Paleo Double Chocolate Pumpkin Pie

My husband's favorite pie is chocolate so I combined that with traditional fall flavors to give you this Paleo Double Chocolate Pumpkin Pie.

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Make the crust according to directions.
  2. Remove from oven, and sprinkle white chocolate over bottom of crust. Return to oven to melt chocolate, about 1 minute. Spread chocolate in a thin layer on bottom and up sides. Let cool on a wire rack. Reduce oven temperature to 325 degrees.
  3. Make the filling: In a large heatproof bowl set over a pot of simmering water, melt semisweet chocolate and butter, stirring until smooth. Remove from heat.
  4. Mix pumpkin, milk, coconut sugar, eggs, tapioca, vanilla, salt, cinnamon, ginger, nutmeg, and a pinch of cloves in a medium bowl. Whisk 1/3 pumpkin mixture into chocolate mixture. Whisk in remaining pumpkin mixture until completely incorporated.
  5. Transfer pie dish to a rimmed baking sheet, and pour pumpkin mixture into crust. Bake until center is set but still a bit wobbly, 60-75 minutes.
  6. Let cool in pie dish on a wire rack.
  7. Refrigerate until well chilled, at least 8 hours (preferably overnight).
  8. Before serving, drizzle melted white chocolate on top.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:30 minutes
  • cook:1 hour and 15 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:403
    Fat:26 g
    Carbohydrates:44 g
    Protein:2 g
    Calculated per serving.

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