No-Bake Chocolate Pumpkin Pie

Yummm! From the bottom of my heart- yummmm! 🙂 I can’t believe that it is a no bake!

This looks delicious Katie! And I love no-bake desserts. 🙂

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?

What is the calorie count for this recipe. I can’t wait to try your recipes!

Mmmm this looks amazing, Katie!

I’m just going with a good ole’ pumpkin pie – can’t be beat 😀

Chocolate pumpkin pie…Oh My!

Oh my gosh, do want!! Chocolate Pumpkin Pie sounds (and looks!!) AH-MAZING!! 😀

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!

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 🙁

It looks like tiger print :3

I’m sooooo making this with the rest of the pumpkin puree I have! Yum!!!

I love how simple this is! Something that can be made in a rush. Perfect!

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).

Pumpkin pie is on my dessert menu-that’s for sure! 🙂

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!!

Most delicious looking thing I’ve seen in months. I must have it now.

Woah, no-bake AND can be whipped up in just a few minutes?
Okay. This is going on Pinterest.

How can I not put this on my pinterest? Your recipes are always so simple and delicious!

–I’m making this.

It looks Incred. X

Hi Katie do you have a recipe for a pie crust?

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!

Made it earlier today! Currently trying to refrain from eating it as my dinner. 🙂

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!!!!!

AWWWWWWHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!! Katie, I love you. 🙂

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.)!

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!

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!!

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.

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!

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!

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!

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?

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!

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!

whats the nutritional info? Or have I missed it?

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?

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!

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!!

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?

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!!!

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! 🙂

Can i use butternut?

I loved this recipe! However, instead of using

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!!!

Should there be any pumpkin spices added to this? Cloves, Ginger, molasses?
This looks so good!

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.

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

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.

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

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)

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?

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

Do you think it would work with dark chocolate chips? You know, for a little added benefit.

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

thank you for the recipe,
so you cook and puree the pumpkin first or you puree it raw?
thank you!

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!

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.

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!

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.

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.

it is nice and yummy

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