Pumpkin Meringue Pie with Chocolate Ganache (paleo, dairy-free)


This may be the best fall pie I’ve ever tasted, let alone created. Impress your guests with this at Thanksgiving and NO ONE will miss boring ol’ pumpkin pie! The bottom layer is a rich chocolate ganache, followed by a ‘raw pumpkin cheesecake’ layer, finished off with whipped maple meringue. Life changed. Period.


oven to 350, and soak 1 C cashews in water


mix the following in a bowl:

1.5 C cashew meal or blanched almond flour

1 T coconut sugar

1 egg

pinch of sea salt

Crust will be very wet, this is ok!

Press into a coconut oil greased pie pan with wet fingers, then poke a couple holes in the bottom of the crust with a fork


for 12 minutes at 350 degrees


In a small saucepan, heat 1/2 C coconut cream until simmering.

Turn off heat and add in 1 C dark chocolate chips (I use Enjoy Life Dairy/Soy free chips)

Wait a couple minutes then stir together with a spatula until all chips are melted and mixture is thick and creamy

Stir in 1 t vanilla

Spread into bottom of crust and stick in the freezer to cool before adding the next layer


In a food processor:

1 C soaked cashews

1 C canned or fresh roasted pumpkin

1/2 C melted coconut oil

1/4 C coconut cream

3 T lemon juice

1/4 C maple syrup

2 t vanilla

1/4 t salt

1 1/2 t cinnamon

1 t ginger

1/2 t nutmeg

1/4 t cloves

POUR AND SPREAD above pumpkin cheesecake mixture onto cooled and slightly hardened chocolate ganache layer


in a small saucepan, simmer 1/4 C maple syrup for 3-4 minutes until thickened and darkened in color, whisk constantly and make sure not to let it burn!

Beat 2 egg whites until stiff peaks form, then slowly add in the reduced/thickened maple syrup and spread carefully onto pumpkin cheesecake layer evenly.


with dark chocolate shavings and pistachios


Katie Mae




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