Double Chocolate Pumpkin Pie (Grain-Free, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 flaky, grain-free crust
  • 3 ounces white chocolate, finely chopped
  • 6 ounces semisweet chocolate (preferably 55 percent cacao), chopped
  • 2 ounces (4 tablespoons) unsalted butter, cut into small pieces
  • 1 can (15 ounces) solid-pack pumpkin
  • 12 oz full-fat coconut milk (I used canned)
  • ¾ cup coconut sugar
  • 3 large eggs
  • 1 Tbsp Tapioca Flour
  • 1 tsp pure vanilla extract
  • 1½ tsp coarse salt
  • ¾ tsp ground cinnamon
  • ¾ tsp ground ginger
  • ¼ tsp ground nutmeg
  • pinch of ground cloves
  • 1 ounce white chocolate, melted
Instructions
  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 ⅓ 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.
  9. Serve immediately.
Recipe by Simple Roots at https://simplerootswellness.com/paleo-double-chocolate-pumpkin-pie/