Review ~ Paleo By Season | Chocolate Pumpkin Pie
pastured kitchen
pastured kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 10 mins Cook time 1 hour 40 mins Total time 1 hour 50 mins Serves:
  • 1 pie Ingredients Chocolate Pumpkin Pie 1 pound pumpkin (see note) 1⁄4 cup raw cacao powder 1⁄2 cup coconut flour 1 tsp baking soda 1 tsp salt 1⁄4 cup melted coconut oil 1⁄2 tsp vanilla extract 1⁄2 cup raw honey 6 eggs Frosting 2 cups heavy whipping cream 1 tsp cinnamon 2 tbs honey Instructions Chocolate Pumpkin Pie Preheat the oven to 375 ̊F. Split the pumpkin and scoop out the seeds. Place each half in a baking pan, fill each pumpkin half halfway with water, cover with foil, and bake for 45 minutes. Let cool for about 20 minutes and then pour out the water. Then, using a dish towel to hold the pumpkin, scoop out the flesh and let it come to room temperature. Place the pumpkin flesh in the bowl of a stand mixer and mix on low for a few minutes. Add the cacao powder, coconut flour, baking soda, and salt while the mixer is on. Pause and add the coconut oil, vanilla, and honey. Return the mixer to low and add one egg at a time. Continue mixing on low till it’s emulsified, about 1 minute. Stop and scrape the sides of the bowl with a spoon, then mix for 10 more seconds. Lightly coat a 9-inch springform pan with coconut oil and pour in the mixture. Bake for 40 to 55 minutes, or until a knife inserted into the middle comes out clean. Run a butter knife along the inside of the pan to release it and allow to cool for 1 hour. Frosting While the cake cools, place the heavy cream in the bowl of a stand mixer. Using the whisk attachment, whip on high till you have soft peaks. Add the cinnamon and slowly drizzle in the room-temperature honey while whipping. Don’t overbeat: look for the peaks and then stop. Frost the cake with the whipped cream mixture or serve a dollop on the side. Notes Okay, yes, you can use canned pumpkin here, but there are a couple things you should know: First, it’s not really pumpkin. Most canned pumpkin is really squash. Second, it’s not that hard to do yourself. Give it a shot. 3.2.2802

Instructions

Comments

Log in or Register to write a comment.