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Chocolate Covered Katie

Healthy Pies and Cakes

No-Bake Chocolate Pumpkin Pie

by Katie

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EDIT:

I finally have a Pumpkin Pinterest Board!

chocolate pumpkin pie

What does chocolate + pumpkin equal?

Anyone?

Anyone?

One incredibly-delicious dessert, that’s what.

chocolate pumpkin

And it’s gluten-free!

No-Bake Chocolate Pumpkin Pie

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Ingredients

  • 15 oz pureed pumpkin (or 1 can)
  • 1 tsp pure vanilla extract
  • 1-2 tsp cocoa powder
  • level 1/4 tsp salt
  • 1 cup chocolate chips
  • sweetener of choice, to taste

Instructions

Melt the chocolate (either on the stove or in the microwave), then throw everything into a food processor and blend until it is super-smooth. Pour into a pie crust and fridge until chilled. This pie gets firmer and firmer, the longer it sits. Perhaps you could try baking this, too. If anyone does, I’d love to hear how it works. I was too lazy (read: too greedy and hungry) to take the time to bake mine, so I was happy it worked as a no-bake pie!

Highly recommended: top with *Homemade Cool Whip*

vegan pumpkin pie

What’s on your Thanksgiving menu?

I might make apple pie, or my Oatmeal Raisin Cookie Bars.

Or I might just make both. Then I won’t feel bad if all the addictive oatmeal-raisin bars happen to disappear before they get to the Thanksgiving table. I can’t resist those darn bars! (I might also make pecan pie… I really don’t know yet!)

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Published on November 21, 2011

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Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been featured on The Today Show, CNN, Fox, The Huffington Post, and ABC's 5 O'clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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282 Comments

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  1. Megan says

    Wow. This looks amazing. Thank God I bought a few cans of pumpkin because this is a must! Is your chocolate syrup the one you make with chocolate coconut butter? You are a genius Katie!

    Reply

  3. Ali @ Peaches and Football says

    Looks super easy! Yum

    We always eat the same things for Thanksgiving. This year I’m making sweet potato cheesecake though. Excited to see how it turns out. Otherwise we make our own stuffing and all the usual trimmings. Should be tasty

    Reply

  6. Elise says

    Oooooh I might have to make this for Thanksgiving instead of the sweet potato coconut pie that I was originally planning to make! 😮

    Also, I was wondering, I know this is a dessert blog, but will you be posting any non-dessert recipes anymore?

    Reply

  7. Emma says

    I’m Canadian so my thanksgiving was early October! but I had carrots and green beans, the fam jam isn’t great at accommodating haha. I would have brought something and followed some of your suggestions from the other day 😛

    Totally do both 🙂 pie and bars = love

    Reply

  13. Emilia says

    This looks amazing! I wish I could find canned pumpkin in England to make it. On my thanksgiving menu is…an essay due Friday! Even though I’m abroad, I’ll definitely be doing something, though it may be very low key. Truthfully, thanksgiving is my favourite holiday to celebrate abroad 🙂

    Reply

    • Emma (Sweet Tooth Runner) says

      You can buy canned pumpkin in England too! I don’t know how I’d survive without it any more haha! They sell it in Waitrose (and in Whole Foods too if you live in London! 🙂 )

      Reply

      • Ellen says

        Only problem is the pumpkin you can get at Waitrose is Libby’s, so if you boycott Nestle, you’re out of luck if you’re outside London! But you can grow pumpkin or buy a pumpkin and process it yourself, that’s what I did.

        Reply

      • Robyn says

        I’m planning to try to make a crust out of gluten free ginger snaps. I’m thinking it would go great with this! I’ll let you know if it works. I DO like crust, but man… this gluten-free thing has made life difficult!! But I will always find a way to have my desserts. 😉

        Reply

        • Shelley says

          I never thought of making a crust with ginger snaps! what a delightful idea. I think I will have to try that. I bet it would go great with pumpkin.

          Reply

          • Tricia says

            I was just thinking of the same thing – but maybe just some GF ginger snaps smashed and sprinkled on top of the mini ramekins! We just tried that method with another “pie” last night and it was pretty good. I just survived my first GF holiday season myself.

          • ashley says

            I say make a pie crust out of Biscoff cookies and Biscoff Spread! Too easy and very yummy! Throw in some cocoa powder if you want too 🙂

  21. Jennifer JCD says

    Brilliant!! Our Thanksgiving was over a month ago, but that doesn’t mean pumpkin season is over! Pumpkin is a year-round food in our house. Mmmm… I cannot wait to try this!

    Reply

  24. katie @KatieDid says

    I’m eating Thankgiving tonight actually, as I’m traveling in Europe and we are celebrating a little early.. chicken, stuffing, cranberry sauce, green bean casserole, and creamed onions… all the classics for the most part!

