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!)
Hi Katie! In your directions I am confused about the what to do with the melted chocolate chips. Do you place the melted chocolate in the food processor with the rest of the ingredients? Or this for the topping?
If this is for the topping, would you recommend using chocolate syrup for the topping instead?
Yes, in the food processor.
I am SO about to make this in like 5 minutes but I don’t have a pie crust so we’ll see what happens!
Those pumpkin desserts Look SO DELICIOUS !!!!!!
I added some cinnamon (maybe 1/2 tsp) and a little bit of cayenne– yum!
What size pie crust for the No-bake Chocolate Pumpkin Pie?
8 or 9 inch.
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 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!
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.
Are you saying you melt the chocolate chips & pour that in the mixture in the blender?
Yes, correct.
Could i use the recipie but put it in a gluten free crust ? Would it work the same?
Yup!
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.
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.
Make this recipe, but used canned sweet potato or roasted and then pureed sweet potato in place of the pumpkin:
https://lett-trim.today/2013/11/04/healthy-pumpkin-pie-recipe/%3C/a%3E%3C/p%3E
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?
Roast it first, then puree the flesh. Yes, the paste would work.
it is nice and yummy
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?
Did you use firm tofu? Mine has always been firm, so I’m not sure how to help unfortunately.
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
Can you please also provide the nitritional info for that 🙂
https://lett-trim.today/2013/11/04/healthy-pumpkin-pie-recipe/%3C/a%3E%3C/p%3E