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Finding a gluten-free, dairy-free, corn-free dessert is tough, y’all.

So I made my own!

Inspired by my chef pal Leigh Hyatt Anderson, who posted a 2-ingredient tart crust a couple of months back made with only dates and peanuts, I had replicated her process using toasted hazelnuts and dates with huge success.

In fact, it was so much better than any sad gluten-free crust I had ever attempted that I bookmarked the idea for a naturally gluten-free Thanksgiving pie crust.

In my family, most people are either Team Pumpkin Pie or Team Pecan Pie. I’m team both (yes, please!), so I decided to combine them in this delicious dairy-free, gluten-free, vegan Chocolate Pumpkin Pecan Pie.

pumpkin dates pecans cinnamon pie spice chocolate vanilla maple syrup coconut milk protein powder

For the crust, I added 2 cups of dates, 1-1/2 cups of pecans, and a dash of cinnamon to the food processor and pulsed until combined.

pecan pie dough dates pecans cinnamon food processor

Then I pressed it into a pie pan.

Hey, did you know I don’t have a pie pan? Me either until today. Oops. I know I have one somewhere, but didn’t have time to look, so here I give you pie crust in a square pan….

pecan date pie crust

Next comes the filling…

I melted a half a cup of Enjoy Life dairy-free chocolate morsels into a half cup of full-fat coconut milk. You can use any chocolate, but be sure to use a dairy-free chocolate if you want this to be vegan.

Once the chocolate was melted, I added canned pumpkin, pumpkin pie spice, pure vanilla extract, arrowroot powder, maple syrup, and pea protein powder.

I poured the filling into the crust and baked at 350°F for a little more than an hour.

Be sure to let it cool for at least an hour to set before slicing.



Chocolate Pumpkin Pecan Pie

Chocolate Pumpkin Pecan Pie

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 8
Calories: 370kcal


  • 1.5 cup pecans
  • 2 cups dates
  • 1 tsp cinnamon
  • 1/2 cup full-fat coconut milk
  • 1/2 cup dairy-free chocolate
  • 15 oz pure pumpkin
  • 1 tbsp arrowroot powder
  • 1 tsp pure vanilla extract
  • 2 tsp pumpkin pie spice
  • 2 scoops pea protein powder (optional)
  • 1/4 cup pure maple syrup


  • Preheat oven to 350 degrees F.
  • Combine pecans, dates, and cinnamon in a food processor and pulse until combined.
  • Press pecan and date mixture into a pie pan.
  • In a medium saucepan, combine the coconut milk and chocolate and heat over low heat, stirring, until chocolate is melted.
  • Remove from heat and add the pumpkin, arrowroot, vanilla, pumpkin pie spice, pea protein, and maple syrup.
  • Pour filling into crust and bake for 60 minutes, until center is firm.
  • Let cool for at least an hour before serving.


Calories: 370kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 6g | Sodium: 9mg | Potassium: 480mg | Fiber: 7g | Sugar: 37g | Vitamin A: 8283IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3mg

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