    Reply

  25. Sarah says

    That looks delish! Our thanksgiving is always a huge feast. We are having a couple of families who are our close friends over. so LOTSA food to make and desserts to bake! 3 types of pie, the regular spread with some twists and a lot of desserts beside. I can’t wait! Countdown begins now! Now to get back to the 4 crazy days of thanksgiving.
    P.S. What are you doing for thanksgiving Katie? (if you dont mind me asking that is)

    Reply

  26. Kit-Kat says

    Yams for sure! We peel the yams, slice them into circles, and layer them in a large dish. Then we squeeze juice from a lemon or two on the sliced yams, cover the dish in foil, and bake untill tender. It is so good, and SO much better than the traditional, brown sugar and marshmallowy sweet potato casserole.
    So yams, homemade mashed potatoes (or little baked Yukons… don’t know yet), cornbread stuffing (it’s for my family, because it is not vegan), dinner rolls, a sallad, homemade cranberry sauce, Green bean casserol (not vegan, my grandma is making it), a Turkey for the family, crackers, cheeses (sigh…), pumpkin pie, apple crisp, sugar cookies, and “whip” cream.
    I’m so excited for the yams! 🙂

    Reply

  27. Mary says

    Oh Katie, you have done it again! I can’t wait to try this…it may just be tonight, just because! I imagine that two of my favorite things (chocolate and pumpkin) together like this will be dreamy!

    Reply

  30. Barb says

    I make pumpkin pie every year with an amaretto whipped cream. Also, homemade low-sugar cranberry sauce, which is delicious ( my family was so used to the canned sauce, but now I am changing their minds!)

    Hope you have a happy holiday!!

    Reply

  32. Maya says

    Love it! I’m definitely going to try this. Maybe a mini version.

    Our thanksgiving is just 2 of us, and we are moving, so probably nothing crazy on our menu 🙂

    Reply

  34. Faith @ For the Health of It says

    Gah, what gorgeous photography!! I’m so excited for anything pumpkin…even though I have no idea what we are eating for T-giving…it’s quite likely we’ll get takeout from a Chinese place 🙁

    Reply

  38. Dalai Lina says

    I am honestly scared to try the pumpkin/chocolate combo you have done a few times. Do you taste both of the flavors or does one stick out?

    Reply

  39. Maya says

    Katie I’m like you and I like the pie better than the crust. I bet this would be great (and super cute) in mini ramekins!

    Reply

  45. Emma (Sweet Tooth Runner) says

    I LOVED your original chocolate pie, and I bet I’d love this too! I can’t wait to make it!!

    And your photography is SO amazing! Beautiful photos 🙂

    Reply

  46. Kaitlyn@TheTieDyeFIles says

    Looks awesome, and so simple. I have a pumpkin cheesecake on the menu this year (plus a whole vegan meal for the sister and I).

    Reply

  47. Moni'sMeals says

    How can I not make this basically right now! Easy, fast, healthy, and of course I am sure it will hit the spot.

    Great One Katie!

    Reply

  49. Lindsay @ biking before bed says

    This would be perfect for Thanksgiving since the oven will be in high demand! I am going to try and make a pumpkin cheesecake this year instead of the traditional pumpkin pie.

    Reply

  50. Kristen-vanillabeanvegan says

    Looks so yummy!! I will have to try this over Thanksgiving since my oven will be full of other food, Thanks so much for the recpie, Happy Thanksgiving!!

    Reply

  53. Selina says

    I love no bake pies! And chocolate + pumpkin = Heaven!

    My part in the Thanksgiving feast(s) are: Crescent Rolls, Beans & Dumpling Soup, Orange Rolls, Cranberry Crisp, Sweet Potato Bourbon Pie & Pumpkin Oatmeal, Cranberry & Chocolate Chip Cookies! It sounds like a lot of sweets but I swear we’re eating real food like stuffing, green beans & mashed potatoes. I am just not the one making them! 🙂

    Reply

  59. duddes02 says

    I made this and OOMMGGGG. It’s soo good. I used a little less chocolate chips and 3 packets of stevia. yum yum yum. didn’t bother with the pie crust-I just put it in a baking dish and stuck it in the fridge.

    bad news: the trader joes in NYC is out of pumpkin until next year!

    Reply

  61. Susanne says

    Thank you for your great blog! I just made this — without the pie crust as a kind of chocolate mousse. It will be a surprise desert today 🙂

    Reply

  63. kate says

    so i have white chocolate and bittersweet dark chocolate lying around to be used up…would you recommend any recipe changes for those (maybe more sweetener for the bittersweet chocolate, or less for white chocolate? not sure..)?

    Reply

  64. abeer eltemtamy says

    Hi Kaite,
    ummm I LOVE YOU FOR THIS!!! i made it last night and i have finished like a third of it already!!! mine is more brown than yours from (i melted semi and bitter sweet chocolate) but i cant believe how great it is. you can taste the pumpkin and chocolate at the same time without either overpowering the other! I garnished mine with white chocoalte chips and its unbelievable! i love how little went in to it! all other recipes i would see for pie had either cream or milk or tofu, this just had pumpkin and chocolate!!
    happy thanksgiving!! oh and btw now that december is rolling around, do you know any more mint chocolate recipes or ones with peppermint and candycanes? thanks!

    Reply

  68. Vi says

    Is the pumpkin plain canned pumpkin or pumpkin pie mix? If it’s plain, do you miss the cinnamon in this? I ask because my mom is allergic to cinnamon so I am looking for holiday desserts she can eat and this looks great.

    Reply

  69. Courtney says

    So yummy! I just made this, and was impressed with how simple! Mix and pour! I, however, am about to make a second batch, as the first one only filled my premade graham cracker crust about 3/4 of the way…and we just can’t have that now! 🙂

    Thanks! Taking this and the chocolate chip cookie dough dip for our Thanksgiving!

