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Need a grain-free, dairy-free, sugar-free pie recipe? This Paleo Chocolate Pumpkin Pie is just that! Smooth and creamy like traditional pumpkin pie, it boasts a delicious crust and is finished off with a chocolate swirl, because the only thing better than pumpkin is chocolate pumpkin.
Three things. 1) It’s Friday, which means today is automatically going to be a good day. 2) Thank you all for your kind words on yesterday’s post. We love the photos, and I’m glad to hear you guys do too. 3) It’s the final day of Pumpkin Week! Though, if I’m being honest, I’ve already thought of, like, four other pumpkin recipes I want to post. I hope you enjoyed this week full of delicious, pumpkin-y recipes, but I promise this won’t be the last of the pumpkin!
I figured what better way to end the week than with PIE?! Pumpkin pie has always been one of my favorite kinds of pie. Dare I say it IS my favorite? I like it for all the normal reasons—it tastes amazing and the texture is silky smooth—but I particularly enjoy it because it’s so seasonal. When I eat pumpkin pie, I’m almost always surrounded by loved ones (you don’t ever eat pumpkin pie by yourself, do you?) ….actually, yes you do if you’re me. I’m currently sitting at my desk eating a piece of pie while typing this….
So… back to what I was saying. Pumpkin pie is a seasonal dessert, and I think I like it best because this is the only time of year I eat it. I suppose I could eat it in the summertime, but that would be weird and wrong, so I don’t.
But why CHOCOLATE pumpkin pie? The real question is why not? And the answer is simple: chocolate makes the world go ‘round and makes pumpkin pie taste that much better. The cool thing is that the chocolate is literally just a chocolate drizzle—melted chocolate+coconut oil—so you can omit it if you’re looking for a plain pumpkin pie recipe. Totally doable!
Oh and this pie is 100 percent Paleo—no grain, dairy or sugar in both the pie crust and the filling as well. And it’s Miguel/Justin (younger brother) approved, so you know it’s gotta be good.
Oh! For the crust.. I ended up using store-bought ghee to keep it Paleo, but it also works with butter if you’re not looking to avoid dairy, or you can of course make your own ghee. Just so ya know!
Last but not least, let’s eat some pie because Friday Pieday pumpkin everythinggggggggg!
- 3/4 cup ghee/organic butter
- 2 eggs
- 1 cup coconut flour
- Pinch of salt
- 2-3 tbsp water
- 1 can 15 oz pumpkin puree (not the pie mix)
- 2 eggs
- 2 tbsp honey
- 2 tbsp organic maple syrup
- 1/2 tsp vanilla extract
- 1/4 cup walnuts blended
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 cup dark chocolate
- 1 tsp coconut oil
- Preheat oven to 350°.
- For the crust: whisk ghee and eggs together in a bowl; add in flour and salt.
- Using your hands, form dough into a ball. If dough is too dry, add water 1 tbsp at a time. Place dough in refrigerator for just a few minutes, allowing dough to hold a bit.
- Coat a pie pan with a bit of coconut oil; remove dough from refrigerator and, using your hands, form crust.
- Bake crust in the oven for approximately 15 minutes or until edges are slightly golden brown; set pie crust aside.
- For the filling: Whisk pumpkin puree, eggs, honey, syrup, and vanilla together in a large bowl.
- Using a food processor, blend walnuts until they are extremely small, almost flour-like texture.
- Add walnuts, pie spice, cinnamon, nutmeg, and allspice to the bowl and mix everything together.
- Carefully pour filling over crust; For chocolate drizzle: melt chocolate and oil in a pot over stove; drizzle overtop of filling.
- Place pie in oven and bake for 20-30 minutes, sticking a knife in the center to determine when pie is finished baking.