PALEO MARBLED CHOCOLATE PUMPKIN PIE

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Ever since adopting a paleo diet 5 or so years ago, I have made a different version of grain-free, paleo-friendly pumpkin pie every single year for Thanksgiving. This year is the first year I got to share my Thanksgiving recipes on my blog, so I decided to step it up a notch with this Paleo Marbled Chocolate Pumpkin Pie. The grain-free crust is made with blanched almond flour and cassava flour and very closely resembles a classic graham cracker crust. If for any reason you can’t do almonds, that’s okay, any other pie crust will do!

This has quickly become one of my favorite dessert recipes and I can’t wait to make it again for Christmas!

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PALEO MARBLED CHOCOLATE PUMPKIN PIE

a01bddc9a844908d4bc8883a75b2f75d?s=30&d=mm&r=gAnya Kaats
Course almond flour, cassava flour, christmas, dairy free, gluten free, grain free, grain free pie crust, paleo, paleo dessert, paleo pie, primal, thanksgiving

Ingredients
  

Crust:

  • 4 tablespoons melted ghee (butter or coconut oil will work too)
  • 2 tablespoons coconut nectar (honey or maple syrup will work too)
  • 1 cup almond flour
  • ½ cup cassava flour
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon

Pie filling:

  • 1 can unsweetened pumpkin puree (not pumpkin pie filling)
  • ½ cup full fat coconut milk
  • cup + ¼ cup maple syrup
  • 2 tablespoons ghee (butter or coconut oil will work too)
  • 4 eggs
  • 2 tablespoons unsweetened cocoa powder
  • 4oz dark chocolate chips (about ½ cup)
  • 1 teaspoon vanilla extract
  • 1 tablespoon pumpkin pie spice

Instructions
 

  • Preheat oven to 350°.
  • Combine all crust ingredients and evenly press into a 9 inch pie dish.
  • Crimp edges of crust (optional).
  • Place crust in oven for 5 minutes, remove and set aside.
  • Bring oven up to 375°.
  • For the pumpkin filling, in a large bowl combine pumpkin puree, coconut milk, pumpkin pie spice, vanilla, ⅓ cup maple syrup, and 3 eggs.
  • Whisk until fully combined.
  • Using a double boiler, melt chocolate and ghee.
  • Remove chocolate from heat and add in cocoa powder, ¼ cup maple syrup and 1 egg.
  • Once fully combined, pour about 1 cup pumpkin mixture into chocolate mixture.
  • Slowly add one layer of pumpkin mixture, followed by one layer of chocolate, followed again by a layer of pumpkin.
  • Reserve a little of both on the side in case you need to add more.
  • Using a butter knife, gently swirl the filling to create a marbled texture.
  • If you have leftover filling, simply repeat the process in two small ramekins for an extra treat!
  • Bake pie on 375° for about 25 minutes until pie crust edges are golden brown and turn oven down to 350°.
  • Remove pie after 25 minutes and cover pie crust edges in tin foil so that they don't burn.
  • Bake pie for another 25 minutes until the inside has firmed and a toothpick can be inserted and removed cleanly. If the pie is still loose, continue to cook and keep a close eye on it.
  • Cool before serving.
  • Pro tip: To avoid getting cracks in your pie, don't refrigerate immediately. Cool at room temperature for a couple hours before placing the pie in your refrigerator.

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