    Reply

  71. Lyza says

    Boo, mine came out a bit bitter and I don’t know how to fix it so I just left it! It’s more dark chocolatey now…I am also making vegan whipped cream tomorrow morning though for thanksgiving so I am hoping a huge dollop of that will counteract any complaints of the bitter chocolate faste…any suggestions for the future? <3

    Reply

  72. Robyn says

    This is chilling in my fridge as we speak. I used gluten-free ginger snaps to make my crust (2 ingredients!). I didn’t add any sweetener, because I like my chocolate dark. I’m guessing most of my family will avoid it anyway (because they think gluten-free = tasteless). Oh well… more for me! 🙂

    Now off to check the cupboard for coconut milk. Thought I had a can around here somewhere…

    Thanks so much!!!

    Reply

  73. Jen says

    Mine didn’t set up like yours, but I put half carob chips in it. Doesn’t matter I’m still going to devour it later today lol. Thanks for the great recipe!

    Reply

  74. Madeline says

    I just made it for our Thanksgiving dinner!! It tastes pretty good. Not very pumpkin-y though. Mine is more brown then yours. I added a little more chocolate and some agave to sweeten it up a bit!

    Reply

  75. Delta says

    I wonder if I can make this crust free. I really dont feel like making the GF crust today. It looks like it really sets up good, so why wouldn’t it set up without a crust 🙂 I’ll let ya know how it turns out crustless!

    Reply

  76. Mallory says

    OH MY GOODNESS!!!!! This is the easiest dessert recipe I’ve ever used and my entire family enjoyed it and usually they don’t even try the stuff I’ve made if they know I made it (even though it tastes good, apparently the lack of 2 sticks of butter per dessert is an automatic turnoff). Thanks so much for making my life easy and coming up w/ a nonvegan-friendly dessert!!!
    My mom is going to recreate it as mousse.

    Reply

  77. Allie Finch says

    Has anyone tried baking this yet? I’d really love to try it with my favorite GF pecan crust. I’m nervous how the filling will hold up to baking though & not sure how long I should bake it. Maybe I should just bake the crust & then fill it with the no-bake filling??

    Reply

    • Robyn says

      I didn’t bake my pie, just made an easy crust using gluten free ginger snaps. Baked that and then filled it. It was fabulous!! Your crust sounds awesome, too… would you mind sending me that recipe? I am fairly new to the gluten free world, so am always on the lookout for good recipes. Not sure if I should post my regular email address publicly, but I’ll post my alternate address (robynwendell@hotmail.com). 🙂

      Reply

  78. Susan says

    I made this on a gluten free crust. I was surprised at how firm it got. Very good…a bit unusual. So easy to make b/c of no baking! I felt a little left out not being able to eat 1/2 of Thanksgiving dinner and all of Thanksgiving dessert. This helped so much! THANK YOU!!!!!

    Reply

  79. Chhaya says

    Hi Katie, I made this pie for a potluck dinner and the whole pie was gone before I could say the words ‘chocolate pumpkin pie’ !! I will have to make another one just so that I can have a decent taste ! Thanks for sharing such a yummy and easy recipe 🙂

    Reply

  81. Amanda says

    This tastes like chocolate mousse- quite tasty! I can’t imagine that anyone would want to add a sweetener to it though- it’s quite sweet without any added sweetener from the pumpkin and the choc chips.

    Reply

  82. Paige says

    LOVE this concept, and it turned out great! Made it with white chocolate chips and a graham cracker crust. Was looking for a Weight Watchers friendly recipe (6pp/serving) that wasn’t full of strange foods, and this is holiday-y to boot! Both the husband and I loved it, and he wants me to try it with regular chocolate next time (no complaints about the white, but I’m definitely the white chocolate lover in the family). Might also try putting it in my cute little Weck jars and just serving it as a custard next time (with whipped topping and graham cracker crumbs on top? Yes.)!

    Reply

  83. Katie Henderson says

    I cannot believe I missed this one for Thanksgiving! My vegan-pumpkin pie disaster actually ended up SPLATTERED on the walls after a can-of-soup falling from the cabinet accident…

    Reply

  84. Elizabeth Hairston says

    Made this and it’s DELICIOUS…like a silk pie..sooo creamy. I would love to try it with White Chocolate Chips or other flavored chocolate chips as well! I didn’t have a graham cracker crust so i made my own with chocolate animal crackers, splenda and light Bonnie Bell Margarine 🙂 turned out pretty good!

    Reply

  85. OneMoreFoodie says

    I made this yesterday, I was REALLY looking forward to doing this for a while since I’m crazy for pumpkin and chocolate, and especially both together! For whatever reason mine turned out a much darker color than yours, looking more like a chocolate pie, and had a very bitter and strong taste! The sweetness was fine, but it did not taste very good to me. I wonder if I didn’t need to cocoa powder, or less chocolate chips. I used 1 1/2 tsp of the cocoa powder and 1 cup of semi-sweet chocolate chips! It almost had a rum-ish taste to it! Wonder if the vanilla extract I got is too strong or something. Not sure what the problem was, but I followed the recipe and didn’t turn out very good :/ Bummer!

    Reply

    • Chocolate-Covered Katie says

      I’m not sure where your rum taste could be coming from… are you sure you used only 1 tsp vanilla extract? And made sure it was PURE extract, as opposed to immitation?

      Too much vanilla could definitely make it taste bad. Extracts are strong!

