Gluten-Free Mexican Chocolate Pumpkin Pie

Gluten-Free Mexican Chocolate Pumpkin Pie blends the rich, warm flavors of traditional pumpkin pie with a delightful twist inspired by Mexican cuisine.

This dessert features a creamy pumpkin filling spiced with cinnamon, nutmeg, and a hint of chili powder, which adds a subtle kick.

The chocolate aspect comes from cocoa powder enhancing the depth of flavor and creating a luscious texture.

The combination of pumpkin and chocolate is not only comforting but also a creative way to showcase seasonal ingredients, making it a perfectly delicious dessert.

Whether served at a family dinner or a festive celebration, Gluten-Free Mexican Chocolate Pumpkin Pie is sure to impress with its unique flavor profile and delightful presentation.

Topped with a dollop of whipped cream or a sprinkle of cinnamon, this pie not only satisfies the palate but also brings a festive touch to any gathering, especially during the autumn season.

A Symbol Of Autumn

Pumpkin pie holds a prominent place in American cuisine, particularly as a symbol of the autumn harvest and Thanksgiving celebrations.

Its historical significance can be traced through several key factors. These include:

Native American Influence

Indigenous peoples in North America were among the first to cultivate pumpkins and squash.
They used these ingredients in various dishes, including stews and baked goods, long before European settlers arrived.

Colonial Adaptation

Early European settlers, particularly the Pilgrims, adopted pumpkin as a staple food due to its abundance and versatility.

The settlers adapted Native American recipes, incorporating pumpkin into their diets, often mixing it with spices and sweeteners they had brought from Europe.

The Best Pumpkin To Use For Making Pumpkin Pie

When it comes to making the perfect pumpkin pie, the type of pumpkin you choose can significantly impact the flavor and texture.

The Sugar Pumpkin also known as “pie pumpkins,” are the most commonly recommended type for pie-making. They are smaller and have a denser flesh, which is sweeter and less watery than larger varieties. Their rich flavor makes them ideal for creating a creamy pie filling.

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A small sugar pumpkin should yield about 30 ounce of puree, which is equal to two 15-ounce store bought cans. 

Fresh roasted purred pumpkin is not only great for making this Gluten-Free Mexican Chocolate Pumpkin Pie, but also for making pumpkin bread, pumpkin cupcakes, cookies, and even a pumpkin cheesecake. Like this Gluten-Free Pumpkin Cheesecake.

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After roasting and pureeing the sugar pie pumpkin, why not mix a little purée with some real maple syrup and some pecan pieces. If you do, your in for a treat.

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Gluten-Free Mexican Chocolate Pumpkin Pie

To make this pie gluten-free, use your gluten-free pie crust recipe or use a store bought. Also check out this article Gluten-Free Flour Substitutions For Baking.

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What makes this pumpkin pie a Mexican chocolate pie is the use of Cayenne and smoked paprika.

No need to worry as the pie is not spicy.

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1 9-inch round store bought gluten-free pie crust

1/3 cup cocoa powder

2 tablespoons butter

3/4 cup packed brown sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon Himalayan salt

1/4 teaspoon smoked paprika

1/8 teaspoon cayenne pepper

15 ounce roasted, pureed sugar pumpkin or one 15-ounce can pumpkin puree *See Cook’s Notes

4 large eggs, lightly beaten

1 cup half and half or light cream

Chocolate Ganache (recipe follows)

Bake a gluten-free pie crust according to packaged instructions.

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Cook’s Notes

When selecting a sugar pumpkin, look for ones that are firm, heavy for their size, and have a smooth skin without blemishes.

Do not opt for but avoid Avoid using large carving pumpkins, as they have a watery texture and less flavor, making them unsuitable for baking.

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Preheat oven to 350 degrees

In a small sauce pan heat chocolate and butter over medium-low heat, stirring constantly, just until melted, then set aside to cool.

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In a large bowl combine coconut sugar, pie spice, salt, and chili powders. Stir in pumpkin puree and eggs until combined. Next gradually stir in half and half until combined.

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Stir 1 1/2 cups of the pumpkin mixture into the cooled chocolate mixture, then pour into pie crust.

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Next pour remaining pumpkin mixture over chocolate layer.

Bake for 60 minutes or until center appears set. Cool pie, then chill within 2 hours.

For The Chocolate Ganache

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In a small bowl add 3 ounces of shaved dark chocolate and 1/4 teaspoon cinnamon. In a small sauce pot bring 1/4 cup cream to a simmer, and pour over shaved chocolate. Let stand 5 minutes, then stir until smooth.

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Spoon Chocolate Ganache over pie, then add shaved dark chocolate and some powdered chili.

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Serve a piece of your fresh baked Gluten-Free Mexican Chocolate Pumpkin Pie and enjoy.

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Try These Pumpkin Favorites

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