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!)
Katie I made this today and OMG awesome!!! You definately did not need any other sweetners, totally sweet enough! I used dark chocolate chips and raw cacao powder I did something a little different for the pie crust I used your healthy sugar cookie recipe I just rolled it out put it in the pie plate and cooked it at 325 for about 8 minutesI ley it cool before I filled it It was sooooooooo awesomelishous!! The sugar cookie and the chocolate pumpkin went really well together! Again I am in Awe of your creativity in your recipes and it inspires me to be creative too Thank you !
We don’t have canned pumpkin puree here and I was wondering if making it myself with a fresh pumpkin would do the trick (I don’t know if the can one has any addition).
Thank you 🙂 That pie look absolutely delicious and I’m eager to try it!
Yes! I’m sure it’s fine, as canned pumpkin is just pumpkin :).
Yeah! Thank you 🙂
I am looking for something not so chocolatey to add to my parties deserts (which theres chocolate in this anywho, but whatever)— Do you think this will hold up in the heat of summer? I know I should probably stay away from pumpkin for summer and wait for fall—but gorsh, I LOVE PUMPKIN… (selfish)
Sorry, I’ve only actually made it in the cold weather. I think it would be fine in the summer, but it’s best to keep it refrigerated when not eating, no matter the season.
Hi, i have a question – Can the chocolate be subbed by reducing cocoa powder till thickened? Would it set properly?
Sorry, I haven’t tried it.
I wasn’t sure about this one, but it sounded so easy (and I love both chocolate and pumpkin) so I gave it a whirl tonight. I cut the recipe in half, added about 1 T sugar, and just ate as a mousse like others have done. Really surprisingly good for so few ingredients! I think it tasted sweeter after refrigerating than straight from the food processor for some reason. Definitely would make again!
This looks amazing!!! I think I’ll make it tomorrow for me and my roomie! Do you know what the nutritional content is for this dessert?
Hi Katie! I LOVE your recipes! I am especially fond of the Chocolate Bar Pie :P! I am about to try your Chocolate Pumpkin Pie recipe. I count calories, so I need your serving size for the 160 calories. Also, do those calories include the graham cracker crust? Thanks!
Hi!!! I made this for Rosh Hashanah (Jewish New Year) this year and it was a hit! Even with my pumpkin-hating mom. I used your Ridiculously Easy Chocolate Crust too. The best thing about this was how quickly it could be made! I ran a 10k this morning, threw everything in the food processor, and still had time to clean the house and do my homework before everyone came 🙂 It was so moist and rich, but not too heavy or sweet… I loved it. Thank you!
I don’t have a food processor or blender in my apartment right now. Can I just mix with a spoon or wisk for super long and have success? This looks amazing and I want to make it! I have all the ingredients too!
You can always try!
had it all planned out to take this to a party today and NOOOOOOOOOOO I bought pumpkin pie mix not canned pumpkin. sadly it’s not the first time i made this mistake. but whew i was able to salvage the terrible oversweetness with silken tofu (yay for tofu) which not only made it super super smooth but toned down the sweet factor. going to take it in a healthy ginger-oatmeal crust with granola sprinkled on top. WIN!
I re-pinned this! Making this for my hubby’s birthday this coming Friday! 🙂
I just made this today and it is delicious. However I am going to try this with butterscotch chips instead of chocolate chips. I recently made some pumpkin butterscotch muffins and the flavor combination is incredible, which I think would be delicious in this pie as well.
I just made this pie filling for Thanksgiving dinner tomorrow. I can not wait to tell everyone it’s vegan! But my filling was waaaay more brown than orange. Was it only suppose to 1/2 cup melted chocolate chips or a full cup? Thanks so much!
One cup :).
It can also depend on the particular can of pumpkin you use. Some cans are bright orange, and some (usually the organic ones) are paler yellow.
Even though Canada’s thanksgiving isn’t until Monday, my family is doing the food part of it today.. I contributed with this pie! Super excited to taste it!
I just made this for the first time, but added a heaping spoonful of peanut butter. YUM!!! I also skipped the crust and dug right in, so I’m treating it like a pudding. The kids and I are loving it and they’ll never know they’re secretly eating pumpkin!
whats the nutritional info? Or have I missed it?
Sorry, I don’t have the numbers for this recipe. It’s an older recipe, from before I started listing nutrition info.