      Reply

      • OneMoreFoodie says

        I did use pure vanilla, but a new brand that I had never used before (more expensive even!), but who knows. I think maybe I had too much chocolate, maybe the cocoa powder!? But either way, I froze it, and the taste seems milder when frozen or thawed. I’m enjoying it right now as I type! 🙂 I’m crazy for sweets, even when it doesn’t turn out as I expected, I still eat it all! hehehe Will try this again will less cocoa powder! Oh, and added pecans on top, and it’s a perfect combination!

        Reply

        • Alix says

          This happened to me too! I just made it tonight, and it is SUPER dark, it looks like dark chocolate, not like the pic at all. My husband doesn’t like chocolate and I made this for his birthday since all the posts says it doesn’t taste too chocolately….well this was WAY chocolatey and REALLY bitter, and I only used 1/2t cocoa!! I don’t know what went wrong :-\

          Reply

          • Chocolate-Covered Katie says

            Did you accidentally use 100% baking chocolate instead of the chocolate chips? How could it taste bitter if you only used 1/2 tsp cocoa powder?
            Can you please tell me more about the specific ingredients and process you used?

          • Alix says

            I used one cupe of carob chips, the sweetned ones so they were SUPER sweet, melted them and mixed with one can of pumpkin, 1/2t cocoa powder, 1t vanilla and a dash of salt. It was way too bitter so I added some sugar and it was better. And it turned out SUPER dark too….would that be the carob chips? My husband loved it, so that’s all that matters, right?!

  86. Kayla says

    This was so good! I couldn’t stop eating it! In fact, I didn’t even make a crust b/c I thought it was so good without it! I added some cinnamon too. Thanks for the recipe!!

    Reply

  88. Sarah says

    Thank you for this recipe. My daughter is allergic to dairy and this made a wonderful pumpkin pie substitue. I add 1/2 tsp of pumpkin pie spice to mine. It makes it taste more like pumpkin pie. My daughter loves it…in fact I’m making “chocolate pie” (that is what she calls it) tonight for dessert.

    Reply

  89. Pamela says

    Your blog is so wonderful! Do you think that I can make this in ramekins with a grahm cracker crust? Sort of the single lady idea, but I’m not single and I would put it in a couple of ramekins and simply eat the rest straight from the blender.

    Reply

  90. Stephanie says

    I made this in a pie dish with no crust, so it stayed a little more pudding-like and didn’t get firm like a regular pumpkin pie would. However, I just ate it that way and it was great. I even packed little pudding cups in Gladware to take to work with my lunch. And one night I was feeling crazy and decided to add a serving of this into some plain hot oatmeal. And you know what? It’s amazing. It’s warm, and pumpkin-chocolatey, and feels like complete dessert even though it’s so healthy. I’ve done this for breakfast three days in a row now and it’s a great way to start the day. Very filling, too.

    Reply

  92. JenniferH says

    I’m so glad you link back to some of your older recipes. I keep finding new gems every time I read your blog! Last fall, I dehydrated 8 pumpkins, and have been adding it to pancakes and muffins and chili. But this… it looks like it will be my NEW favorite pie! Thanks Katie!

    Reply

  93. Amber says

    Pumpkin pie is my absolute favorite!! This looks and sounds heavenly!! Can not wait to try it!! Thank you for sharing with us!!

    Reply

  94. Katherine says

    I made this for my vegan mother for Mother’s Day. She loved it! She even had seconds, which I never see her do. And, now *I* can’t stop craving this pie. This is definitely a go to recipe for me now. I think next time I’ll just serve it as mousse!

    Reply

  95. Melissa says

    As someone with a milk and egg allergy, I have been addicted to your site every since I discovered it. I just made this pie, and it is UNREAL! I must admit that I added even more chocolate, and I found it just the right amount of bitter and sweet. DELICIOUS! Thanks for making it fun for me to eat dessert again!

    Reply

  96. Victoria says

    Hi Katie! I have made several of your dishes before (and your a genius I might add), and just made this as my “back from college” dessert. Curious though, did you use sweetened or unsweetened cocoa powder? I used unsweetened, and when I tried the batter I got a little bit of that cocoa tang. My pie is sans crust (inspired from a camping recipe) so I think I will add a mushed banana next time for additional sweetness. Any thoughts? (It is still wonderfully good though!!!)

    Reply

    • CCK says

      I also used unsweetened. I love really dark chocolate, but if you want to, you can add some additional sweetener. 🙂

      Reply

  97. Jennifer says

    Katie I made this today and OMG awesome!!! You definately did not need any other sweetners, totally sweet enough! I used dark chocolate chips and raw cacao powder I did something a little different for the pie crust I used your healthy sugar cookie recipe I just rolled it out put it in the pie plate and cooked it at 325 for about 8 minutesI ley it cool before I filled it It was sooooooooo awesomelishous!! The sugar cookie and the chocolate pumpkin went really well together! Again I am in Awe of your creativity in your recipes and it inspires me to be creative too Thank you !

    Reply

  98. Maggie says

    We don’t have canned pumpkin puree here and I was wondering if making it myself with a fresh pumpkin would do the trick (I don’t know if the can one has any addition).
    Thank you 🙂 That pie look absolutely delicious and I’m eager to try it!

