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!)
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.
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.)!
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…
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!
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!
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!
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!
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 :-\
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?
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?!
I don’t think I’ve ever melted carob chips… sorry I can’t tell ya!
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!!
Where can I find the recipe for the crust you used for this?
It was store-bought.
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.
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.
Sure! Why not? 🙂
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.
I bet butterscotch chips in this recipe would be wonderful also.
I’m so glad you link back to some of your older recipes. I keep finding new gems every time I read your blog! Last fall, I dehydrated 8 pumpkins, and have been adding it to pancakes and muffins and chili. But this… it looks like it will be my NEW favorite pie! Thanks Katie!
Pumpkin pie is my absolute favorite!! This looks and sounds heavenly!! Can not wait to try it!! Thank you for sharing with us!!
I made this for my vegan mother for Mother’s Day. She loved it! She even had seconds, which I never see her do. And, now *I* can’t stop craving this pie. This is definitely a go to recipe for me now. I think next time I’ll just serve it as mousse!
As someone with a milk and egg allergy, I have been addicted to your site every since I discovered it. I just made this pie, and it is UNREAL! I must admit that I added even more chocolate, and I found it just the right amount of bitter and sweet. DELICIOUS! Thanks for making it fun for me to eat dessert again!
Thank you for trying it! 🙂 🙂
Hi Katie! I have made several of your dishes before (and your a genius I might add), and just made this as my “back from college” dessert. Curious though, did you use sweetened or unsweetened cocoa powder? I used unsweetened, and when I tried the batter I got a little bit of that cocoa tang. My pie is sans crust (inspired from a camping recipe) so I think I will add a mushed banana next time for additional sweetness. Any thoughts? (It is still wonderfully good though!!!)
I also used unsweetened. I love really dark chocolate, but if you want to, you can add some additional sweetener. 🙂