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
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!)
I bet butterscotch chips in this recipe would be wonderful also.
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!
Pumpkin pie is my absolute favorite!! This looks and sounds heavenly!! Can not wait to try it!! Thank you for sharing with us!!
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!
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!
Thank you for trying it! 🙂 🙂
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!!!)
I also used unsweetened. I love really dark chocolate, but if you want to, you can add some additional sweetener. 🙂
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 !
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!
Yes! I’m sure it’s fine, as canned pumpkin is just pumpkin :).
Yeah! Thank you 🙂
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)
Sorry, I’ve only actually made it in the cold weather. I think it would be fine in the summer, but it’s best to keep it refrigerated when not eating, no matter the season.
Hi, i have a question – Can the chocolate be subbed by reducing cocoa powder till thickened? Would it set properly?
Sorry, I haven’t tried it.