Flourless chocolate pumpkin pie is the pumpkin pie for chocolate lovers. It’s a traditional pumpkin pie (any pumpkin pie recipe will work) baked right on top of a layer of flourless chocolate cake. Each bite brings you intense chocolate plus classic fall pumpkin pie goodness. Serve it hot or serve it cold – you can’t go wrong! Bonus: If you use a gluten-free pie crust, the whole thing is gluten-free.
It took a little experimentation to figure out the best way to make this flourless chocolate pumpkin pie. I first tried pre-baking the crust, then pre-baking the chocolate layer, and then baking the pumpkin filling on top. When I poured the pumpkin pie filling on top of the hot, partially baked flourless chocolate cake, the chocolate floated to the top of the pumpkin layer. It still tasted good, but it wasn’t as visually appealing as I had hoped.
In turns out that the best way to make flourless chocolate pumpkin pie is the easiest way – bake it all together. First, prepare the crust. Then, prepare the flourless chocolate cake batter and pour it over the crust. Refrigerate the whole thing while you make the pumpkin pie filling – that way, the chocolate will be solid when you pour the pumpkin pie filling on top and the two will stay separate. Then, you can bake the whole thing!