There’s something so comforting about a slice of chocolate pudding pie—rich, creamy, and full of nostalgic flavors. But most store-bought pudding mixes are packed with processed sugars, artificial thickeners, and questionable ingredients. Making it from scratch with simple ingredients is not only an easy recipe but so much more rewarding! This easy, gluten-free chocolate pudding pie recipe is also easy to make dairy free, if needed.
This homemade chocolate pudding pie is naturally sweetened with sucanat, giving it a deep, caramel-like flavor that pairs beautifully with Dutch-processed cocoa powder. The pudding mixture sets up perfectly to create a silky, creamy texture for your favorite pie crust. Whether you top it with dark chocolate shavings or enjoy it as-is, this recipe is sure to become a childhood favorite!
Ingredients for This Homemade Chocolate Pudding Pie Recipe
- ½ cup sucanat or light brown sugar
- 2 TBSP natural cocoa powder
- ¼ cup corn starch or tapioca starch
- Pinch of salt
- 2 cups whole milk, oat milk, almond milk, coconut milk, or cashew milk for a dairy-free milk option
- ¼ cup softened butter or vegan butter
- 1 tsp vanilla extract
- Optional: 1 tsp espresso powder for a rich chocolate flavor
- 1 gluten free graham pie crust
Making the Gluten Free Pudding
- Mix the dry ingredients – In a medium saucepan, whisk together the sucanat, cocoa powder, corn starch, and salt.
- Whisk in wet ingredients – Slowly whisk in the whole milk (or non-dairy milk of choice), ensuring there are no lumps.
- Cook the mixture – Place the saucepan over medium heat, stirring constantly until the pudding thickens and starts to bubble. This should take about 5-7 minutes.
- Finish with butter – Remove from heat and stir in the softened butter and vanilla extract until fully incorporated. The pudding will be smooth and glossy.
- Cool and set – Let the hot pudding cool slightly before pouring it into a prepared pie crust.
- Add Toppings – Top with fresh fruit or whipped cream when serving
Assembling this Gluten Free Chocolate Pudding Pie
- Pie Crust Options: You can use a homemade gluten-free chocolate dessert crust, a classic baked pastry crust, or even a nut-based crust for a gluten-free pudding option.
- Chill Time: Once the pudding is in the crust, refrigerate for at least 2-3 hours until fully set.
- Toppings: Add fresh whipped cream, dark chocolate shavings, or a dusting of cocoa powder for an elegant touch.
Why This Pie is a Better Choice
This homemade pudding recipe is free from artificial ingredients and overly processed sugars. Sucanat retains its natural minerals, while whole milk and butter provide nourishing fats. It’s the perfect way to enjoy a free dessert while sticking to real deal whole-food ingredients!
Make It Your Own Pie
- Swap sucanat for maple syrup or coconut sugar for a slightly different flavor.
- Use arrowroot powder instead of corn starch if you don’t have cornstarch on hand.
- Try coconut oil instead of butter for a vegan chocolate pudding recipe.
- For lactose intolerance, choose fat-free milk, soy milk, or other dairy-free alternatives.
- Top with berries! We love to add raspberries on top
How to Store Your Chocolate Pudding Pie
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prevent a skin from forming by placing a piece of plastic wrap directly on top of the pudding.
Easy Gluten Free Chocolate Pudding Pie Recipe
This gluten-free chocolate pudding pie is rich, creamy, and made with simple, wholesome ingredients! Ditch the store-bought pudding and enjoy a homemade treat with a silky texture and deep chocolate flavor—perfect for any occasion!
Ingredients
- Gluten Free Graham Pie Crust
Chocolate Pudding Pie Filling
- ½ cup sucanat
- 2 TBSP cocoa powder
- ¼ cup cornstarch
- pinch of salt
- 2 cups whole milk
- ¼ cup softened butter
Instructions
- In a separate bowl, mix together all dry ingredients (cocoa powder, cornstarch, sucanat, and salt).
- In a pot, heat milk over medium-high heat while whisking in dry ingredients.
- Continuously stir to avoid burning and lumps. When the pudding thickens, remove from heat.
- Stir in room temperature butter.
- Pour into a pie crust
- Allow to cool in the fridge for 2-3 hours
- Top with fresh fruit and/or whipped cream when serving
I hope you love this healthy chocolate pudding pie as much as we do! Let me know if you try it—I’d love to hear how it turns out! Be sure to check out the recipe card below for an easy-to-follow version and give it a star rating if you enjoyed it!e do! Let me know if you try it—I’d love to hear how it turns out! Be sure to check out the recipe card below for an easy-to-follow version and give it a star rating if you enjoyed it!
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