Healthy Holiday Dessert: Paleo Pumpkin Pie With A Decadent Chocolate Ganache Topping
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Growing up I always looked forward to Thanksgiving so I could indulge on piece after piece (no joke) of my Grandma's pumpkin pie! Well ever since trying to switch up my eating a bit I have been in search of finding replacements for some of my sentimental favorite indulgences. So this Thanksgiving season I have been on a mission to not only healthify my pumpkin pie craving, but also to add a little twist to it. You see, I love dark chocolate, like a lot LOL! So it is only fitting that my version of the pumpkin pie be topped with a dark chocolate ganache topping. Am I making you drool yet? If so, go on ahead and make this pie, and I dare you not to eat a piece before Thanksgiving dinner! If you make it let me know how you like it in the comments below!
Paleo Pumpkin Pie With Dark Chocolate Ganache Topping Recipe
1 Cup Softened and Pitted Dates (these can be softened and then easily pitted by placing dates in a bowl of water for twenty minutes)
3/4 Cup of Almond Flour
1/2 Cup of Pecans
2 Tablespoons of Honey
1 Teaspoon of Cinnamon
1/2 Teaspoon of Vanilla Extract
Coconut Oil Spray or Ghee for Greasing Your Pie Dish
1 15 oz. Can of Pumpkin Puree
3/4 Cup of Canned Full Fat Coconut Milk
1/2 Cup of Honey
1 Tablespoon of Tapioca Flour
2 Teaspoons of Pumpkin Pie Spice
1/2 Teaspoon of Cinnamon
1/2 Teaspoon of Vanilla Extract
Chocolate Ganache Ingredients
8 Ounces of All Natural Dark Chocolate Chips ( Use and love the Guittard brand)
1 Cup of Full Fat Coconut Milk
Whipped Topping Ingredients
1 Can of Full Fat Coconut Milk
1 Tablespoon of Honey
Paleo Chocolate Pumpkin Pie Recipe
Preheat your oven to 350 degrees. While the oven is preheating go ahead and grease your pie dish heavily for ease of serving your pie later. Now you will want to be sure your dates are soft and pitted first, then place all of your crust ingredients into a food processor and blend fully. The mixture should have a slightly thick and sticky consistency and hold together well. You will now use a spatula to remove all of the mixture from your food processor into the pie baking dish and press firmly to cover the floor of the dish and up the sides as much as possible. You want to be sure to do so evenly and without leaving any thin areas or voids. Your dish should now look something similar to this:
Place your pie crust into your preheated oven and bake at 350 degrees for 10-15 minutes. The edges of the crust will begin to brown when it is ready to be removed from the oven. The baked crust should look similar to this, with browning around the edges and center:
While your crust is baking you will want to prepare your pie filling. Combine all filling ingredients (being sure to first mix your can of coconut milk well) except for the Tapioca Flour and hand mix until smooth. You will now want to add the Tapioca Flour and use an electric hand mixer on medium-high speed for one minute to quickly incorporate the flour into the mixture and combine all ingredients thoroughly. The flour will be able to give the pie a little bit thicker consistency and help it to hold its shape. Using a spatula pour your mixture into the pie dish, being sure to fully cover the crust. If your amounts are correct this should leave about a half to 1 inch of room at the top where you will add your chocolate ganache later. You will not want the pie filling to reach the brim of the pie dish. Your dish should look something similar to this:
You will now place the pie into the oven and bake at 350 degrees for 45-50 minutes. The pie will be baked once the filling has "set" and has minimal movement. Once the pie has been removed from the oven, set it aside to allow it to cool while you prepare the chocolate ganache.
To prepare the chocolate ganache begin by opening up your can of coconut milk and stirring it well to mix the cream at the top and the liquid (you should have some left over from the pie filling, just be sure to remix it well). Now pour your 1 cup of coconut milk into a pan and bring to a simmer on the stove. Keeping a close eye on your milk on the stove, pour your chocolate chips into a heat proof bowl. Immediately once your milk begins to simmer on the stove turn off the heat and pour the milk over the chocolate chips in the bowl. Let this mixture sit for five minutes without touching it. After five minutes mix the liquid and melted chocolate together until you get a smooth liquid chocolate consistency as seen below:
Now carefully pour the mixture over the top of your pumpkin pie and stop when you reach the brim of the pie dish. Set aside and allow to cool to room temperature. Once the pie has come to room temperature cover carefully and refrigerate overnight prior to serving. Refrigerating overnight allows the flavors to meld and allows for easy cutting and serving.
Now if you want to keep the all homemade roll going, go ahead and whip up (pun intended LOL) this easy whipped topping. To do this you will want to refrigerate a can of coconut milk over night along with your pie. Prior to serving take the can out of the refrigerator and open it to remove the cream that has formed on the top layer. Try to avoid removing any of the liquid. Place the cream into a bowl, add one tablespoon of honey and whip with an electric hand mixer until the cream has whipped into a light and fluffy consistency. Now all that's left to do is serve and enjoy!