    Reply

  99. Erynn says

    I am looking for something not so chocolatey to add to my parties deserts (which theres chocolate in this anywho, but whatever)— Do you think this will hold up in the heat of summer? I know I should probably stay away from pumpkin for summer and wait for fall—but gorsh, I LOVE PUMPKIN… (selfish)

    Reply

  100. Mel says

    Hi, i have a question – Can the chocolate be subbed by reducing cocoa powder till thickened? Would it set properly?

    Reply

  101. Alanna says

    I wasn’t sure about this one, but it sounded so easy (and I love both chocolate and pumpkin) so I gave it a whirl tonight. I cut the recipe in half, added about 1 T sugar, and just ate as a mousse like others have done. Really surprisingly good for so few ingredients! I think it tasted sweeter after refrigerating than straight from the food processor for some reason. Definitely would make again!

    Reply

  102. Haley says

    This looks amazing!!! I think I’ll make it tomorrow for me and my roomie! Do you know what the nutritional content is for this dessert?

    Reply

  103. Therese says

    Hi Katie! I LOVE your recipes! I am especially fond of the Chocolate Bar Pie :P! I am about to try your Chocolate Pumpkin Pie recipe. I count calories, so I need your serving size for the 160 calories. Also, do those calories include the graham cracker crust? Thanks!

    Reply

  104. Erica says

    Hi!!! I made this for Rosh Hashanah (Jewish New Year) this year and it was a hit! Even with my pumpkin-hating mom. I used your Ridiculously Easy Chocolate Crust too. The best thing about this was how quickly it could be made! I ran a 10k this morning, threw everything in the food processor, and still had time to clean the house and do my homework before everyone came 🙂 It was so moist and rich, but not too heavy or sweet… I loved it. Thank you!

    Reply

  105. Ashley says

    I don’t have a food processor or blender in my apartment right now. Can I just mix with a spoon or wisk for super long and have success? This looks amazing and I want to make it! I have all the ingredients too!

    Reply

  106. Violet says

    had it all planned out to take this to a party today and NOOOOOOOOOOO I bought pumpkin pie mix not canned pumpkin. sadly it’s not the first time i made this mistake. but whew i was able to salvage the terrible oversweetness with silken tofu (yay for tofu) which not only made it super super smooth but toned down the sweet factor. going to take it in a healthy ginger-oatmeal crust with granola sprinkled on top. WIN!

    Reply

  108. Tamara says

    I just made this today and it is delicious. However I am going to try this with butterscotch chips instead of chocolate chips. I recently made some pumpkin butterscotch muffins and the flavor combination is incredible, which I think would be delicious in this pie as well.

    Reply

  109. Autumn says

    I just made this pie filling for Thanksgiving dinner tomorrow. I can not wait to tell everyone it’s vegan! But my filling was waaaay more brown than orange. Was it only suppose to 1/2 cup melted chocolate chips or a full cup? Thanks so much!

    Reply

  110. Kayla says

    Even though Canada’s thanksgiving isn’t until Monday, my family is doing the food part of it today.. I contributed with this pie! Super excited to taste it!

    Reply

  111. Danielle says

    I just made this for the first time, but added a heaping spoonful of peanut butter. YUM!!! I also skipped the crust and dug right in, so I’m treating it like a pudding. The kids and I are loving it and they’ll never know they’re secretly eating pumpkin!

    Reply

  114. Jaime says

    I just attempted this substituting dark chocolate chips and adding 1/2 cup of splenda, but I totally forgot the salt…hope it comes out okay! Any suggestions for the modifications I used?

    Reply

  115. Maise says

    Oh yeah, I am so hopping on this pumpkin nummyness train! Although I must already be on it last week I made pumkin spice Icecream, lastnight I made Pumpkin hot chocolate & This morning had a Pumpkin Pie Milkshake…WOW I didn’t realize until just now that I might be obsessed… lol Thanks for the recipe Katie 🙂

    Reply

  116. Maddie says

    Hi Katie! I’m a student who lives in a dorm room without an oven or stove at my disposal. I’m so grateful that many of your desserts don’t require either! This recipe is next on my to-make list. Thank you so much for supplying recipes that allow me to keep doing what I love despite having limited resources. I truly appreciate it!

    Reply

  117. Paulina says

    This recipe looks great! I want to try it for a halloween party, do you think it would taste good with an oreo crust or chocolate crust? (So it would be black and orange!)

    Reply

  118. Lauren says

    I was really looking forward to making this! It came out more like chocolate pudding though…and it looks like chocolate pudding pie. You can hardly even taste the pumpkin. I know it must have been something I did wrong though so I guess maybe next time it might not need cocoa powder. It’s chocolatey enough without it. Getting your recipes wrong is always so discouraging 🙁

    Reply

  119. Emily says

    What would happen if I replaced the melted chocolate altogether with peanut butter…? (I just loove peanut butter & pumpkin together!)

    Reply

  120. Emily says

    I LOVE all of your simple, gluten-free recipes. I can’t tell you how great it is being able to follow a recipe with recognizable ingredients that doesn’t require me to substitute anything! And they all turn out fabulously 🙂 Can’t wait to try this!

    Reply

  122. Mary says

    Hi Katie! I want to make this pie but I want to put it in a crust and it needs to be gluten free. Any suggestions? Also do u have suggestions on baking time and temp? I want to give that a try. Thanks, have a happy thanksgiving.

    Reply

  124. meredith peirick says

    Hi I just wanted to say what a huge fan of your I am. Love your site. I have mentioned your website a couple of times on my blogs! If you ever want to check it out, mamabearsblogs.wordpress.com

    Again you rock and such a huge fan!!

