Double Chocolate Pumpkin Pie (Grain-Free, Paleo)
Prep time
Cook time
Total time
Serves: 8
  • 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
  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