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5 from 2 votes

Paleo Chocolate Pumpkin Pie

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Servings: 1 pie
Author: Erin


  • Crust:
  • 3/4 cup ghee/organic butter
  • 2 eggs
  • 1 cup coconut flour
  • Pinch of salt
  • 2-3 tbsp water
  • Filling:
  • 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
  • Chocolate:
  • 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.
  • Enjoy!