EDIT:
I finally have a Pumpkin Pinterest Board!
What does chocolate + pumpkin equal?
Anyone?
Anyone?
One incredibly-delicious dessert, that’s what.
And it’s gluten-free!
No-Bake Chocolate Pumpkin Pie
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
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*
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!)
Caren McMillen says
What size pie crust for the No-bake Chocolate Pumpkin Pie?
Unofficial CCK Helper says
8 or 9 inch.
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!
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!
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.
Caroline says
Are you saying you melt the chocolate chips & pour that in the mixture in the blender?
Unofficial CCK Helper says
Yes, correct.
Shelley says
Could i use the recipie but put it in a gluten free crust ? Would it work the same?
Unofficial CCK Helper says
Yup!
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.
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.
Unofficial CCK Helper says
Make this recipe, but used canned sweet potato or roasted and then pureed sweet potato in place of the pumpkin:
https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/
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?
Unofficial CCK Helper says
Roast it first, then puree the flesh. Yes, the paste would work.
kianna says
it is nice and yummy
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?
Unofficial CCK Helper says
Did you use firm tofu? Mine has always been firm, so I’m not sure how to help unfortunately.
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
Layal Jomaa says
Can you please also provide the nitritional info for that 🙂
Julie Dove says
https://chocolatecoveredkatie.com/2013/11/04/healthy-pumpkin-pie-recipe/
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?
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!
Meg says
Would this work without a pie crust, in a springform pan maybe?
Jason Sanford says
You can always experiment! Be sure to report back if you do!
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
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!
Nadine says
Served this with raspberry sauce. Fantastic!!! Thanks for the recipe! Making it again for family dinner!