Finally, a dessert to make everyone happy! This Paleo Pumpkin Pie is grain free, dairy free, and refined sugar free. Every bite is luscious, lightly spiced, and layered with rich dark chocolate.
Yes, you can make a pie recipe without grains, dairy or refined sugar!
This Paleo Chocolate Pumpkin Pie is incredibly smooth, luscious, and full of the fall flavors you love around the holidays. It tastes just as delicious as your everyday pumpkin pies but is lightly sweetened with maple syrup, coconut sugar, and layered with ribbons of rich dark chocolate. In case you didn’t know it already, chocolate just happens to be the best way to dress up a pumpkin pie recipe.
You can bring this chocolate pumpkin pie to Thanksgiving, Christmas, or wherever you need a healthy pumpkin dessert. Your guests don’t need to be following a paleo or keto diet, are gluten free, or vegetarian to enjoy it either! There’s plenty of depth, rich flavors, and warming spices to make everyone happy.
- The paleo pie crust is made with a base of coconut flour and sweetened with coconut sugar.
- The ribbons of dark chocolate and coconut oil ganache throughout the filling dress up the pie for the holidays.
- It’s still sweet, rich, comforting, and delicious even without the gluten, dairy, and refined sugar.
- Coconut flour - While I haven’t tested this recipe with another flour, almond flour or gluten free oat flour should work instead; however, you may need to slightly alter the amount you use.
- Coconut sugar - You can leave this out if you want to avoid sugar at all costs, but the crust won’t be as sweet.
- Ghee - Or swap it for softened coconut oil.
- Pumpkin puree - Not pumpkin pie filling. Organic is best but you can use the regular stuff instead with a few adjustments (see my notes below).
- Maple syrup - To naturally sweeten the pumpkin pie filling. Honey should work as well!
- Coconut milk - This will make the pumpkin pie filling super smooth and creamy without needing dairy.
- Pumpkin pie spice - Buy it pre-made at the grocery store or make it yourself by mixing cinnamon, nutmeg, allspice, ginger, and cloves together.
- Arrowroot - Tapioca starch should work just as well.
- Dark chocolate - Mixed with coconut oil to create a luscious ganache.
Step 1: Make the crust. Pulse the coconut flour, coconut sugar, ghee/coconut oil, eggs, and vanilla together in a food processor. With the motor still running, add the ice water a tablespoon at a time until a large ball of dough forms.
Step 2: Form the dough. Transfer the dough to your greased pie dish. Press it out to the edges and up the sides using your hands. Use a fork to poke several holes into the crust.
Step 3: Make the pumpkin pie filling. Add the pumpkin puree, coconut sugar, maple syrup, coconut milk, pumpkin pie spice, arrowroot, and salt to a blender and blend until smooth. Pour it into the pie crust.
Step 4: Make the chocolate sauce. Place the chocolate and coconut oil in a small saucepan. Heat over medium low heat and stir until the chocolate has melted.
Step 5: Add the chocolate swirls. Add dollops of chocolate sauce on top of the pie filling. Run a knife or toothpick through the dollops to make swirls.
Step 6: Bake, cool, and enjoy. Bake the cake for about 45 to 50 minutes. Take it out of the oven and let it cool on a rack for at least 1 hour. Transfer it to the fridge to fully set, then enjoy!
Expert tips and FAQs
- I don’t recommend rolling the pie crust. This gluten free pie crust will be more fragile than traditional pie crust and rolling it could cause it to crack or crumble. Instead, press it into the bottom and up the sides of the pie pan using your hands.
- You must use ICE water when making the dough! It’ll keep your coconut oil cold, helping your pie crust turn out flakey and tender in the oven.
- Make this with my gluten free pie crust instead. The pie will no longer be paleo-friendly, but will still be delicious!
- Looking for a plain paleo pumpkin pie recipe? Simply omit the melted chocolate swirls and you’ll be good to go!
- Serve each slice with a big ‘ol dollop of coconut whipping cream.
What kind of pumpkin should you use?
Organic pumpkin puree has a different texture than the regular stuff (like Libby’s, which tends to be thicker). If you’re using organic, following the instructions in the recipe card, but if you’re using Libby’s or a thicker pumpkin puree, use ¾ cup coconut milk, and check the pie after 40 minutes.
Can you make it ahead of time?
Absolutely! The chocolate pumpkin pie needs a few hours in the fridge to set, so bake it up to 1 day ahead of time and serve the next day.
How should you store this?
Leftover pumpkin pie will store nicely in the fridge for up to 4 days.
More paleo desserts for the holidays
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
for the crust
- 1 cup coconut flour
- 1 tablespoon coconut sugar
- ½ cup ghee softened
- 2 eggs
- ½ teaspoon salt
- 8 tablespoon ice water or more as needed
for the filling:
- 2 ½ cups pumpkin puree
- ¼ cup coconut sugar
- ¼ cup maple syrup
- ½ cup coconut milk
- 1 ½ teaspoon pumpkin pie spice
- 3 tablespoon arrowroot
- ¼ teaspoon salt
- ¼ cup dark chocolate chopped
- 1 teaspoon coconut oil
- First, make the crust: Add the coconut flour, coconut sugar, ghee, eggs, and salt to your food processor and pulse for 20 seconds. With the motor still running, add the ice water in through the top 1 tablespoon at a time until a large ball of dough forms (you will probably need 8-10 tablespoons of water total).
- Grease a 9" pie pan with coconut oil, then transfer the pie dough to the pan. Use your hands to form the dough into crust. NOTE: since this is a gluten free crust, it'll be more fragile than traditional pie crust. I don't recommend rolling it; instead, just press the dough into the pan and up the sides to form the crust. Then, use a fork to poke several holes into it.
- Preheat oven to 350°.
- Next, make the filling: Add the pumpkin, coconut sugar, maple syrup, coconut milk, pumpkin pie spice, arrowroot, and salt to a high powder blender and blend for 1 minute. Pour the filling into the prepared pie pan.
- Add the chocolate and coconut oil to a small saucepan, then heat over medium-low, stirring frequently until the chocolate is melted and the mixture is smooth.
- Use a spoon to dollop the chocolate on top of the pie, then use a knife or toothpick to swirl it.
- Place the pie into the oven and bake it for 45-50 minutes. Place the pie on a cooling rack for at least 1 hour, then transfer it to the refrigerator, which will allow it to fully set. Enjoy!
UPDATE NOTE: This post was originally published in September 2015. It was updated with new photos in November 2021.