    Reply

  125. milk allergy mom says

    Thank you! I’m a new reader and your site is great for our milk-allergy lifestyle. I made this with your graham cracker crust. My son’s first pumpkin pie ever. He definitely wants it for THanksgiving. 🙂

    Reply

  126. Melody Payne says

    I’m trying this for Thanksgiving this year. It looks super yummy! However, I don’t care for unbaked pumpkin, so I am baking it. Hopefully it will turn out delicious. It definitely smells amazing at this moment! Maybe I can wait until it cools off to eat it… 🙂

    Reply

    • Melody Payne says

      Just wanted to let you know I baked the pies about 45 minutes, or until they started to crack around the edges a bit (like a cheesecake often does). We took them to my parents-in-law’s for Thanksgiving, and they were a huge hit! The texture was like fudge, the taste was absolutely delicious, and they even got better and better the longer they sat in the fridge (after 4 days, the two pies were gone!). I used Ghirardelli bittersweet chips, chocolate graham cracker crusts, and topped the pies with whipped topping. I DEFINITELY will be making these pies again! Thanks, Katie!!

      Reply

  127. Maise says

    I just made this & put it in the fridge to chill, I was wondering, should I cover it or leave it uncovered? Thanks! So far it tastes DELISH btw 🙂

    Reply

  128. Christina says

    Thank-you! Thank-you! Thank-you!!
    My boyfriends parents have have strict special diets for health reasons (vegan, no sugar, little to no oil) and so they eat a lot of the same “safe” boring foods. Your site has been so helpful in showing them that they can eat delicious food that fits into thier diet. I made this pie with no sugar added chocolate and made your easy chocolate pie crust for them. They said they couldn’t remember the last tie they had dessert and couldn’t believe that it fit in with their dietary restrictions! On top of that it was so easy! Thanks again Katie!

    Reply

  130. Ashleigh says

    excited, to make this for tomorrow, using your graham cracker crust recipe. i also plan on making this with coconut cream. Maybe for christmas i’ll make it in personal ramekins sans crust and do a little burnt sugar on the top. Chocolate pumpkin brulee anyone?

    Reply

  131. Kristi says

    I just made this with your graham cracker crust recipe. I baked the whole thing for about 25 minutes and it set up perfectly. I added one packet of stevia just to add a touch more sweetness. The choc pumpkin batter was delicious. Thanks Katie!! I can’t wait to try it tomorrow for Thanksgiving!!

    Reply

  132. eValerie says

    I made this pie today. Oh my goodness — it was amazing!!!

    I put it in a raw-foods pie crust that I made of walnuts, almonds, and dates that had been run through the food processor and then pressed into a pie plate. The crust worked well with the pie — though I think next time I might put it into more of a chocolate cookie type of crust.

    I used pumpkin that I had cooked a few days ago and put in the fridge. I warmed it up in the microwave before using it in this recipe, so that it wouldn’t chill the melted chocolate and make it turn solid while I was trying to blend it. So the pumpkin was a little above room temperature when I used it. The recipe called for 15 ounces of pumpkin, which was just under 2 cups.

    The finished pie filling was more brown and less orange than I’d expected, and it only filled the pie crust half-way. So if I made it again, I think I’d use more like 3 1/2 cups of fresh pumpkin, with the same amounts of the other ingredients.

    Or maybe not!! It was FABULOUS exactly the way it is written!!!

    For decoration, I drizzled on squiggles of melted chocolate chips. That worked fine, but it was kind of stiff and hard to decorate with. if I did it again I’d stir a little oil in with the melted chocolate, to make it easier to work with.

    Katie, thank you for an amazing recipe! I will definitely make this again!!!

    Reply

    • Dee says

      Thx for the raw foods/paleo suggestion for a crust. I was wondering what to put underneath the pie filling since we can’t do eggs, milk, soy, gluten. That cuts out any of the store bought crusts.

      Reply

      • eValerie says

        Dee — Your allergy list sounds like my house!

        In case more detail is useful: The crust I use is my version of a crust from the book “Raw For Dessert” by Jennifer Cornbleet. Use a food processor to blend 1 cup almonds, 2/3 cup pecans or walnuts, and 5/8 cup raisins, for several minutes. When the mixture starts to stick together, press it into a pie plate, then fill with the pumpkin filling. For the pumpkin filling, I use 3.5 cups of pumpkin, maybe 1.25 cups chocolate chips, melted, and some vanilla extract. For drizzlies, 2 teaspoons baking cocoa powder, 2 teaspoons liquid sweetener (such as agave), and 2 teaspoons of canola oil. The most important part is to give the finished pie lots of hours in the refrigerator to get *really* set before you eat it. It doesn’t taste that great until it has chilled for maybe 5 or 8 hours. But once it fully sets, magic happens.

        I still love this pie!!!

        Reply

  134. Ginnie says

    As a family with dairy and egg allergies, we love your recipes! This pie turned out fantastic! I didn’t have any chocolate chips on hand, but I had a box of 100% solid baking chocolate, so I used that and added some sweetener, and it was delicious. Thank you! 🙂

    Reply

  137. Lauren says

    Hey Katie,
    i am absolutely dying to try this this weekend.

    One problem: My little sister is allergic to the cocoa bean, all nuts (including peanuts) and seeds.Anything i could substitute?
    Much Appreciated!

