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No-Bake Chocolate Pumpkin Pie

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

Print This Recipe 5/5
No-Bake Chocolate Pumpkin Pie
5/51

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!)

5/5 (1)

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Published on November 21, 2011

Meet Katie

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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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282 Comments

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  1. 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!

  2. 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!

  3. 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.

  4. 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.

  5. 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.

  6. 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?

  7. 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?

  8. 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

  9. 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?

  10. 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!

  11. 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

  12. 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!

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