.
And, what is the purpose of the parchment in a pie plate?
thanks!
oops, sorry just fixed that. Should have said pumpkin batter. The parchment paper is just so it doesn’t get sticky at the bottom. In case you want to pul the whole pie out and serve it, not in the dish. I helps to cut and serve quite easily. Does that make sense?
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.
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
This is such an amazing treat!
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!
I’m saving this to make for the holidays! I love that this is crustless and I love you use maple syrup for sweetening.
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?
Wow on my list of recipes to try this week
good idea, i will do it at home.
Perfect addition to the Thanksgiving dessert spread!
woohoo that’s what I like to hear!
YUM! Looks so delicious and perfect for holiday season!
This is amazing! It sounds so incredibly tasty!
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!
Oooh, I love the addition of chocolate! Such a delicious twist to the classic pumpkin pie!
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
Did you mix the chocolate and pumpkin together or swirl it?
You can do either! I did both. One pie (the darker one) has it mixed in. The other one I’m holding has it swirled. Does that make sense?
I just mixed it right in!
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. ?
Can I substitute almond milk for the coconut milk
Hi Jess! Yes, you can use almond milk as a substitute, but I’d suggest choosing a brand with at least 4 grams of fat per serving and a creamy texture, not watery. This will help keep the filling nice and creamy, not thin or runny. Does that make sense?
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!
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!
Say no to freaking out and yes to this pie!
WOAH WOAH WOAH! This sounds heavenly!