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No-Bake Chocolate Pumpkin Pie


I finally have a Pumpkin Pinterest Board!

chocolate pumpkin pie

What does chocolate + pumpkin equal?



One incredibly-delicious dessert, that’s what.

chocolate pumpkin

And it’s gluten-free!

No-Bake Chocolate Pumpkin Pie

Print This Recipe 5/5
No-Bake Chocolate Pumpkin Pie


  • 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


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

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. 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 🙂

  2. 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..)?

  3. 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!

  4. 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.

  5. 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!

  6. 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

  7. 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!!!

  8. 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!

  9. 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!

  10. 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!

  11. 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.

  12. 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??

    • 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 ([email protected]). 🙂

  13. 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!!!!!

  14. 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 🙂

  15. 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.

  16. 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.)!

  17. 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…

  18. 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!

  19. 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!

    • 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!

      • 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!

        • 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 :-\

          • 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?!

  20. 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!!

  21. 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.

  22. 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.

  23. 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.

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