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!)
What kind of crust would you recommend with this?
Anything you like, really!
excited, to make this for tomorrow, using your graham cracker crust recipe. i also plan on making this with coconut cream. Maybe for christmas i’ll make it in personal ramekins sans crust and do a little burnt sugar on the top. Chocolate pumpkin brulee anyone?
I just made this with your graham cracker crust recipe. I baked the whole thing for about 25 minutes and it set up perfectly. I added one packet of stevia just to add a touch more sweetness. The choc pumpkin batter was delicious. Thanks Katie!! I can’t wait to try it tomorrow for Thanksgiving!!
I made this pie today. Oh my goodness — it was amazing!!!
I put it in a raw-foods pie crust that I made of walnuts, almonds, and dates that had been run through the food processor and then pressed into a pie plate. The crust worked well with the pie — though I think next time I might put it into more of a chocolate cookie type of crust.
I used pumpkin that I had cooked a few days ago and put in the fridge. I warmed it up in the microwave before using it in this recipe, so that it wouldn’t chill the melted chocolate and make it turn solid while I was trying to blend it. So the pumpkin was a little above room temperature when I used it. The recipe called for 15 ounces of pumpkin, which was just under 2 cups.
The finished pie filling was more brown and less orange than I’d expected, and it only filled the pie crust half-way. So if I made it again, I think I’d use more like 3 1/2 cups of fresh pumpkin, with the same amounts of the other ingredients.
Or maybe not!! It was FABULOUS exactly the way it is written!!!
For decoration, I drizzled on squiggles of melted chocolate chips. That worked fine, but it was kind of stiff and hard to decorate with. if I did it again I’d stir a little oil in with the melted chocolate, to make it easier to work with.
Katie, thank you for an amazing recipe! I will definitely make this again!!!
Thx for the raw foods/paleo suggestion for a crust. I was wondering what to put underneath the pie filling since we can’t do eggs, milk, soy, gluten. That cuts out any of the store bought crusts.
Dee — Your allergy list sounds like my house!
In case more detail is useful: The crust I use is my version of a crust from the book “Raw For Dessert” by Jennifer Cornbleet. Use a food processor to blend 1 cup almonds, 2/3 cup pecans or walnuts, and 5/8 cup raisins, for several minutes. When the mixture starts to stick together, press it into a pie plate, then fill with the pumpkin filling. For the pumpkin filling, I use 3.5 cups of pumpkin, maybe 1.25 cups chocolate chips, melted, and some vanilla extract. For drizzlies, 2 teaspoons baking cocoa powder, 2 teaspoons liquid sweetener (such as agave), and 2 teaspoons of canola oil. The most important part is to give the finished pie lots of hours in the refrigerator to get *really* set before you eat it. It doesn’t taste that great until it has chilled for maybe 5 or 8 hours. But once it fully sets, magic happens.
I still love this pie!!!
No bake desserts are the freaking best!! 😀
As a family with dairy and egg allergies, we love your recipes! This pie turned out fantastic! I didn’t have any chocolate chips on hand, but I had a box of 100% solid baking chocolate, so I used that and added some sweetener, and it was delicious. Thank you! 🙂
I made this! Itbwas delicious!!! The longer it was in fridge, the better it tasted!
Can i use butternut?
yes!
Hey Katie,
i am absolutely dying to try this this weekend.
One problem: My little sister is allergic to the cocoa bean, all nuts (including peanuts) and seeds.Anything i could substitute?
Much Appreciated!
Sorry, I haven’t tried anything other than the chocolate chips. Maybe try my crustless pumpkin pie recipe instead?
I loved this recipe! However, instead of using
Oops, sorry about that. I loved this recipe! However, instead of using 1 cup of chocolate chips, I used what I had on hand- 6 squares of Ghirardelli baking chocolate. This caused the result to be extremely cocoa-y, so what we did instead was flatten it out, pour pumpkin pie on top of it, and then bake it all together. It ended up being delicious, although we had to make the slices very thin!
OH MY GOODNESS GRACIOUS. This is delish katie!!! Thank you so much! My friend and I just made it, but she ran off to hangout with her boyfriend super quick, I couldn’t wait anymore so I tried it and it is amazing!!! She better come back soon before its all gone! LOL. im just kidding, but really she was really upset that she has to wait an hour to try it haha! Love your blog!!!
If I don’t have enough chocolate chips, do you think I could sub some of your 3 ingredient chocolate bar?
Should there be any pumpkin spices added to this? Cloves, Ginger, molasses?
This looks so good!
What did you use for the crust on this pie? I have your chocolate pie crust that was featured with your no-bake peanut butter pie, but this pie shows the crust going up the sides of the pie pan. Thanks for all your delicious recipes!
J
Dear Katie… i must say.. scream! you got another blog-fan… i have looked up 5 desserts at your site and how to make whipcream without soy.. (coz of GMO – thing) i am so amazed by how easy you describe to make this delicious things. I am more a savory kinda girl, but all the sweetness you have put online… (do you make the photo’s yourself???) , i am craving for the apple crumble, the red velvet pancakes… and so much more.. i hope to make any of them this weekend and enjoy as much as you do! Keep it up! Sweetest Regards, Fatima from Belfast.