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.
Recipe by Pastured Kitchen at https://www.pasturedkitchen.com/blog/review-paleo-by-season-chocolate-pumpkin-pie/