It took me a while, but I’ve finally developed a Paleo (partially no-bake) Pumpkin Mocha Latte pie just in time for Thanksgiving!
Since those of us with chronic illnesses end up spending way too much time in the kitchen, I wanted to make something fairly simple yet still homemade and delicious. You can also find this recipe on Pinterest.
I specifically created this recipe with modification options for those who have autoimmune conditions versus those that are following Paleo for other reasons. After a lot of testing, here’s what I created!
Here are the items you’ll need. These are not all of them, but they are some of the specialty items that might be helpful to see before you head to the grocery store.
Let’s start with the crust. It calls for Pamela’s Nut Flour Blend mixed with coconut oil, salt and sweetener, if desired. Mix all ingredients together in the pie dish, press into a 9” pie pan and pop into the oven.
Once the pie crust is looking nice and golden brown, remove from the oven and let cool. While it’s cooling you could get started on the coconut whipped cream and then refrigeratorate until ready to decorate top of pie.
The mocha latte portion is optional for those who don’t care for chocolate/coffee or just want any easier process. Once the chocolate it made, spread it evenly over the bottom of the crust.
It’s time to begin making the pumpkin pie filling. Add all the filling ingredients to a bowl and mix until thoroughly incorporated. Spread evenly over chocolate. Cover and let it set in the refrigerator until it firms up. No baking needed!
Once it’s set all you need to do is decorate then eat.
- 2 cups Pamela’s Nut Flour Blend
- 1 tsp salt
- 1/2-3/4 cup coconut oil
- (Optional) 1/8-1/4 tsp Stevia (I use this product of Sweet Leaf since it’s without inulin) or 2-3 T coconut palm sugar to taste
- 1 (14 ounce) can of coconut cream (I use Trader Joe’s brand to avoid gums and fillers)
- 1/2-1 vanilla bean or 1 tsp vanilla extract (I use the alcohol free brand Simply Organic)
- (Optional) 1/8-1/4 tsp Stevia or 1-2 T coconut palm sugar or maple syrup
Mocha Latte Layer
- 1 cup chocolate chunks (I use a PrimalChocolate) or 3/4 cup chocolate chips of your choice
- 2/3 cup coconut cream
- (Optional) 1/4 tsp espresso
- pinch of salt
- 1-2 tsp maple syrup
- 3 T Great Lakes Grass Fed Gelatin (or regular if you don’t have restrictions)
- 1 1/4 cup coconut cream
- 2 cups organic pumpkin purée
- 1/4-1/3 cup maple syrup
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp cloves
- Preheat oven to 325°
- Add nut flour, salt, coconut oil and sugar (if using), to a 9” pie dish and mix with a fork or your hands. Press evenly into the bottom and sides of the pan, use additional nut flour on your fingertips if needed
- Place on the middle rack in the oven and bake 25 to 35 minutes or until golden brown all across
- Remove and let cool
Coconut Whipped Cream
- Chill mixing bowl and coconut cream ahead a time. 30 minutes ahead for the bowl and 24 hours ahead for the cream. The goal for the cream is to allow the fat to separate and rise to the top of the can
- After the 24 hr chill, open the can and pour out the thin liquid layer and set-aside for another use
- Scoop out the hard cream layer and place into the chilled mixing bowl along with the vanilla and sugar, if using
- Mix with an electric mixer on medium high for approximately 2 minutes
Mocha Latte Layer
- Grab one heatproof bowl and place the chocolate pieces in it. Start to heat up the coconut cream on the stove in a saucepan on medium heat. Heat to just before the boiling point
- Slowly pour over the chocolate, let sit a minute then begin to stir. This should eventually melt all the chocolate
- Stir in espresso powder and salt
- Allow to cool slightly then pour into the bottom of the pie pan. Spread evenly within a spoon or spatula
Pumpkin Pie Filling
- In a medium-size bowl add all the filling ingredients, minus the gelatin and cream
- In a small sauce pan, whisk gelatin into milk and heat over medium – low until gelatin is dissolved
- Add gelatin and cream mixture to the bowl of pumpkin purée and spices
- Mix well and poor into the pie pan. Spread over the chocolate layer and fill the pie pan
- Cover and refrigerate for 3-5 hours, or until firm
- Decorate with the coconut whipped cream and any additional chocolate or nuts