    Reply

  139. Joan says

    Oops, sorry about that. I loved this recipe! However, instead of using 1 cup of chocolate chips, I used what I had on hand- 6 squares of Ghirardelli baking chocolate. This caused the result to be extremely cocoa-y, so what we did instead was flatten it out, pour pumpkin pie on top of it, and then bake it all together. It ended up being delicious, although we had to make the slices very thin!

    Reply

  140. Melanie Powers says

    OH MY GOODNESS GRACIOUS. This is delish katie!!! Thank you so much! My friend and I just made it, but she ran off to hangout with her boyfriend super quick, I couldn’t wait anymore so I tried it and it is amazing!!! She better come back soon before its all gone! LOL. im just kidding, but really she was really upset that she has to wait an hour to try it haha! Love your blog!!!

    Reply

  143. Jeannette says

    What did you use for the crust on this pie? I have your chocolate pie crust that was featured with your no-bake peanut butter pie, but this pie shows the crust going up the sides of the pie pan. Thanks for all your delicious recipes!
    J

    Reply

  144. Fatima Khawaja says

    Dear Katie… i must say.. scream! you got another blog-fan… i have looked up 5 desserts at your site and how to make whipcream without soy.. (coz of GMO – thing) i am so amazed by how easy you describe to make this delicious things. I am more a savory kinda girl, but all the sweetness you have put online… (do you make the photo’s yourself???) , i am craving for the apple crumble, the red velvet pancakes… and so much more.. i hope to make any of them this weekend and enjoy as much as you do! Keep it up! Sweetest Regards, Fatima from Belfast.

    Reply

  145. Bianca says

    Yummy! I just made one of these for my family, it’s currently firming up in the fridge. I put a lot of extra chocolate in it, because it’s PMS season. (whoops, TMI)

    Reply

  146. Frida says

    Looks incredibly amazing 😀 I’m just wondering what kind fo crust you had for this pie in the pictures?

    Reply

  147. Kiara says

    How long does the pie need to chill for before ready to serve? I made this today and it’s been in the fridge for 3 hours and it’s still really soft, like mousse. Still delicious though! 🙂

    Reply

  148. Meg says

    I am currently sitting on the couch eating this delicious pie :). I followed the directions exactly. You made one VERY happy gluten free mama! Awesome recipe!

    Reply

  149. Jennifer Ivey says

    I just made this and it is going to be my new “do-to” dessert! SO easy and it tastes really good. I agree that no additional sweetener is needed. It is plenty sweet. I can’t wait for my husband to try it tonight. Will be posting it on my blog today! Thank you!!!!

    Reply

    • Jennifer Ivey says

      I just made this and it is going to be my new “go-to” dessert! SO easy and it tastes really good. I agree that no additional sweetener is needed. It is plenty sweet. I can’t wait for my husband to try it tonight. Will be posting it on my blog today! Thank you!!!!

      Reply

  150. Sharon says

    Dr. Weil has a recipe for squash pie that is a keeper. I used crumbled ginger snaps instead of graham crackers for the crust(in Canada we can get Shashi cookies with more healthful ingredients). The squash has a milder taste than the pumpkin.

    Reply

  152. Tia says

    Oh my! Ever since I discovered you yesterday I have been thoroughly tickled! haha it kills me when people say that.
    But I can npt have: sugar or sugar subs, white flour, or dairy among MANY other things

    And this is JUST what I was looking for! THANK YOU THANK YOU THANK YOU

    Reply

  153. Katie says

    I made this last night and was not planning to bake it but had a little mishap. I forgot to pre-bake the pie crust- so I had this pumpkin/chocolate mixture in a raw crust. So, I baked the pie for about 50 minutes on 350 degrees and then chilled it over night. It came out GREAT. The consistency is a bit firmer than a traditional pumpkin pie- almost fudgey. It tastes delicious and holds up really well. Love it.

    Reply

  154. AJ says

    This actually does look amazing! looking forward to do it this year for thanksgiving. By the way, if I do buy pumpkin, do I just boil it(no salt added no nothing)? and then blend it with the rest of the stuff? (probably sounds silly, but i don’t eat pumpkin so i have no idea what to do with it :O :D)

    Reply

    • Unofficial CCK Helper says

      She says you can use any crust. I know she also has a recipe on here for a healthier graham cracker pie crust, so maybe try that.

      Reply

  156. Kimberly says

    Hi Katie! I was reading through your recipe and love it because it’s gluten free, but you don’t mention where we can the gluten free pie crust. Can you please tell me where I can get it?

    Reply

  158. Laura says

    I just whipped up a quarter of this recipe then poured over your ridiculously-easy-choco-pie-crust (into 4 small ramekins). OMG it was soooo good. 2 nights ago made the somoa balls, which were also amazing. I really enjoy being able to whip up something quick and delicious after work, and after making dinner. I found out recently that I have food allergies (gluten, dairy/casein, eggs, some nuts), so I was so happy to find your blog. Thank you so much… Love your blog

    Reply

  159. Tracey Elofson says

    Hi Katie, I posted your picture and recipe for this fun pie on my blog post. I put two direct links to your website. If this is a problem, let me know and I will delete them. Also pinned it to my pinerest! twe

    Reply

  161. Anduin says

    I made this tonight. While the flavor was pretty good, let’s call it what it is: pudding. Like the chocolate fudge pie, it doesn’t “set up” enough to be able to be cut like a slice of pie. If it’s pudding, then I’d appreciate serving suggestions for pudding, rather than pie. It seems a lot of the comments include suggestions for crusts or toppings, and I think these are essential to making it seem like food fit for an adult.

