Love pumpkin pie? How about chocolate? This chocolate pumpkin pie is for you. It’s paleo and GAPS-friendly, and perfect for holiday get-togethers.
All the pumpkin things.
I love all the pumpkin things. And I don’t wait for fall to enjoy them, either. After all, if canned pumpkin is available all year, then I should be consuming it. Because it’s good for me.Â
That’s right! Did you know pumpkins are full of vitamins A, C, E, and K? They contain immune-boosting antioxidants and B-complex vitamins like folate, niacin, vitamin B-6, thiamin and pantothenic acid.
Here are a few of my favorite pumpkin recipes…
- No-Churn Pumpkin Cheesecake Ice Cream
- Pumpkin Chai Latte
- Savory Pumpkin Muffins with Apple & Sage
- Pumpkin Spice Muffins
- Chocolate Almond Butter Pumpkin Smoothie
- Pumpkin Pie Gummies
Chocolate love.
As much as I show my love of pumpkin, I can’t hide the fact that I love chocolate, too. And I don’t mean that fluffy milk chocolate stuff. I mean real, dark, delicious chocolate. And I love to chocolify things, too. Like pumpkin spice bread, or golden milk, or smoothie bowls, or marshmallows, or crepes. Or this chocolate pumpkin pie…
Cause everything’s better with chocolate, am I right? Even pumpkin pie.
Chocolate pumpkin pie.
This delicious twist on a classic holiday pie might look fancy, but it’s super easy to throw together. Though I bake mine in a spring-form pan, you don’t have to if you don’t happen to own one. Just put it in a regular pie pan. It might be a little harder to get out, but it’ll taste just as delicious.Â
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Chocolate Pumpkin Pie
Free of grain, gluten, dairy, and refined sugar.
Ingredients
Crust
- 1 1/2 cups almond flour
- 3 tablespoons coconut oil
- 3 tablespoons honey
Filling
- 1 can pumpkin (about1 3/4 cups)
- 2 eggs
- 3/4 cup coconut cream (about as much cream as comes off the top of a can)
- 1/4 cup coconut milk (I use my homemade coconut milk)
- 1/2 cup honey
- 1/4 cup + 1 tablespoon cocoa powder
- 2 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon each nutmeg, cardamom, and salt
- Pinch cloves
Instructions
Preheat oven to 350 and grease a 9-inch springform pan.
Mix crust ingredients until evenly crumbly. Press into the bottom of pan (not up the sides!). Place in the freezer.
Put all the filling in ingredients into the blender (I use this one) and puree until smooth. Adjust spices/honey if necessary. Pour into pie crust and bake for 60 minutes, or until set.
Let cool about 1/2 hour before eating. Top with grated chocolate or coconut whipped cream.
Okay, I HAVE to try this! The combination of pumpkin and chocolate sounds like a magical combo.
It’s so perfect! I hope you get to enjoy it, Jean!
Raia, I think this is totally new to me; I love this idea!! Yours looks so good. Pinning and can’t wait to make!!
Thanks so much, Megan!
You had me at chocolate (of course!)! Gosh this pie is so perfect, probably the best addition to pumpkin pie ever. SO yummy!
Haha! Thanks, Emily. 😉
I am obsessed lately with pumpkin and chocolate! This sounds super delicious and interesting!
It’s such a great combo, isn’t it? Thanks, Katie!
I am crazy about not only this recipe but all those referenced on this page! DELICIOUS!
Thanks, Jules! 🙂
Oh wow! Just when I thought pumpkin pie couldn’t get better you went and made a chocolate version!!! YUM!
Haha! Thanks, Christina. 😉
Wow, this is so chocolaty, decadent and delicious!
Thanks, Stacey! 🙂
pretty sure I need to do this with the pie I am making tomorrow!! SO yummy!!
Haha! Yep, every chocolate-lover needs to try it. 😉
Ooooh, this pumpkin pie looks so delicious! The honey must add a nice flavor too. Great recipe!
Thanks so much, Catherine!
Love pumpkin and chocolate so this looks simply delicious! It looks so light and moist – yum!
Thank you so much, Hope! 🙂
That chocolate pie looks so moist and delicious! I so want to make a pie for myself now!
Thanks! I hope you get a chance to enjoy it!
Fantastic pie and I love the crust ,can it be used under apple pie? Is there a reason you say not to go up the sides?
I have used it for the bottom of an apple pie, but if you want to use it for the top of the pie, too, you’ll probably need to add an egg in to help it stay together as you roll it out. 🙂
This pie looks so good! We love chocolate and pumpkin in our household, so this recipe is right up our alley.
Thanks, Tina! It’s such a yummy combo!
WOW.. Decadent dessert, but at the same time, sounds like it comes together easily.
I’ve never eaten chocolate + pumpkin together. Maybe it’s TIME!! Thank you for another wonderful recipe!
Haha! Yes! It’s time. 😉
I’m still in pie-baking mood and have all the things to make this! I can never choose between pumpkin and chocolate — now I don’t have to! (Muahahahahaha)
Haha! Yep, no need to choose. 😉
This looks so decadent and great for holiday entertaining!
Thanks, Kari!