EDIT:
IÂ 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!)
lastly, i made it sans crust in a glass pyrex bowl and its delish!
So drool-worthy!! I made a pie similar to this, with nut crusts. So yummy 🙂
That looks like a good pie! I’ve never tried chocolate and pumpkin together but it seems popular. We just made a gluten-free pumpkin pie yesterday too. I love pumpkin pie!
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.
Just canned pumpkin, not pie mix. So yes, it’s cinnamon free!! 🙂
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!
Made it earlier today! Currently trying to refrain from eating it as my dinner. 🙂
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
Lyza,
Did you see the part where I wrote that some people might need to add sweetener?
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!!!
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!
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!
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!
Did you try it crustless? I was thinking that.. Wondering if it works??
I did, I forgot to post back tho, it is less like a pie since it doesnt have the crust, but still worked well!
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.
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??
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 (robynwendell@hotmail.com). 🙂
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!!!!!
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 🙂
AWWWWWWHHHHHHHHHH!!!!!!!!!!!!!!!!!!!!!!!!!!!! Katie, I love you. 🙂