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 made this tonight. While the flavor was pretty good, let’s call it what it is: pudding. Like the chocolate fudge pie, it doesn’t “set up” enough to be able to be cut like a slice of pie. If it’s pudding, then I’d appreciate serving suggestions for pudding, rather than pie. It seems a lot of the comments include suggestions for crusts or toppings, and I think these are essential to making it seem like food fit for an adult.
You obviously didn’t read the recipe instructions very well. Just sayin.
I must be missing something here. The pie looks great and the no-bake part is wonderful, but I am fairly new to gluten free recipes and I was looking how to make the crust part of the pie. After all, that’s where most of the gluten would be. Can you help me? Thanks.
She mentioned in an earlier comment that she used a store bought crust.
Was i supposed to put the melted chips in the pie bc my pie is a different color than yours
Has anyone tried without a crust? Just put in a pie pan like the crustless pumpkin version? Any reason it wouldn’t work?
I have the same question:-)
Katie you are a genius! I love how easy this recipe is. I was going to bring a plain pumpkin pie for Thanksgiving, but I think I will make this instead!
This is great-thank you so much for creating it! All of your recipes are wonderful 🙂 Happy Thanksgiving!
So you just mix the smashed pumpkin puree & the melted chocolate? that’s it? and then you just put it in an already baked crust? Do you have anysuggestions on the crust? Also, won’t the melted chocolate make the pie too dark? (brown instead of orangey)
i’m excited by this flavor combo!!!!
how about one w/ cajeta (Mexican caramel)?
thank you miss Katie!
Where is the crust recipe ?
🙂
This looks divine! What kind of crust did you use?
I’ll be making a raw version of pumpkin pie and a chocolate espresso tart!
Do you think I could make this today for a pot luck two days from now?
I would think so, as long as you refrigerate it.
Thank you! I am the dessert maker of our group (everyone else is terrified to tackle it with two diabetics and a celiac). Your recipes work for all, and are definitely the most popular of what I make. Thank you for a wonderful blog and all you do for us!