Bourbon 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 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
- coconut oil
- dark chocolate
- 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 teaspoon 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)
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
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 grain free!
- 15 oz canned pumpkin purée
- 1 ¼ cup almond or coconut milk
- ½ cup maple syrup
- 4 eggs
- 3 Tablespoons bourbon or 1 teaspoon almond extract
- 2 Tablespoons avocado oil or light olive oil
- 1 teaspoon pure vanilla extract
- 2 Tablespoons (30 g) coconut flour
- ½ cup arrowroot starch or tapioca flour
- 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, crushed nuts
- 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.
- Cover the pie with aluminum foil and bake for 50 minutes then uncover the pie and bake an additional 15 -20 minutes or until the edges are browned and the middle of 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.
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: 10
- Cook Time: 65
- Category: dessert
- Method: baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 252
- Sugar: 20 g
- Sodium: 145.7 mg
- Fat: 11 g
- Saturated Fat: 3.8 g
- Carbohydrates: 31.9 g
- Fiber: 2.7 g
- Protein: 4.9 g
- Cholesterol: 93.7 mg
Keywords: pumpkin pie, paleo pie, crustless pie, chocolate, chocolate pumpkin pie, gluten free dessert, dairy free pie
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.
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.
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!
Made it for Thanksgiving. Never again.
Did everything to the letter. The texture was like Tiramisu instead of pumpkin, had zero flavor and was like trying to eat bread that had been soaked in water.
The predominant flavor was the dark chocolate…and that’s it. The pumpkin was barely perceptible. You couldn’t taste bourbon, vanilla, maple syrup or much of anything else.
Tossed both pies we made into the trash, went to the store and bought a regular classic apple pie with ice cream and called it a day.
My wife and I like healthy but “healthy” shouldn’t mean “flavorless” and “inedible”.
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?.
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
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.
Patrick @ paleoself
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. 🙂
Ielts Coaching In Dwarka
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?
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?
Mary Ann Torres
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
Toni | Boulder Locavore
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.
Cassie Thuvan Tran
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?
Rhonda @ Change In Seconds
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!
Laura @ Sprint 2 the Table
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. ?
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!