    Reply

  162. Grace Konopka says

    I must be missing something here. The pie looks great and the no-bake part is wonderful, but I am fairly new to gluten free recipes and I was looking how to make the crust part of the pie. After all, that’s where most of the gluten would be. Can you help me? Thanks.

    Reply

  164. Ellie Manuel says

    Has anyone tried without a crust? Just put in a pie pan like the crustless pumpkin version? Any reason it wouldn’t work?

    Reply

  167. cajeta says

    So you just mix the smashed pumpkin puree & the melted chocolate? that’s it? and then you just put it in an already baked crust? Do you have anysuggestions on the crust? Also, won’t the melted chocolate make the pie too dark? (brown instead of orangey)
    i’m excited by this flavor combo!!!!
    how about one w/ cajeta (Mexican caramel)?
    thank you miss Katie!

    Reply

  174. Kyla says

    Oooh! I gotta try this! I always have this stuff on hand- except for the pie crust and pumpkin, but that’s just two items to add to the grocery list. Looks delish!

    Reply

  175. Erica says

    Just made this crustless in a ramekin. This recipe is so easy and tastes like chocolate cheesecake. Can’t wait to try more recipes on this site, everything looks incredible!

    Reply

  176. Emily says

    Just made this tonight for our family with some whipped cream on top of each piece. My husband and eight year old daughter gobbled it up! It was SO good 🙂 We were talking about how sometime instead of in a pie crust, we could even put it into ramekins and make custards for something different.

    Reply

  177. Katie says

    Hi Katie! In your directions I am confused about the what to do with the melted chocolate chips. Do you place the melted chocolate in the food processor with the rest of the ingredients? Or this for the topping?

    If this is for the topping, would you recommend using chocolate syrup for the topping instead?

    Reply

  182. Nancy says

    This is amazing!! Its fudgy, and the pumpkin base adds body. My friends thought it was a chocolate mouse pie – we finished it in a night. I had left over filling, so I re-hydrated some chia seeds in it overnight. Thinned with some almond milk=great pick me up!! Thank you Katie! This recipe gives me inspiration for using pumpkin and chocolate as the combination for creating other fudgy “cream” pies!

    Reply

  183. Emily says

    I actually make this crust-less as a pumpkin chocolate mousse. I omit the cocoa powder so it doesn’t need additional sweetener. I added some frozen spinach and blueberries to it and my kids still loved it! I also only use 1/2 c. chocolate chips otherwise it’s too rich. We LOVE it!

    Reply

  184. Michelle says

    I have made this two years in a row now! I love it! It’s great to find special treats that I can make with all of my food allergies.

    Reply

  187. m says

    i had fun making the pie with a friend. our only problem was that the chocolate cooled so fast, so perhaps next time we might thin out the chocolate more with some heated pumpkin. It would be also interesting to modify it with a block of vegan cream cheese or add a little bit of cornstarch so it has a more solid and less pumpkin puree consistency.
    again the consistency may have been due to a lack of familiarity with the recipe.
    anyways in the end, this was a pretty simple and tasty recipe that both my friend who tries to avoid eggs and myself could enjoy.

    Reply

  188. Charity says

    Hello, I love your healthy alternative of recipes. Would you happen to have a healthy version of a sweet potato pie which is my mom’s favorite but she is diabetic.

    Reply

  189. C says

    In my country we have no canned pumpkin puree. If I bought a small pumpkin and used the inside would I get the same flavour? And sometimes we have it in cubes frozen, so if I cooked it until I obtained a paste and letted it reach room temperatura would it also work?

    Reply

  191. Jamie says

    Hello all! The filling of this is delicious, im beinging it to a friends for dinner tonight, but it really hasnt firmed up in the fridge. I def. plan to make it again, any suggestions of what i can do to help firm it up?

    Reply

  192. Layal Jomaa says

    That looks really nice I would like to try it. But can it be done with something other than chocolate. I like both pumpkin and chocolate but am not sure about the combination of both

    Reply

  193. kai says

    Katie, I was wondering how long should I let it chill in the fridge for? minimum hours and maximum hour? Also, do you prefer a crunchy pie crust or soft crust?

    Reply

  194. Sarah says

    We absolutely love this pie. I made it tonight for our church picnic tomorrow. I love it because I can make it without a crust and my gluten free friends can have it too. I also love how versatile it is. At thanksgiving I add 1/2 a tsp of pumpkin pie spice to it, and I add 1/2 tsp of peppermint extract and crushed candy canes on top. When I told my daughter that I was making it tonight her eyes got wide and she started licking her lips. I know what dessert she will choose tomorrow. Thank you for this super yummy and healthy dessert recipe!

    Reply

  196. Matilda P Harter-Parish says

    Oh my, Katie, This is wonderful! I’m eating Chocolate sweet potato pie for my dinner. Can’t beat that can you? just maybe for breakfast also.Thank you Katie for the Recipe. Matilda

    Reply

  197. Carlie says

    I make this every Thanksgiving and anytime I want to give someone a thank you dessert. I’ve also found that the filling works great to with Annie’s bunnies or other graham crackers as a dip!

    Reply

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