• Kim Campbell

No-Bake Chocolate Pumpkin Pie

Updated: May 4, 2019

This easy no-bake pie with the perfect amount of pumpkin pie spice will remind you of the holidays.


1 cup vegan semisweet chocolate chips

¼ cup unsweetened cocoa powder

One 15-ounce can pumpkin puree

¼ cup maple syrup

¼ teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

¼ teaspoon sea salt

1 Date Nut Crust (see below)


1. Melt the chocolate chips either in a double oiler on the stove or in a microwave-safe bowl in the microwave.

2. Place the melted chocolate, cocoa, pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, and salt into a food processor and blend until smooth.

3. Pour into the date nut crust and refrigerate for at least 4 hours. This pie gets firmer the longer it sits.

4. Garnish the top with fruit, nuts, or chocolate shavings.

Date Nut Crust

Made from dates and walnuts, this is the perfect pie crust for a raw or refrigerated pie.


1 cup pitted Medjool dates

1 ½ cups walnut pieces

1 teaspoon vanilla extract

½ cup shredded unsweetened coconut

½ teaspoon ground cinnamon


  1. Blend all the ingredients in a food processor at high peed until you have a sticky consistency.

  2. Press the mixture into a pie pan and chill until ready to fill.

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