Chocolate Pumpkin Pie

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Ingredients
Instructions
Nutrition

Chocolate Pumpkin Pie is a healthy Thanksgiving recipe and an all time family favorite that I’ve been making for years. My younger son and I adore pumpkin desserts and all sorts of pumpkin recipes, but my darling husband is more of a chocolate lover. My paleo Chocolate Pumpkin Pie is a healthy holiday dessert that lets the entire family meet in the middle!

Chocolate Pumpkin Pie with Canned Pumpkin

I’ve used canned pumpkin in this pie recipe in order to cut down on the preparation time. With 7 healthy ingredients this paleo pie filling is easy to throw together. I usually make it a day or two before Thanksgiving and store it in the refrigerator, so that I can focus on turkey and sides the day of Thanksgiving.

Ingredients
Serves:
1pie
Print Recipe
Instructions
  1. In a food processor, combine pumpkin, coconut milk, and eggs
  2. Pulse in cinnamon and coconut sugar
  3. In a saucepan over very low heat, melt chocolate
  4. Pulse melted chocolate into pumpkin mixture
  5. Transfer mixture into pie crust
  6. Bake at 350°F for 45-50 minutes
  7. Cool for 2 hours
  8. Serve

When you make this Chocolate Pumpkin Pie recipe you will find that the batter is extremely fudgey. Don’t be deterred, this is totally normal. Simply spread this thick batter around the pie crust using a spatula or the back of a spoon.

Dairy-Free Custard Pie

This gluten-free dessert is incredibly rich and creamy, and is a fabulous dairy-free pie recipe, so perfect for those with dairy allergies. If you are looking for more dessert recipes for folks on a dairy-free diet you’ll want to check out my Dairy-Free Dessert Recipes page. Like everything on my website, those are all gluten-free recipes, and of course grain-free too. I’ve been blogging gluten and grain-free since 2006 by the way!

Low-Carb Thanksgiving Dessert Recipes

Here are some of my other favorite paleo dessert recipes for Thanksgiving!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

68 responses to “Chocolate Pumpkin Pie”

  1. Seriously considering making this for thanksgiving! Do you think I can use 100% dark chocolate chips or would it be too bitter? Trying to be mindful of my sugar consumption but still want it to be delicious for my non-paleo guests. Thanks!

  2. This pie is yummy! I made this yesterday for my husband for Father’s Day. Who ever heard of having pumpkin in June? But my husband loves pumpkin, and the kids thought it was really good. I was nervous when I first made this last year because I never thought to mix chocolate and pumpkin together. You would have thought that after making dozens and dozens of Elana’s recipes, I would trust her! Thanks, Elana for another winner,

    • Christine, pumpkin is my favorite and I love using it all year round! Thanks for letting me know this is another winner :-)

  3. Do you pre-bake the crust 8-10 min. (as in the crust recipe) before putting in the pumpkin filling?

    With the coconut milk, are you using just the solid part, and saving the liquid?
    Thanks!

    • Marifrances, thanks for your comment! I do not pre-bake the crust for this recipe since it bakes along with the filling, and I measure out the coconut milk after combining the fat with the liquid if it happens to separate in the can. Happy baking!

  4. Hi Elana,
    I made this recipe but it turned out runny, not thick at all. So then it never really cooks in the middle and is a weird consistency. I have had this problem before when using fresh pumpkin in other pumpkin pie recipes, but I used canned in this recipe. What do you recommend to thicken it? Thanks!

    • Lisa, thanks for your comment! I use canned pumpkin in this recipe and it comes out perfectly every time. The thickener in it is the the eggs along with the high fat content from the dark chocolate and full fat coconut milk. What you are describing typically happens when either a lite (lower fat) coconut milk is used, or the dark chocolate called for in the recipe is replaced with a sweeter chocolate that has less fat content :-)

  5. Hi Elana,
    I have been following your blog for years. Actually when I first realized I was gluten intolerant I bought your Almond Flour cookbook and the recipes are amazing. It’s because of you and all of the research you have done on your recipes, that I use grape seed oil and almond flour in my recipes. Thank you. I also have a food blog that I started last year – sweetlyobsessed.com.
    I have been asked why I don’t use coconut oil or flour in my recipes and it’s because it’s so high in saturated fat. In my research I found that coconut oil has medium chain triglycerides, which are supposed to assimilate well in the body’s systems. But the facts are still conflicting, so I choose not to use it. Also if you have digestive problems, coconut products can be hard to digest.
    So, I’m hoping you can help me with my confusion about coconut oil and flour. What have you found in your research…is it a healthy fat or not?
    Also, any comments on using quinoa flour? I would like to use it instead of brown rice flour in my recipes.
    Thanks!

    • Hey Elana, In my previous comment I wanted to know your take on coconut oil. Sorry, I should have researched your site further. I just found your post on coconut oil. It’s very informative, but still leaves the same questions. So I agree moderation is the key. I also found your take on quinoa flour and carbs. Thank you for all you do and share in developing a healthy diet. You are amazing :)

    • Jacquie, thanks for your comment. I am on a high-fat diet so use quite a bit of coconut oil now in my cooking and baking. It is a very healthy fat, and as you mention full of MCT’s which reduce inflammation. I do not eat any rice or quinoa, and haven’t since 2001 when I went grain-free :-)

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