Review ~ Paleo By Season | Chocolate Pumpkin Pie

We first met Pete & Sarah Servold at a Balanced Bites seminar in our old gym back in early 2013. Diane had brought them up to cater the event, and Sean and I immediately hit it off with the Pete’s Paleo team. One bite of the bacon, and you’re in love. Pete’s background as a chef intrigued us, and I could hardly tear Sean away from talking about all things food. We shared many of the same ideals, including that we should respect the food and know the source (one of my own biggest platforms). Watching Pete’s Paleo grow and thrive has been – when good things happen to good people you just have faith in the world. When we first met, they were shipping meals all over the Southern California region. Since then, they are now shipping nationwide and also include specialty meal plans beyond just paleo including: 21 Day Sugar Detox, Wahls Protocol (AIP friendly), and an amazing Gut Healing plan. So when they told us they were writing a cookbook, we were so thrilled! Pete brings a chef’s eye to the Paleo world, and the concept of the cookbook is perfect for him. Paleo by Season does just that – takes you on a delectable journey from Spring to Summer and Fall to Winter. Before getting to the goods of recipes, Pete breaks down the kitchen (must-have equipment, how to sharpen knives) and breaks down proteins. He offers step-by-step tutorials for butchering a whole chicken and fileting a whole fish. I personally have a strong interest in learning how to properly butcher animals, it’s an art form and important to know how to get the most out of your proteins. Sean got to go down to San Diego to watch and shoot Pete’s friend from The Heart and Trotter, a local butcher shop, breaking down a whole hog – not to mention learning about Pete’s love of beets! There is something to be said for cooking with the seasons. Reconnecting with the bounty of each season not only is better for your local farmer’s but provides better quality ingredients. There’s a reason peaches are better in the summer during stone-fruit season, or you might go apple-picking in October. By eating by the seasons, you also get to branch out from the usual go-to produce. What Pete has done with his book, Paleo by Season, is provide you with the recipes to expand your palates and try out these seasonal menus. The recipes span the course of the year, from Battered Fish Tacos in the Spring, to Stuffed Anaheim Chilis in the Summer, Coq au Vin in the Fall and Cornish Game Hens & Roulades in the Winter. With Autumn just officially arriving last week, we asked Pete & Sarah if we could share a delicious Fall-inspired recipe with all of you! Three words: Chocolate. Pumpkin. Pie. Ooooh yes! With Thanksgiving right around the corner, I cannot wait to try this out myself!! Also, we love this book SO MUCH that we’re giving away a copy as well! Here’s your peek inside Paleo by Season, and don’t forget to enter to win a copy below! ~Suzanne
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Review ~ Paleo By Season | Chocolate Pumpkin Pie

 

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Prep time

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

1. Preheat the oven to 375 ̊F.
2. 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.
3. 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.
4. 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.
5. Bake for 40 to 55 minutes, or until a knife inserted into the middle comes out clean.
6. Run a butter knife along the inside of the pan to release it and allow to cool for 1 hour.

Frosting

1. 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.
2. Frost the cake with the whipped cream mixture or serve
3. 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.

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