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.
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
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.
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.
- 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
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.